I'm currently enjoying some Rattray's 7 Reserve and I'm just wondering about why cavendish has been added to Rattray Scottish blends - specifically Black Malloray, Red Rapparee and so on. I do definitely get some kind of similar experience to full black cavendish aromatics I've smoked in that the smoke seems to behave the same way, quite dense but lightweight(?) so it doesn't hang in the room like some other tobacco, and I get a kind of aftertaste that's difficult to describe, almost like eating oats or something? Some compare it to cardboard but I think it's really pleasant.
If anyone has any idea of why Rattray's use cavendish in these blends I would be very interested
If anyone has any idea of why Rattray's use cavendish in these blends I would be very interested