I was fortunate to find a tin of Hal O' The Wynd, blended "by Charles Rattray at Perth Scotland." My guess is that since it was a pull-top, and not a cutter-top tin, it was likely from the late 70s to the late 80s, between the time that pull-tops became widespread and when Rattray ceased operations, prior to resumption of production by was picked up by Kohlhase & Kopp.
The tin was under pressure and sprayed a little tobacco all over the table upon pulling back the lid. I wasn't sure what to expect, having no basis for comparison but the modern version, but the aroma was immediately familiar. It's a rich, dark red Virginia--vinegar and dark stewed fruit, very intense. I have to imagine that this red Virginia must have been, at least in part, the inspiration for McClelland's Red Cake (#5100). These were apparently ribbons, and not broken flake like the modern incarnation. Colors deep scarlet red mottled with darker brown and lighter outliers. The nose has an acetic tang like yesterday's red wine.
Similarly to #5100 the dark fruit and rich Virginia qualities of the smoke shone through yet they were prominent even in the first quarter of the bowl. The depth and body were nearly immediate at first light and increased linearly throughout. Many of the qualities that 5100 presented at the three-quarter bowl mark were evident throughout this Hal O' The Wynd. A satisfying depth of body, a roundness without sharp extremes. Oats underneath. Malt and dried berries. No grass or hay, nor the herbal qualities of the modern offering. I'm disinclined to say this is due to aging as there seems to be no vestige of it that would indicate an evolution of flavors induced by aging.
All in all I have to say it was surprising, and set a real high bar for red Virginias. McClelland #5100 and Tavern Tobacco's Boar's Head are in the neighborhood. The tobacco plant hasn't changed as far as I know. Somebody raise the bar again! Get the recipe dammit!
The image below is the old and the new (left and right, respectively). The older version was a mottled, chopped ribbon whereas it seemed the newer version was more of a broken, tumbled flake. Grassier, nuttier and wonderful in its own rite. Interestingly the aroma of the new stuff was similar to the original except that it was considerably attenuated.
Below is a comparison between the old Hal O' The Wynd and some McClelland Red Cake. Structurally they are remarkably similar. The cut, the motley red autumn colors, like a pile of damp red autumn leaves.
The tin was under pressure and sprayed a little tobacco all over the table upon pulling back the lid. I wasn't sure what to expect, having no basis for comparison but the modern version, but the aroma was immediately familiar. It's a rich, dark red Virginia--vinegar and dark stewed fruit, very intense. I have to imagine that this red Virginia must have been, at least in part, the inspiration for McClelland's Red Cake (#5100). These were apparently ribbons, and not broken flake like the modern incarnation. Colors deep scarlet red mottled with darker brown and lighter outliers. The nose has an acetic tang like yesterday's red wine.
Similarly to #5100 the dark fruit and rich Virginia qualities of the smoke shone through yet they were prominent even in the first quarter of the bowl. The depth and body were nearly immediate at first light and increased linearly throughout. Many of the qualities that 5100 presented at the three-quarter bowl mark were evident throughout this Hal O' The Wynd. A satisfying depth of body, a roundness without sharp extremes. Oats underneath. Malt and dried berries. No grass or hay, nor the herbal qualities of the modern offering. I'm disinclined to say this is due to aging as there seems to be no vestige of it that would indicate an evolution of flavors induced by aging.
All in all I have to say it was surprising, and set a real high bar for red Virginias. McClelland #5100 and Tavern Tobacco's Boar's Head are in the neighborhood. The tobacco plant hasn't changed as far as I know. Somebody raise the bar again! Get the recipe dammit!
The image below is the old and the new (left and right, respectively). The older version was a mottled, chopped ribbon whereas it seemed the newer version was more of a broken, tumbled flake. Grassier, nuttier and wonderful in its own rite. Interestingly the aroma of the new stuff was similar to the original except that it was considerably attenuated.
Below is a comparison between the old Hal O' The Wynd and some McClelland Red Cake. Structurally they are remarkably similar. The cut, the motley red autumn colors, like a pile of damp red autumn leaves.
