Describing the differences / features of different strains

[Moth]

I understand this is subjective, and dependant on terroir, grower, curing, and the year it was grown, however, does anyone fancy trying to describe the differences between Dominican Republic Olor, Cuban Criollo 98 and Pennsylvania Red when smoked?

I'm growing all three for the first time and wondering what I'll end up with, assuming all things go well. If I've ever smoked these in a Cigar before, I wouldn't know! I've honestly no idea what leaf has been in any cigar I've consumed.

I sourced these from nwtseeds, and the only one with a flavour note is Pennsylvania Red, which is "Deep and Rich".

Thank you for any "tasting notes" !

 

[deluxestogie]

Olor and Criollo 98 are likely to have been in some of the Caribbean or Central American cigars that you have smoked. In general, all the subtle, nuanced foodie descriptions of these are exercises in poetic, speculative fiction. Expect earthy, somewhat "barnyard" tobacco.

PA Red, though is among a group of American old-school cigar tobaccos (along with Long Red, Little Dutch, Dutch Ohio) that actually provide a dark, woody, leathery aroma, without the background "barnyard" of most non-American cigar tobaccos.

Bob

 

[Moth]

Nice and relatable descriptions, thank you