Vinegar is the natural bi-product of the fermenting leaf. When age currying tobacco, the ammonia is pushed off the leaf, and then vinegar naturally starts to form. I am aging some of last years crop now, so I really could care less what you believe. I know it to be true.
Thusly, MacBarons does add some vinegar as a natural preservative, raising the PH on some blends, as posted by Per Jenson on this forum himself. However, that was on ODF, which was causing the tins to rust on the early releases of this product. Since McClelland is the masters of Virginias, which is already low in PH, it is not needed. But, I don't vouch for them. I can just say that I can get that vinegary smell naturally by aging the leaf from the garden.
I have yet to figure out why guys get so off-put by that smell, as reported, it don't translate into the flavor. To me, it is just a sign of a naturally produced tobacco. But, some guys are just used to swill, so maybe quality turns them off. :wink: IMO :
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