Beverages often smell or taste of vegetables. Weather boiled, fresh, pickled, or roasted, these flavors are not automatically a detractor. Many delicious wines taste of fresh garden herbs, fresh tomatoes, celery or bell peppers. Many refreshing beers taste of endive or lettuce. What would bourbon be if not for the aroma of fresh, popped or candied corn? Occasionally vegetal aromas are inherently bad, for instance boiled asparagus aromas in beer are almost always viewed as a flaw, and the aroma of day old minestrone in a wine is usually seen as a negative. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)