Tobacco Secret Sauce?

[condorlover1]

Stale W.H Bars change hands in Harlem for $30 each as a reasonable substitute for 'Golden Leb' hashish resin! :rofl:

 

[mawnansmiff]

Mine looks more like 'Red Leb' :roll:
As for valerian root...
"Some people use valerian for depression, mild tremors, epilepsy, attention deficit-hyperactivity disorder (ADHD), and chronic fatigue syndrome (CFS)."
...that might explain why I'm a trembling suicidal mess who can't be arsed bothered to do anything whilst sitting here twiddling my thumbs and throwing a wobbly :nana:
Regards,
Jay.

 

[brightleaf]

I found a thread on here by deniz that already compiled good sources for pipe tobacco additives.

http://pipesmagazine.com/forums/topic/collection-of-pipe-tobacco-additives-lists

 

[deathmetal]

We've all taken a shot at the flavoring of Dunhill's Royal Yacht.

It's sherry, prune juice and horse semen.

 

[brightleaf]

From A Textbook On Tobacco by Carl Werner

 

[sumusfumus]

Fascinating subject ..... but the horse jizz casing ..... not so much.
BTW, do any "secret archives" exist for tobacco blending recipes- for the common mixtures? Just wondering.
Frank

NYC

 

[brightleaf]

I have not yet seen much revealing the breakdown of specific blends. There is spotty evidence here and there, but they are generally well guarded secrets. Researching the blending kits and what people come up with is a good start. Developing the right casing/topping or figuring out what that recipe is, is the real mystery.

 

[woodsroad]

The Danish ministry of health used to publish rather detailed bills of ingredients for all blends sold in DK. The US FDA may someday soon do the same.

 

[cosmicfolklore]

One of the positives to home blending, or growing even, is that you don't have to add all of the stuff you don't want in your pipe anyways. I steamed some honey into my own blends, but really I just wanted something for mold, and maybe a tinge of flavor. There are a couple of other things that I might try in the future, but nothing drastic, for flavoring. One of the main reasons some of the big companies add stuff, is to keep blends tasting consistent over the years, unless your talking about making an aromatic, or your own Erinmore.

Plus, not all blends are cased. Greg Pease's (at least his early work) is mostly pure tobacco. There may be stuff added before he gets it to work with, but I think he disputes this. I think some of C&D's stuff is pure.
On one of the early RadioShows, Brian had a great interview with Russ Oellette on using stuff he finds in the grocers.
But really, if you want to really play chef, growing and curing is where some interesting art takes place. You can decide whether you want golden Virginias or fermented reds, or take it on down to a rich brown. Fire cured? Twists? Pressing it?
Unfortunately, we live in an age where we can't just plant some seeds and sell some cool new flavors. But, we can at least enjoy something unusual, new, unique. Maybe share a little with a friend. But...

 

[hawky454]

I’ve been wanting to play around honey as a topping but I’m not sure how to actually go about it without making the tobacco sticky. Cosmic, did that impart a honey flavor at all? How did you do it exactly if you don’t mind my asking?
MLC had shared with us the recipe for St. Bruno but it was very complex and written in code, I wouldn’t even know how to source half of the ingredients used but the fact that it’s so well guarded and because it’s such a complex recipe I only have the deepest respect for it, it’s not something just anyone with a few varietals can whip up at home, this is master blending at its finest. There was also another thread about other companies spending years trying to clone the Erinmore taste but no one could pull it off, they didn’t even come close. There are a lot of really good threads on this subject, if you search from Google just put Pipes Magazine at the end of your search request and you’ll get a lot better results than searching through the built in search engine here.

