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Post by Deleted on Feb 13, 2017 18:11:15 GMT -5
For you in the know,
Why is the use of Cavendish tobacco prevalent in blending? I have seen many blend that sounds so good until the description is read to find some sort of this tobacco in it. For me it is a turn off.
And how can a Navy Flake be a true Navy if this tobacco is added. The same goes for English.
Yes I do understand it is a process used in curing the tobacco. And it is not a type of tobacco.
Have a good eve
John R
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Post by peteguy on Feb 13, 2017 18:29:27 GMT -5
I always thought of it as a way to add something. It might be casing, it might be to mellow sharpness, burn easier, add depth, etc. I figured blenders didn't want to mess with the original leaf when there is a tried and true method. I could be wrong though.  |
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Post by Deleted on Feb 13, 2017 19:17:24 GMT -5
It adds sweetness for me which I crave. Could be wrong but that's the rationale I've always assumed was behind its prevalence in blending.
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pipesandguns
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Post by pipesandguns on Feb 13, 2017 19:46:57 GMT -5
IMO, cavendish can round out an english or balkan blend giving it a sweet background which I like.
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yaddy306
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Cavendish
Feb 13, 2017 19:53:03 GMT -5
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Post by yaddy306 on Feb 13, 2017 19:53:03 GMT -5
I haven't found any blends with cavendish that I enjoy. I prefer it to be absent. In my opinion, there are better ways to add sweetness. Cavendish tastes artificial, somehow.
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Cavendish
Feb 13, 2017 20:58:39 GMT -5
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Post by trailboss on Feb 13, 2017 20:58:39 GMT -5
I like cavendish in small doses... luxury bullseye flake comes to mind, in that blend, that center "bullseye", I believe it really enhances the recipe. Kind of how I like curry... in small doses.  |
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Post by Deleted on Feb 14, 2017 7:50:17 GMT -5
Not all Cavendish is topped with gooey stuff . Some is natural and simply steamed under pressure to bring out the sugars . It is used in a lot of blends to balance things out . Heck that stuff is everywhere , even in Dunhill 965 or Rattray Black Mallory etc etc
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Post by stvalentine on Feb 14, 2017 15:19:01 GMT -5
That´s how I understand it. I have tried to smoke blending tobaccos pure to get a feeling of their characteristics and I even liked my "Black Cavendish English Style".
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Post by Motto on Feb 14, 2017 19:02:27 GMT -5
Hi. I enjoy Cavendish & "English" orientals, I also enjoy mixing them, but each to his own I am willing to learn if I have the time & leisure, bye.
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blendtobac
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Post by blendtobac on Feb 15, 2017 17:05:56 GMT -5
Cavendish has a much broader meaning today. Traditionally, it either referred to a tobacco that had a flavoring added, and was compressed, sliced and tumbled, which is why a lot of them appear to be a broken flake. Black Cavendish is either toasted Burley (US) or toasted Virginia (Europe). Sometimes they're steamed and flavored after toasting, sometimes not. McClelland's 5105 Stoved Black Virginia would fall under some peoples' definition of a black Cavendish, but if I add that to a blend, I treat it as a Virginia, not a Cavendish.
To complicate matters, some manufacturers use the term Cavendish to describe any flavored tobacco, whether pressed and sliced or not.
The "brown Cavendish" that Dunhill uses in My Mixture 965 is more like American black Cavendish, BTW.
Russ
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Post by Darin on Feb 16, 2017 13:00:08 GMT -5
Hi John ... hope you're doing well! I'm with you when it comes to too much of the Burley Cavendish ... adds a metallic taste to me. However, when you make Cavendish from Flue Cured Virginia, it uses it's own natural sugars and comes out great. Here's some Red FCV I made into Cavendish using a crock-pot method: Before  After:  Blended with some Burley, Dark Fired Kentucky, Perique and a dash of Cigar leaf makes a powerful all day smoke with a touch of sweetness. |
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Post by stvalentine on Feb 16, 2017 14:47:01 GMT -5
Thank you Russ! It´s always good to have someone here who is in the know of tobacco. It is a complicated area and we all tend to believe things or trust the marketing. Cavendish is a good example for that. Wow, that VA came out nicely. My only test didn´t come out so black. Maybe the pressure was not high enough...  I used a pressure cooker.... |
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Post by Deleted on Feb 16, 2017 15:46:23 GMT -5
Thank you all for you answers. I still don't understand the use of a Cavendish in a Navy or an English/Belkin. Is it used as a condiment to enhance the flavors of the blend? Sorry things aren't clicking in the brain. Darin that almost looks inviting. Also that blend sounds like something I would enjoy. stvalentine maybe it was the time factor. Cooking time to short, or pressure to high. Only the Corn Cob will know. |
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Post by stvalentine on Feb 16, 2017 16:04:48 GMT -5
It was over four hours and pressure as much as I dared....  |
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jitterbugdude
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Post by jitterbugdude on Feb 16, 2017 17:01:25 GMT -5
It was over four hours and pressure as much as I dared.... St V, Was it Virginia that you used and how high of pressure did you use (if you can recall)? I do 4 hours in the pressure cooker and set the psi up to max, which for me is just shy of 15 psi. |
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blendtobac
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Post by blendtobac on Feb 16, 2017 18:04:13 GMT -5
Thank you all for you answers. I still don't understand the use of a Cavendish in a Navy or an English/Belkin. Is it used as a condiment to enhance the flavors of the blend? A Navy Flake is a very vague thing. Some contain just Virginias, some have Perique, others have Burley and even Latakia. The common thread seems to be pressing and (usually) rum. The Cavendish is probably there to add a mellow sweetness. I've used unflavored black Cavendish in English and Balkan blends to add a bit of darker sweetness and to take away some of the sharpness that some Virginias and Orientals can bring to the table. I've moved away from the traditional categories, as names like English blend, Balkan blend and Oriental blend (among others) mean different things to different people.
Russ
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Post by stvalentine on Feb 17, 2017 16:02:38 GMT -5
Yes, it was Virginia, but I don´t remember the actual pressure. It was a regular pressure cooker for kitchen use, nothing fancy. In retrospect I believe the whole shebang was way too moist.
I think I should give it another try....
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jitterbugdude
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Post by jitterbugdude on Feb 17, 2017 17:28:41 GMT -5
Definitely try again. It is well worth it. I've made it with slightly moist tobacco and with very,very wet tobacco and both came out like candy. Does your pressure cooker have a pressure gauge on it? Seems odd that yours didn't come out right. Maybe try 8 hours instead of 4.
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I used a pressure cooker.... 
