I'm certain someone will already have done this and looking for an answer to this query...
I've found cherry topped aros to be very strong in room note, jar aroma and smoked taste, if I mix it 50/50 with a standard Cavendish aro will it 'dilute' the cherry by around half or simply flavour the cavendish with a pretty strong cherry?
I'll probbaly try it with a small amount anyway but interested in the experience of others
Thanks in advance
I've found cherry topped aros to be very strong in room note, jar aroma and smoked taste, if I mix it 50/50 with a standard Cavendish aro will it 'dilute' the cherry by around half or simply flavour the cavendish with a pretty strong cherry?
I'll probbaly try it with a small amount anyway but interested in the experience of others
Thanks in advance