 

[sumusfumus]

Just how much do casings/toppings really influence the basic blend of tobaccos? I wonder. I've read that:
10 parts Black Cavendish

4 parts White Burley

2 parts Virginia
was the starting point for "Captain Black". Interesting, but I doubt these three tobaccos when mixed would evoke "CB". Can anyone speculate what toppings etc. are added to this mixture of basic tobaccos that would make it smoke like "CB" and not just some other Cav-Bur_Va like (like RLP-6) type blends? Vanilla?
The above basic blend 10-4-2 Cav-Bur-Va can be mixed with anything within the family of those specific tobaccos. What if we decide to use Toasted Cavendish, or, unflavored Cavendish, Dark Fired Burley, Red Virginia, Bright Virginia, stoved Virginias....etc, etc. The basic blend of three tobaccos can go in many directions. Without a specific recipe, a guy can waste a lot of good tobaccos.
In the world of wines and perfumes, there exists a group of very special people that have the ability to sniff out and discern the various components in wines and perfumes. Professional tasters and noses. Is there any equivalent within the pipe tobacco world? Professional smokers and sniffer that can pick out the different tobaccos and flavorings in the commercial blends?.
Frank

NYC

 

[cosmicfolklore]

Cosmic, did that impart a honey flavor at all? How did you do it exactly if you don’t mind my asking?

No, I don't mind sharing at all. Take the dry leaf, whether you grew it yourself or buy it, it will start off brittle and bone dry. Then put some water in a large pot, and add bring it up to a boil and add some honey (I don't use measuring cups when I cook, sorry) maybe a few tablespoons. Then back the heat down till it is merely a good steam coming off of the pot. Then put a rack or an upside down colander on top of the pot and lay the leaf over it till it becomes pliable. You don't want the leaf to get soaked or too wet. Then do with it what you are going to do. It will be a little sticky, but you should be wearing gloves while handling tobacco anyways.
It imparts a very subtle flavor, which might be hard to identify as honey right away. I've also heard good things about doing this with apple juice, but it doesn't have the anti-molding properties. But, added as a casing like this, the idea is that it should harmonize with the tobacco, not overpower it. And, my idea of harmony is barely tasting it over the tobacco flavors. Just my $0.02
I find that working with stuff that I grow or have processed, I just like to keep it all from my own grown. I don't keep hives, but I have a neighbor at the farm that does. So, it is made from pollen that I grew at least.

 

[hawky454]

Very cool, thanks for sharing! I’ll have to give it a whirl.

 

[jpmcwjr]

In looking at the latest ridiculous push to warn people, some group in CA is pushing to have a cancer risk warning put on coffee cups. The danger? Well, six part per billion of acrylamide exists in a cup of coffee on average. But coffee has also been demonstrated to reduce risk of some cancers.
Anyway, the above is an aside. What I ran across regards honey:

NEWSLETTER
AUTHORITY NUTRITIONEvidence Based

All About Raw Honey: How Is It Different Than Regular Honey?
Honey is a thick, sweet syrup made by honey bees.
It’s loaded with healthy plant compounds and has been linked to several health benefits.
However, there's controversy surrounding which type of honey — raw or regular — is healthiest.
Some people believe that the raw variety of honey is better for optimal health, while others claim there is no difference between the two.
What Is Raw Honey?

Jar of Honey

Raw honey is best described as honey “as it exists in the beehive” (1).
It is made by extracting honey from the honeycombs of the hive and pouring it over a mesh or nylon cloth to separate the honey from impurities like beeswax and dead bees (2).
Once strained, raw honey is bottled and ready to be enjoyed.
On the other hand, the production of regular honey involves several more steps before it is bottled — such as pasteurization and filtration (1).
Pasteurization is a process that destroys the yeast found in honey by applying high heat. This helps extend the shelf life and makes it smoother (2).
Also, filtration further removes impurities like debris and air bubbles so that the honey stays as a clear liquid for longer. This is aesthetically appealing to many consumers (2).
Some commercial honeys are additionally processed by undergoing ultrafiltration. This process further refines it to make it more transparent and smooth, but it can also remove beneficial nutrients like pollen, enzymes and antioxidants (2, 3, 4).
Moreover, some manufacturers may add sugar or sweeteners to honey to reduce costs.
SUMMARY

Raw honey is best described as honey “as it exists in the beehive.” It is extracted from the beehive, strained and poured straight into the bottle, bypassing commercial processing methods.

