I recent discussion with MK05 got me thinking about flavor.

In the world of wine, certain wines have a signature flavor (aside from "wine") that makes them recognizable in a blind tasting. Examples:
- German Riesling - diesel fumes aroma, flintiness on palate
- California Cab - cedar, pencil shavings and green peppers
- Cote de Rhone - leather, sweat and bacon
- Aussie shiraz - sweat and deep ripe berries
- Burgundy - mushrooms and violets
- Oregon Pinot - violets

etc etc.

I've tried with cigars, but it's not easy, as the recipes vary so widely with each vitola and year to year. I gather however that each marca does have a signature that the blender strives for (??).

Given that CC's offer a smaller range of producers, it would seem like a good starting point. So - picking a few common marcas, what would people think is the signature flavor profile of each. Can you pick up an unbanded stick and go.. "ah... probably Cohiba..."?

What are your thoughts on a few for starters:

- Cohiba
- Monte
- Partagas
- R&J
- Hoyo

Perhaps it's easier to go to big groups first. Once again in a blind wine tasting the first choice is New World vs Old World. So perhaps each region has a call sign? What, if anything, might make them recognizable?

- Cuba
- Nicaragua
- Dominican
- Honduras
- etc.
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