I get the distinction between topping and casing, though admittedly not in the sense of seeing it done, but surely as it is described by blenders.
What I was trying to get at is how the definitions get fuzzy at the edges. Some examples?
MacBaren’s Scottish Mixture is said, by some, to be an aromatic. I would see it as a Va/Bur with a very, very mild flavoring.
Solani Aged Burley Flake 656 — the same thing but its a pure Burley.
Key Byron Ventures has a lovely blend called Burley Morning Pipe … is it a pure burley or an aromatic?
Match City’s Deluxe Crumb Cut is viewed as an aromatic but could also pass as a burley in the pure sense.
Most of the aromatics are clearly topped or cased. Some overly so — for example, Cult Blood Red Moon literally tastes (to me) like the very definition of a cherry cordial, that is, too sweet to smoke. What they aimed at with this one they hit spot on!
But Sutliff’s Maple Street, while it has maple, is very subtle.
My favorite aromatics would be Autuum Evening or 7 Seas Gold or Black or Peterson’s Connoisseur’s Choice, because the flavoring feels integrated, as opposed to the Maple Street mentioned above, or the Larsen Signature, or Apricots & Cream.
What we smell in the tin or baggie is not often translated to the smoking.