What Are the Main Differences Between Raw and Regular Honey?

Raw and regular honey are processed quite differently.
This can lead to a variety of distinctions between the two, especially in quality.
Here are the main differences between raw and regular honey.
Raw Honey Is More Nutritious
Raw honey contains a wide variety of nutrients.
It has approximately 22 amino acids, 31 different minerals and a wide range of vitamins and enzymes. However, the nutrients are only present in trace amounts (5, 6, 7).
What’s most impressive about raw honey is that it contains nearly 30 types of bioactive plant compounds. These are called polyphenols, and they act as antioxidants (3, 8, 9).
Many studies have linked these antioxidants with impressive health benefits, including reduced inflammation and a lower risk of heart disease and certain cancers (6, 10, 11).
Conversely, commercial honeys may contain fewer antioxidants due to processing methods.
For example, one study compared the antioxidants in raw and processed honey from a local market. They found that the raw honey contained up to 4.3 times more antioxidants than the processed variety (3).

Link to full article.

 

[cosmicfolklore]

I didn't choose honey for any "health food" reasons. But, because it helps prevent mold and I happened to have it on hand. If you are eating honey, raw honey can contain food borne diseases like botulism (I don't know exactly which food poisoning) and such. I don't know specifics, but I keep the raw honey in the fridge and toss it after a few months. The pasteurized honey, I'll keep in the cabinet for years. But, like I said, I didn't use it for any "healthy" reasons.

 

[jitterbugdude]

Be careful when using honey. Once you dilute it and heat (to a high temp) it you destroy it's anti-microbial activity. Honey, as found in the capped cell is about 20% water. If you increase the water content the honey will mold. Honey works its magic because of the enzyme glucose oxidase. As a small amount of heat is added to honey the enzyme causes the release of hydrogen peroxide thus giving rise to its antimicrobial effects. Honey is great for putting onto wounds. The moist skin and body temperature is perfect for the enzyme to do its thing. Excessive moisture and heat will destroy it.

 

[cosmicfolklore]

Every twist that I did before I started using honey (as described above) that first year, molded within weeks. But every twist done after I added it to the water didn't. Sure, it still could be coincidence, but that's a rather coincidental coincidence. Ha ha.
Maybe the leaf absorbs the water/steam, leaving the honey on the surface in a less diluted form? Who knows. Maybe it's just magic. ::

 

[brightleaf]

I was looking through an old 1973 article on humectants and thought it may be of interest for this thread

https://www.industrydocumentslibrary.ucsf.edu/tobacco/docs/#id=hrff0177

 

[brightleaf]

Here is a partial list of products from HEINR. BORGWALDT, a company that operates out of Germany who describe themselves as a Manufacturer, Dealer, and Exporter of All Kinds of Tobacco Ingredients. I have also included the recommended amount to be applied in grams of product per 100 kg of tobacco. The document is from 1967 and can be found here https://www.industrydocumentslibrary.ucsf.edu/tobacco/docs/#id=npwc0101

