Quote Originally Posted by Devil Doc View Post
The esters responsible for flavors in wine and scotch actually exist in those two drinks, and are not destroyed when consumed. I don't believe they do in tobacco and even if they did, it wouldn't take a degree in organic chemistry to realize what happens to organic compounds when set on fire.

Doc.
Combustion doesn't necessarily decompose all organic compounds into "tasteless entities". Not only can combustion create new molecules (e.g. salts) but preexisting volatile organic compounds can adsorb to larger solid particles in smoke and therefore travel to your taste receptors.

Also, I would love to get to the point where I could comfortably say "this tastes like Honduran tobacco" but IMO that is a much more esoteric descriptor than "chocolate" and much less specific.