Flyguy, you know, it's possible that that "ketchup" scent --so often attributed to McClelland blends -- is a result of the specific Virginias and aging processes that are unique to that company. In my experience a number of British and European companies rely on African Virginias rather than American varieties, and their overall profile tends to be darker and, at least to me, deeper. Couple that with different approaches to aging, and it's not too surprising that their tin aromas would be quite different from McClelland's.
Bob