Here is a link to their current website http://borgwaldt.hauni.com/en/company/facts-and-figures.html Something I found to be interesting is the multiple products that create the flavors we normally associate with the natural curing and processing of tobacco. For example, Latakia, Kentucky, Perique, Virginia, Dark Fired, Turkish, etc. There are even multiple products with the name Pipe Tobacco, presumably useful if you don't want to mix something on your own. The use of standardized, chemically pure flavors is the only way to ensure product consistency when creating a blend that is made over many years. While we may like to think of tobacco blending as we would think of making food in our kitchen, natural plant materials are too variable in quality to be of use in large scale manufacturing processes over a long term. I do not know how wide spread the use of these products are, and given the Cornell & Diehl Golden Days of Yore video that jvnshr posted it is clear that they are not always used, but considering that this business exists and has such an extensive catalog, someone must be using them. These products are assigned codes in the catalog that are different from the names listed here, and these codes do change with time. Woodsroad mentioned the use of codes in recipes and these may be for products similar to what is listed here. In addition, as flavors are dissolved in an alcohol solution before being applied to tobacco, it is an easy task to separate a blend into component leaf types by weight and analyze the toppings applied to each type by redissolving them in alcohol. The alcohol solution can provide the amount of every flavor additive used. I have not included many flavor products listed in the catalog, including ones labeled as American Blends. Look below and see if you can identify some familiar flavor profiles for blends you enjoy. I thought Tonka 322 sounded like a pleasant flavor. Perhaps Otto of Rose of Geranium 2419 is a component of what we call Lakeland essence. I can imagine Full Virginia Flake using a hint of Honey 1890 and Straight Virginia 2818.
I have a list of many plants that are used as the source for tobacco flavors, and may list them in the future as source for DIY folks. I will end with a general remark about Tonka and Deer Tongue. Both of these historically common tobacco ingredients have one thing in common, Coumarin. Coumarin contributes a sweet, creamy, vanilla like quality to products. It is of questionable safety, but is sometimes allowed in certain quantities depending on the country. Coumarin is often used instead of Tonka or Deer Tongue to achieve the same basic flavor, although substitutes are needed in countries that have banned it. I understand that cheap imitation, or Mexican vanilla contains, or did contain Coumarin, if you are looking for a source to try at home. While Coumarin is used as a blood thinner by prescription and as rat poison, under the name Warfarin, I would not use these sources.
Some Basic Tobacco Flavors

