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Blendtobac
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As far as the illustrations go, thank the staff at Pipes Magazine. The pictures they chose are virtually the same as the images I had in my head as I was writing the article, so I have to wonder if Bob or Kevin is psychic. But as far as playing around with blending goes, I encourage it. While changing one aspect of the process can radically change a blend, it might be just the change you’re looking for. One of the most intriguing parts of working with tobacco is how unexpected results often occur from seemingly minor changes.
This i a great example of what can be done at home with minimal equipment. This method of flavoring is often referred to as infusing. If you want, do the same thing with the rum heated up a bit, or with the container in a warm place. It helps release the fumes.
Thanks for the nice comments about H&H, and we’ll have some interesting news to announce soon!
Russ
Tobaccoblender:
You’ve been misinformed about propylene glycol (which, as I stated, I don’t use). The main component chemical in antifreeze is ethylene glycol (which is decidedly toxic), not propylene glycol, which is food-grade and FDA approved for consumption. Its purpose in food is maintain moisture is a variety of products so they don’t dry out on the shelf.
It’s unfortunate that their chemical names are so similar as this inaccurate rhetoric has been used for years to scare the crap out of pipe smokers.
Russ
I had a few ideas for upcoming articles, but the suggestion to write about Cavendish makes perfect sense, and fits right in with the last two. There’s certainly enough material for an article, there, and I can clarify some of the inaccurate concepts about Cavendish. Thanks for the idea!
Russ
Thanks to reviews like Kevin’s, we’ve already had to send out our fourth batch of Magnum Opus for tinning. In fact, all three of the Marquee Series have been selling at a faster rate than expected, and have been our most successful new releases. In the case of Magnum Opus, our first order (from someone who sampled it before release) was for 24 tins. The same customer called back within a week or so to order an additional 24, so I guess it would be safe to say that it has (to use retail parlance) “legs”.
Russ
The reason for using the replacement flavoring is that I was informed that deertongue was no longer considered a proper flavoring by the FDA. I still had a source for the product, but even if the rule isn’t hard and fast (I never saw any documentation), we didn’t want to take the chance, especially since the analog is so similar in flavor and aroma.
Russ
I can’t speak for Mike or Carl, but we will definitely offer our blend for sale. It would obviously have a greater chance of succeeding if it’s the winner, but I’ll at least make it available as a limited edition, or possibly as an addition to our new Marquee Series.
Thanks for the nice comments. When Kevin and I first talked about my writing some articles for PipesMagazine.com, I wanted to do it because I enjoy talking about tobacco with people, and this gave me an opportunity to reach more people. Everyone has been so supportive and appreciative, and I’ve gotten some great ideas from your feedback. If you have thoughts for future articles, I’m all ears.
Fermentation is the chemical breakdown of organic matter, usually through the use of heat, bacterial action and/or pressure (which helps to generate heat). Making wine, compost, maturing tobacco and tea leaves are all examples of fermentation. Burley is fermented when processed for cigars (Parodi and DeNobili toscani-type cigars are made from fermented Kentucky and Tennessee Burley (I believe that the tobacco is actually triple-fermented). Fermentation is also a part of digestion, which answers the question “Why does cigar leaf smell like manure?”
Russ
The brown Lakeland Virginias are, more or less, fermented, and the Acadian or Cajun Black tobaccos (think McClellan’s Royal Cajun) are Virginia that has been smoked (fired)and fermented in much the same way as Perique. I will have a fermented Virginia at some point, but it takes quite a while to process
Russ
This is a warm, very human view of the artistry of pipes and the people who make them. Rick has a scholarly, learned approach to our hobby, but he always makes sure that the focus is on people and their involvement in, and the enjoyment of, pipe smoking.
Russ Ouellette
People have been topping their own tobacco for years, usually using liquor. They real key is to use something with an alcohol base, so liquor and extracts work the best. In the case of liquor, it can used straight, but extracts should probably be thinned with vodka or water as the flavor might be too concentrated. To do it, just add the flavor, mix thoroughly and let it sit in an open container, turning every few hours until the moisture level feels right.
Russ
As far as artificial flavorings go, there are some that I know of such as banana oil, which doesn’t come from bananas, but for the most part, artificial flavors are still extracted from the real source. For example: vanillin is classified as an artificial flavor, but it is derived from vanilla. A lot of flavors are considered artificial because of how the flavor is extracted, such as using alcohol.
