Cubans

[BigMacFU]

I'm not saying they can't smell like that, I'm saying that that is not the mark of an ISOM as opposed to any other cigar.

[Fat Freddy]

I had occasion recently to smell an ISOM and compare the aroma to cigars manufactured elsewhere. I couldn't discern a difference and none had a barnyard quality. They were stored together in the same humi.

[Runswithscissors]

In my travels I have had the pleasure of smoking tons-o-Cubans including a host of lesser known brands. I have yet to come across one that has a barnyard quality.

[basil]

Ok, I'm thinking it's an issue of perception. Regarding my own, I've never smoked a cigar and tasted leather, spice (other than the initial burn with some cigars that might be compared to that of black pepper), floral, chocolate, or what have you. "Grassy", yes, and others: salt, green pecan leaves, damp mesquite wood, new-sawn mesquite, ammonia of course, and others.

What I'm saying is a "barnyard smell", for me, is there before the cigar is lit, after which it becomes barely noticeable, if not altogether absent. Any smell is replaced by that of the burning tobacco once lit.

It's like blue cheeses for me - get some of that on your hands and it smells like ass, but eating it is heaven.

I agree with BigMacFU - a barnyard smell is be no means a mark of authenticity.

It is one I often perceive.

[DeeDubya]

I agree. For me it seems to be maduros that have the hint of manure odor. Could be methantiol, a gas generated my decaying organic matter. Maybe something to do with the tabacco curing process. It doesn't bother me in the least. Sniff a Gispert maduro if your curious. I like them because sissys don't.