Supertaster is a bit of a misnomer. There's no sciencetific evidence that supertasters have a stronger overall sense of taste (despite the name), though there is evidence that they are far more sensitive to bitter flavors, and generally have an affinity for sweets. It doesn't mean they are any better at picking out individual flavor compounds (i.e. spices, individual ngredients, etc.).
I'm a supertaster. I can't stand coffee, bitter melon, IPAs, most brassicas, etc, etc. My sense of taste otherwise is pretty good. I'd venture to say above average, but well within a standard deviation. Certainly not better than some non supertaster wine sommeliers, chefs, etc.