Other chemicals that may be used are anti-fungals, which can be compounds developed for the purpose, or might be as simple as vinegar, and humectants like PG or Sorbitol (sweetener and humectant).
The lemon you taste is more likely from using yellow Virginia than a flavoring, as added flavors rarely have that big of an impact.
Humectants and anti-fungals are not universally used, but they are quite common. Certain chemicals will affect flavor, such as Sorbitol which will sweeten the blend.
As far as the old UK regulations go, under the old rules, liquors were allowed to be use as flavorings, but little else.
Casings are usually limited to Virginia and Burley, but there are very few blends that don’t have one or the other.
The flavorings that are used on cigar leaf would actually be more like top dressings, and used, almost exclusively, on the wrapper so it can be tasted when the smokers tongue touches the wrapper leaf (this goes for flavored cigars and ones that use a more subtle topping). The binder and filler aren’t cased or topped, as it would have minimal impact on the stronger tasting cigar leaf.
Orientals and Latakia are fragrant and flavorful enough that casings and toppings are generally not needed.
I believe that the reduction in pH is from the combustion of the sugar, but I can’t verify that. The effect may be more that the sweetness offsets some of the bitterness of the leaf.
Russ
I’ll address the reason for Holmes’ association with the calabash in my next article (October). It’s a neat little story that makes perfect sense when you read it.
Russ
The pipesters across the pond say la-TAC-ee-ah, but the transliteral spelling of the port city in Syria puts an apostrophe before the q in Lata ‘Qiyah, so the American pronunciation would be the more correct one.
Russ
Charles, I will definitely be there. I’ll be the one with tobacco everywhere except in my hair, since there isn’t enough of that for the tobacco to stick to. I’m looking forward to seeing the regular attendees and the newbies.
Russ
I truly love what I do for a living, but there are aspects of it I wouldn’t wish on anyone, mainly the garbage I get from anti-smokers. But, it’s more than made up for by all the kind words from customers and the friendships I’ve made with amazingly talented people in the industry. I used to admire the work of many of these folks for years and now I count them among my friends and look forward to the shows so we can get together and have some laughs.
Likewise, the opportunity to express my thoughts, for what they’re worth, here on PipesMagazine.com and CigarChronicles.com has been cathartic, and I really enjoy the comments and feedback.
Russ
As far as bite being caused by casings or sauces, that’s not likely. Adding sugar can actually decrease the pH of a blend, which would reduce the possibility of tongue bite.
Regarding the off-color punchline, here goes-
“And the *$%@#!?! Burley I use is $^*&@!* amazing!”
Russ
I should have clarified in my post above that sauces and casing would not add to actual tongue bite, which is more of a cramping feeling, but it definitely can make a blend more likely to burn the tongue, which is a totally different thing.
Russ
I can only imagine what the expression on my face must have looked like when I was smoking Bengal Slices, the Sobranies, John Cotton’s 1 & 2, etc. That’s one of the reasons that I have so much fun at pipe shows because I get to see the look on other peoples’ faces when I can tell that they’ve become enamored with one of my blends. It’s that same flush of satisfaction and happiness you get when the folks at the cookout rave about your spare ribs.
Russ
I guess this article must have hit home with a number of you, and that makes it all worthwhile. I can’t express strongly enough my appreciation of Mike and Mary McNiel, Greg Pease and Craig Tarler for driving the artisanal pipe tobacco market and creating a path for those of us who have followed. The American pipe crafters who have brought a new level of workmanship and creativity to this side of the pond are also largely responsible for the feelings I expressed. Maybe I’m being a bit too optimistic, but I can’t wait to see what’s coming next.
Russ
Thanks for all the feedback. I want to wish everybody a Happy International Pipe Smoking Day. I’ll have a pipe in honor of the day, shortly.
Russ
I don’t mind the health insurance, as I’m a disease-ridden smoker who spreads the plague by lighting up my pipe, but BROCCOLI??? Surely you jest!
Russ
Thanks, Greg. It’s really unsettling that Kevin decided to run this article at this time, as I’ve been sent emails from two different customers this week with newspaper articles attached regarding proposed municipal laws banning people from smoking in their own homes.
I swear that there’s a camera and microphone planted in my bedroom, but the joke’s on them; nothing happens in there.
Russ
I want to clarify: this was supposed to be humorous satire. I would never dip my pizza in peanut butter. But a nice bleu cheese dressing…well, that’s a different story.
Russ