A buddy of mine made a great Saison that had a fresh, tobacco aroma. I believe it was the combination of the yeast and the particular lot of Styrian Goldings that he had. Probably the best Saison I have ever tasted.
Yeah, I was thinking along these lines. I get "tobacco" aromas and flavors from Brett and certain hops, as well as some malt-forward beers (I think it's coming from a certain malt, but not sure). When I say tobacco, I am referring to that wonderful aroma of walking into a humidor. Not the cedar, but that nice cured tobacco aroma. Kind of in between fresh cut grass and leather on the aroma wheel. In the right balance, this is certainly enjoyable and desirable to me.
Of course, if you go a bit further you get something like wet leaves or swamp detritus. Those aren't so enjoyable.