Does this mean the tin of regular Plum Pudding I've been aging for several years is mundane by comparison? Maybe specialty blends should be given separate names so as not to downgrade the regular blends. I knew a person who used to insistently go to a barbecue restaurant and order "the good barbecue," saying she knew they served the "bad" barbecue to regular customers, but she wanted the good barbecue. The proprietor came to know her and quietly brought her a plate of the best, so she wouldn't convince the other customers of her story. Maybe I should just throw out the tin so as not to insult anyone by giving them this inferior blend. Nope, I'll smoke it. But I'm saying this isn't a good marketing plan.
The regular is no slouch. Some might even prefer it. To me, the SR is slightly sweeter and I don't know if tangier is the right word but maybe the vinegar in the BBQ sauce flavor is more noticeable?
I'm wondering if significant aging will bring the two closer together in flavor profile.
I wouldn't actually say one is better than the other, just slightly different. If you have two diamonds of the same weight, color, clarity, quality, etc. and the only difference is the cut, well then you still have two diamonds and the only real difference is a matter of personal preference.
I have both in my cellar.
