Three nuns is a passion of mine especially after I smoked some from an old tin purchased from ebay.
Here's a post I made on smokersforums last year -
I really like my vapers and have read much about the legend of Three Nuns.
The word is that the old version is far superior than what's produced today.
The tinned version made by orlik and sold in the EU. The pouch ready rubbed version sold in the UK
and now the version made by Macbaren.
The old Three Nuns recipe contained a fair amount of perique and since around 2000? it has not contained
perique but rather dark fired kentucky instead.
If you do a google or ebay search for Three nuns you will find some old three nuns advertisements.
Notice how the focus is on the perique in Three nuns.
It seems that without perique it aint three nuns.
So I really wanted to know what the fuss was all about and started to hunt on ebay for an old tin.
It didnt take me long to realise it would be an expensive exercise.
I eventually procured some old Three Nuns from ebay which I had to rehydrate.
The aroma from the tin is amazing. I still dont know if it's the age that made it smell this good
or if it smelled like that when fresh.
No other tobacco I've had smells like this.
No other tobacco I've had smells this good.
The aroma is deep and rich and sweet and raisony and rich tobaccoey like an aged tobacco rum plum pudding.
Now I'm fan of aged Ps Luxury navy flake, with 5 years its really sublime stuff.
It is somewhat flavoured which, to me, adds to the appeal.
Smoking the old Three Nuns is like smoking the aged PS Navy but the three nuns is richer and deeper
and has a different flavouring. They are both sweet and spicy at the same time. (aged Solani 633 is also similar but without the three nuns topping)
Yes three nuns is flavoured with a superb rich tobacco enhancing flavour which adds to its appeal like it does with PS luxury Navy.
This flavouring is what makes Three Nuns unique.
So I started to extensively research three nuns. Tried all the blends that try and copy it.
The copy blends use a flavouring which try's to copy the three nuns flavouring,
but they don't get it quite right and most of them don't have enough perique in the blend.
Then I came across a post on another forum that had this link to the original recipe
Three Nuns Recipe
http://legacy.library.ucsf.edu/tid/evl27a99/pdf
http://legacy.library.ucsf.edu/tid/nvy96a99/pdf
Many of you would have seen this before.
I was curious to find out what was in this legendary three nuns.
That recipe is useless because the tobacco industry used code words for the casing's and additives.
Ingredients in the recipe like Molon don't actually exist.
However.
After some intensive research on the legacy tobacco library website I found a document that defines the code words.
Casings, flavourings and Additive Codes
http://legacy.library.ucsf.edu/tid/vla13f00/pdf
and also found detailed production instructions.
Three Nuns Manufacturing process
http://legacy.library.ucsf.edu/tid/ohz46a99/pdf
Molon (Invert Sugar) Recipes
http://legacy.library.ucsf.edu/tid/ugu75a99/pdf
http://legacy.library.ucsf.edu/tid/iio95a99/pdf
Recipe for denaturing demerara rum (Butite)
http://legacy.library.ucsf.edu/tid/ide27a99/pdf
http://legacy.library.ucsf.edu/action/document/page?tid=bix57a99
They used denatured rum to avoid the alcohol taxes
I'm not sure whether this alters the flavour of the blend.
So the three nuns ingredients include - Invert sugar (brown or raw), glycerin, water, Gum arabic, demerara rum (denatured), Anethole (extracted from Anise) used in making ouzo.
The mixture of Anethole & rum is often referred to as peroco.
It seems like the flavour profile of three nuns is anise, rum and brown sugar.
Anethole is a very strong and a little goes a long way, it has a very high boiling point and is sweeter than sugar. Its flavour makes the smoke sweet and rich. Anethole basically smells and tastes like ouzo.
The manufactured perique seems to be a type of cavendish which is cooked under pressure and steam for a long time, to make it go black.
These ingredients are easily obtainable.
Believe it or not im going to try make a loose cut version of this and maybe press it to make a crumble cake, as I dont have or know how to get whole leaf tobacco.
I have purchased all the ingredients online and the early tests are promising.
I'm not exactly sure what type of virginia to use and what type of tobacco is used for the perique substite. I'm going to use white burley in my first attempt as perique is a type of burley.
I'm going to attempt to cook this in a pressure cooker as describe in the manufacturing process.
I cant see why the original recipe three nuns cant be made.
So I beg Macbaren or someone else to use the original recipe to make a classic version of three nuns. Macbaren could have two versions -
Three Nuns Modern and Threen Nuns original recipe.
***Update*** The experimenting is coming along ok, with some success but not quite there yet. I believe they used Virginia for making the perique substitute (type of Cavendish), as the white burley didn't have the right taste. So my next job is to make the perique substitute with Virginia.
I've tried blending rum and sweet sherry for use in the peroco, this makes it taste and smell more like plum pudding
)
I've also tried adding peroco (three nuns flavour) to existing blends also with some success. The current version of three nuns with added perique and peroco isn't too bad actually.
If you want to try this at home add 14 to 20% perique to the current verion of three nuns (or other vaper)
Mix up some ouzo(real ouzo the one that goes cloudy when added to water), rum and sweet sherry and spray on a small amount. Give it time to meld.
Heres the references again -
Three Nuns Recipe
http://legacy.library.ucsf.edu/tid/evl27a99/pdf
http://legacy.library.ucsf.edu/tid/nvy96a99/pdf
Casings, flavourings and Additive Codes
http://legacy.library.ucsf.edu/tid/vla13f00/pdf
Three Nuns Manufacturing process
http://legacy.library.ucsf.edu/tid/ohz46a99/pdf
Molon (Invert Sugar) Recipes
http://legacy.library.ucsf.edu/tid/ugu75a99/pdf
http://legacy.library.ucsf.edu/tid/iio95a99/pdf
Recipe for denaturing demerara rum (Butite)
http://legacy.library.ucsf.edu/tid/ide27a99/pdf
http://legacy.library.ucsf.edu/action/document/page?tid=bix57a99
Cheers
Tim