Whereas, let’s say 5100 has an flavor of sweetness that rides along with the tobacco flavor and more of balanced range between bright sweets and deeper earthy’s, it also has a pipey smell to it. McCrannies is more of just the middle ground sweet reds. It would seem like the McCrannies would be the lesser desired after.... but, it has been aged naturally in open air, turned and hand handled since it was cured, and then tinned recently, so as it ages in (anaerobic?) conditions, it is an all natural, uncased flavor. Side by side fresh with 5100 would be difficult to tell a difference. But, as it ages (I’ve only had a five year old tin) it seems more refined than an aged 5100. The nuances would be moot to the casual flake smoker that can’t discern a lot of the casing aspects anyways.and, maybe even some of the differences are moot on my neophyte Virginia tastebuds. But, I can assume that with my own experiences with what I have had, that given longer than ten years, McCrannies will surpass in natural flavors of has been blended into many of McClellands other blends.
Knowing the delicate nuances of flue curing, and trying to rush the fermentation process myself with kilns, crockpots, and color cures, when you get a sweet crop like 2008, it’s a special thing. I cannot speak for 2011, but I do know that you can find 2012 and 2015 for rock bottom prices at whole leaf retailers. They will even make a deal for 500lbs. So, I am guessing they are spotty and need a lot of hand trimming, probably similar to problems I get in my home cured Virginias.
If someone is wanting something great to smoke right away, and they cannot detect licorice, apple juice, or honey in their everyday smoke, then don’t waste your money. If you enjoy a fine box of wine at the beach, don’t waste your money on the finer wines. McCrannies would be more of a conniseur’s smoke. No, I wouldn’t just pop open a tin to smoke while mowing the yard, or even working at my bench. It’s more for when I want to enjoy savoring and relishing in natural flavors, sipping with friends after a great meal, or (God-forbid) I should ever have a grandchild :::knock on wood::: Not yet anyways, ha ha.
Knowing the delicate nuances of flue curing, and trying to rush the fermentation process myself with kilns, crockpots, and color cures, when you get a sweet crop like 2008, it’s a special thing. I cannot speak for 2011, but I do know that you can find 2012 and 2015 for rock bottom prices at whole leaf retailers. They will even make a deal for 500lbs. So, I am guessing they are spotty and need a lot of hand trimming, probably similar to problems I get in my home cured Virginias.
If someone is wanting something great to smoke right away, and they cannot detect licorice, apple juice, or honey in their everyday smoke, then don’t waste your money. If you enjoy a fine box of wine at the beach, don’t waste your money on the finer wines. McCrannies would be more of a conniseur’s smoke. No, I wouldn’t just pop open a tin to smoke while mowing the yard, or even working at my bench. It’s more for when I want to enjoy savoring and relishing in natural flavors, sipping with friends after a great meal, or (God-forbid) I should ever have a grandchild :::knock on wood::: Not yet anyways, ha ha.
: