RIP Perique ?
- Thread starter BROBS
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Shoot, I just bought 40 cans of every blend with Perique on every vendor online out of fear of a random post online. I also shared across all the interwebz that the sky was falling. 
Really there's nothing terribly special about sticking some tobacco in a bucket and compressing it for a few months, the process could be repeated by just about anyone anywhere, and my understanding is most of the Perique we have on the market is already sourced from outside of Saint James Parish.
The weird thing is that we don't have more tobacco companies producing their own Perique.
The weird thing is that we don't have more tobacco companies producing their own Perique.
I actually watched that show at 5AM every morning for about a year just because it was the most interesting thing playing that time of day.
Salem is definitely the best part of the show.
It's the soil. It is always the soil. And the Choctaw Indians. And the smoke. And don't forget, the soil. Yeh, gotta remember that soil.
Sue @BROBS for damages. He is vegan. He'll cave.Shoot, I just bought 40 cans of every blend with Perique on every vendor online out of fear of a random post online. I also shared across all the interwebz that the sky was falling.
So how do you make it exactly?
Vegans can't smoke tobacco because animals are actually used to make tobacco. Duh, it's not like it grows on trees...
It's just compression and fermentation.
So I just put tobacco in a bucket with press on it and wait how long? What do you do to the tobacco first? And isn't perique pressed in barrels?
The question will ultimately boil down to a matter of what can legally be called Périque. In all likelihood we are already smoking several blends containing various components whose processes of production are not what we are traditionally accustomed to thinking they are. It's a matter of economics and inevitability. With the increase in demand the pressure invariably aims to cheapen the process at any step that won't compromise the demand for the product (much). Many of you already taste this, and some of you know that there are several "versions" of the same blending ingredient.
Barrel, bucket, what does it matter. I think I read it takes a few months.
Right, "Perique" is a marketing term more than anything.
As long as our existing supply is consistent there's no reason to buy it from anywhere else, but you never know when that might change.
So how do you treat the tobacco before it goes in the bucket? Isn't it sprayed with rum? How much? And how long do you press it for? Does it have to be at any certain temperature during that time?
Well... not all Périques were created equal. I have a few jars of Percy Martin farms Jewel of St. James as a point of reference. It's impressive how much a derivative commercial product can drift from its craft origins and still garner a cult following.
On that note, I doubt "The Beast" would boast 50%+ "perique" content if it were really on the endangered list, as its manufacturers rely on it so heavily for practically everything in their portfolio.
Just add this to your Virginia and you’ll be fine. Won’t even know the difference...
Saw the name "The Beast", and I had to have some. Reminded of days drinking Milwaukee's Best and couldn't pass it. Hangovers were gorgeous.
I've puked up plenty of that stuff. Not from being drunk, just from the taste.
Making Perique is a bit more than just compression. Let's say it's carefully tended compression. After about 10 years in the barrel you may get something really special.
That's an insult to corn syrup.