I've been experimenting with infusing flavors into some natural tobaccos.
By natural I mean entirely untopped. Typically VA or Burley, or both with some oriental. No special sauce added.
I find that if I dry these down to crisp, and then rehydrate with something, the essence of the liquid is absorbed by the tobacco. Nothing earth shattering there. Many people use a similar approach with something like whiskey to impart a flavor.
And by this I don't mean dumping booze on your tobacco. I'm talking about putting the liquid in a humidifier of some sort. I use floral foam filled containers or even shot glasses. So instead of water you add whiskey or whatever and as the tobacco absorbs the humidity it takes on the smell and/or flavor.
But I started wondering what else would work and it occurred to me that extracts used in cooking might be good. After all vanilla extract is really 50 proof vanilla flavored liquor.
So I've been playing around with it and find it actually works and makes for some very subtle enhancements in some cases. Not dominating. You don't end up with a blend that smells like vanilla ice cream. It really is much more of an essence than a "odor".
So far I've only used vanilla and anise extracts
The vanilla does some cool things to a straight flue cured VA. Gives it a round feel and a soft sweetening. So far I've only tried it in a cigarette.
Anise work nicely with burely. But it's not as notable when smoked.
Still experimenting.
Anyway....anybody else over mess around with this or other approaches to imparting a particular character to tobacco.
Or am I the only weirdo?
