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1. 

   scottabot
   

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   Why do all McClelland's Blends Smell Like Ketchup?Catsup?

   Posted 2 years ago #
2. 

   jonesing
   

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   It's been discussed a bit here before. I've also read several theories. Soem speculate it's vinegar to perhaps prevent mold or off set alakaline tongue bit.

   Some say it's a natural fermentation.

   I'm not sure anyone but the folks at McClelland really know.

   I'm not sure it's ketchup, or as some say Heinz 57 or Worcestershire. Whatever it is it is there. I can smell it in other blends. Some of the Hearth and Home stuff clearly has McClelland components in it. Frenchy's Suzabitches comes immediately to mind.

   Interesting that this aroma is sort of to McCl what the "soapy" essence is to Gawtih stuff more so G&H than Sam. Even their ropes and heavy shags have a hint of that smell. It makes me salivate like a Pavlovian pooch.

   Maybe one of our esteemed correspondents can ferret out an answer if they do a piece on McCl.

   I won't see any communication directed to me here. I'm no longer active at this forum.

   Posted 2 years ago #
3. 

   Kevin
   

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   I haven't had the opportunity to ask McClelland directly, but after traveling through South Carolina and North Carolina interviewing several people in the business about tobacco production, I feel confident that it is vinegar used in the production.

   (I am in Raleigh, NC right now. I've been on the road since Thursday. I get home Saturday.)

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   Posted 2 years ago #
4. 

   cortezattic
   

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   I think Rick nailed it with the "acetic acid used to offset the alkalinity" theory, which, BTW, is alluded to somewhere in Greg Pease's blog -- though I don't think he admits to doing it himself.

   I find myself sitting idly on the line dividing past and future,
   as if I could kill time without injuring eternity. -- Thoreau

   Posted 2 years ago #
5. 

   fred
   

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   This is a frequently discussed issue. Tad Gage, of P&T magazine has commented that this is the natural fermentation note of unstoved Virginias that are aged in cakes.
   To me, it doesn't influence the taste of the blend, while others report that it does. I generally groom a blend prior to smoking it, which has me empty a tin or spread out a bulk, in order to do so. Sometimes, if it's wet I'll let it air overnight. Blenders prefer to ship tobacco wet, and I'd rather deal with marginal losses in weight than open a bag or tin and find dust that the tobacco was reduced to during shipping. Very often, doing this will allow this fermentation note to fade dramatically.

   Posted 2 years ago #
6. 

   Lawrence
   

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   I think I would have difficulty with any blend that smelled of Catsup.
   I can consume it when it is in a recipe, e.g. Bar-B-Que sauce.
   But, even on fries I have mustard.
   I just can't get past that smell.

   
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   Posted 2 years ago #

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