I instantly thought the same too. However i think the recipe for Bailey’s is more like this:
- burley: 2 parts (12.5%)
- bright: 4 parts (25%)
- Latakia: 8 parts (50%)
- Perique: 2 parts (12.5%
@shermnatman the
light aromatic reference is in the blend’s description you are following, not in selbur’s description.
In regards to cavendish, I feel I should be clearer and say “cavendish processed”. So the final product doesn’t necessarily have to be an unsweetened goopy mess, but rather, more like the base of most OTC or Danish burley blends on the market.
This is what I was trying to suggest with the slow cooker. Putting toppings aside, you would be taking something like C&D dark burley and knocking off the rough edges and ending up with something closer to amphora burley. (Very basic comparison)
A massive caveat however. I am personally not familiar with all of the commercial blending components you are playing with. Some of the stuff may already have been processed in this manner (think Sutliff’s burley delight) and is good to go!
Keep it up Sherm the blending shaman
M.B. White's JAN1946. ......... vs .................... C&D Front Porch Estimate by
@Ahi Ka
1p Latakia ....................................................... 8p Latakia
8p Burley (total) ...................................,......... 2p Burley
and
4p Bright Virgina, Granulated ...................... 4p Virginia
2p Perique, Granulated ................................. 2p Perique
The Base of these blends appear to be near total mirror-inversion of each other, and only sharing the Virginia Semi-Base and Perique Flavoring Condiment in equal proportions.
On "
Light Aromatic" - Ah, I was wondering where that came from. Yes, it's a good clue; but, we don't know if the person using that term is doing so to describe the finished blend pouch note and room note, OR, if he's classifying the finished blend as a Type.
On
"Cavendish" - Yes, was right there with you regarding as a Process, not a flavoring. That's what made me consider perhaps they could have used of low-grade Burley leaf, then Cavendished as a process, - essentially creating a Black Cav - to inexpensively bulk-up the volume of
SelBur and without affecting it's profile with flavoring added, spread the flavors of the the other more flavorful Burleys, and thicken up the smoke; by using unsweetened or lightly sweetened Dark Burley Cav. - Sounds very plausible to me.
On Sutliff Ingredients: Hard to say; and, as they have so many different offerings, some may, some may not.
I do not know if this is correct or not; but, I seem to recall hearing something about even the most straight of tabaks - not just speaking of Sutliff here - and with the exclusion of raw leaf - are often given even a very light shot of a sugar solution at some part of their journey through a blending house.
So, should we consider that as
'Processed'?
I don't know.
On
"Shamanism": Hardly LOL! We are all - I
presume - just Beginner Blenders who are learning and sharing. What's cool is doing it togethe here. No sane person would ever confuse me for a Jeremy Reeves, a Per Gorg Jensen or a Russ Ouellette !
And, ALWAYS Remember: You are talking with a guy who got kicked out of school for cheating on his Final Exam in Metaphysical Philosophy, by trying to look into the soul of boy sitting next to him.
-
Sherm Natman