Almond 1361 (Strong, sweet), 13-30g/100 kg

Angelica 3011 (Rich, spicy), 100-120g/100 kg

Angelica 2542 (Similar to 3011, but non-alcoholic), 100-120g/100 kg

Anise 375 (Strong, intensely sweet), 30-50g/100 kg

Apple 2441 (Fresh fruity note), 100-120g/100kg

Apple 2740 (Full-bodied fruity), 100-120g/100kg

Apricot 1153 (Soft and sweet), 100-120g/100kg

Apricot 2318 (Sweet, aromatic), 80-100g/100kg

Apricot 2801 (Soft, fruity), 80-100g/100kg

Apricot 3300 (Rich Apricot-Kernel note), 100-150g/100kg

Banana 1741 (Intense, sweet), 80-100g/100kg

Blackberry 2381 (Sweet and fruity), 100-150g/100kg

Blackberry 3248 (Rich, sweet), 100-120g/100kg

Blackberry 3358 (Strong, aromatic), 100-120g/100kg

Caramel 2096 (Heavy, intense), 50-150g/100kg

Carob 1002 (Heavy St. John's Bread note), 100-200g/100kg

Carob 1605 (Rich St. John's Bread note), 100-200g/100kg

Cascarilla 2161 (Aromatic, spicy), 30-60g/100kg

Cascarilla 3234 (Spicy and woody), 100-200g/100kg

Cedarwood 1870 (Strong and balsamic), 30-50g/100kg

Cherry 2444 (Fresh, fruity), 100-120g/100kg

Cherry 2974 (Balsamic, aromatic), 100-120g/100kg

Cherry 3301 (Rich Cherry-Kernel note), 100-150g/100kg

Cherry, Wild 1221 (Sweet almondy Cherry character), 50-100g/100kg

Chocolate 2324 (Soft cocoa note), 100-150g/100kg

Chocolate 2916 (Slightly fruity), 80-100g/100kg

Chocolate, Cream 2397 (Rich, creamy Cocoa note), 50-100g/100kg

Chocolate, Cream 2411 (Soft and sweet), 50-100g/100kg

Chocolate, Ginger 1895 (Full-bodied Cocoa-Ginger note), 80-100g/100kg

Chocolate, Ginger Cream 1883 (Soft, sweet Cocoa-Ginger note), 80-100g/100kg

Cocoa 690 (Soft, aromatic), 50-150g/100kg

Cocoa 700 (Strong, sweet), 80-100g/100kg

Cocoa 1389 (Rich Cocoa-Vanilla note), 100-200g/100kg

Cocoa-Walnut 2708 (Strong, nutty Cocoa note), 80-100g/100kg

Coffee 1772 (Heavy, aromatic), 30-100g/100kg

Cola 834 (Fresh, spicy), 80-100g/100kg

Coriander 3591 (Balsamic Coriander-Clove note), 80-100g/100kg

Cinnamon 1043 (Heavy, somewhat balsamic), 50-100g/100kg

Date 2239 (Sweet, fruity), 1000-1500g/100kg

Deer Tongue 1841 (Heavy, aromatic), 100-120g/100kg

Deer Tongue 1032 (Heavy, sweet), 100-200g/100kg

Deer Tongue 1720 (Full-flavored, soft and sweet), 30-50g/kg

Deer Tongue 1732 (Strong and spicy), 100-200g/100kg

Deer Tongue 2247 (Fruity Deer Tongue-Tonka note), 80-100g/100kg

Deer Tongue 2359 (Full-bodied, spicy), 100-120g/100kg

Fig 668 (Sweet, intensely fruity), 100-200g/100kg

Fig 2015 (Mild, fruity), 500-800g/100kg

Fig 2040 (Strong, fruity), 100-150g/100kg

Fig 2459 (Fresh fruity and sweet), 200-300g/100kg

Fennel 2089 (Rich and strong), 80-100g/100kg

Havana 2434 (Spicy, woody, balsamic), 50-60g/100kg

Havana 3314 (Woody Cascarilla type note), 80-100g/100kg

Hazelnut 2523 (Fresh and sweet), 50-60g/100kg

Honey 1011 (Strong, slightly spicy), 50-100g/100kg

Honey 1528 (Soft sweet Honey-Tonka note), 150-200g/100kg

Honey 1541 (Floral Fennel-Honey character), 20-50g/100kg

Honey 1801 (Rich, balsamic), 30-40g/100kg

Honey 1890 (Sweet, floral Honey-Rose note), 50-60g/100kg

Honey 2000 (Soft, sweet), 500-700g/100kg

Honey 2341 (Soft and floral), 50-100g/100kg

Honey 2703 (Heavy-bodied, aromatic Honey note), 40-50g/100kg

Keora 2438 (Spicy, somewhat woody), 50-70 g/100kg

Kentucky 1750 (Full-bodied, smoky Fired-cured Tobacco note), 100-150g/100kg

Kentucky 2185 (Heavy, smoky, slightly fruity), 100-150g/100kg

Latakia 1752 (Spicy and smoky), 80-120g/100kg

Latakia 2148 (Soft Latakia-Tonka note), 100-120g/100kg

Latakia 2160 (Sweet, spicy), 100-120g/100kg

Latakia 2826 (Heavy-bodied, smoky), 100-200g/100kg

Latakia 3296 (Mild, smoky), 150-200g/100kg

Lavender 1840 (Fresh, strong), 10-50g/100kg

Licorice 2409 (Soft, somewhat spicy), 100-150g/100kg

Licorice 2518 (Mild and sweet), 50-100g/100kg

Malt 2103 (Heavy Caramel-like note), 800-1000g/100kg

Maple 287 (Intensely spicy), 100-200g/100kg

Maple 1084 (Soft, sweet, quite spicy), 100-300g/100kg

Maple 1203 (Heavy and sweet), 300-500g/100kg

Maple 1652 (Full-bodied, fruity), 50-100g/100kg

Maple 1774 (Sweet, slightly smoky), 100-150g/100kg

Maple 2036 (Rich, soft Maple note), 200-250g/100kg

Maple 2312 (Fruity, pleasantly spicy), 150-200g/100kg

Maple 2358 (Soft fruity and heavy), 150-200g/100kg

Maple 2389 (Quite fruity), 200-300g/100kg

Maple 2693 (Smooth, sweet and fruity), 120-150g/100kg

Maple 3306 (Soft fruity), 150-200g/100kg

Menthol 1495 (Full-bodied Menthol note), 100-300g/100kg

Menthol 1907 (Soft, minty), 200-300g/100kg

Menthol 2207 (Rich, minty), 100-200g/100kg

Menthol 2976 (Heavy and minty), 100-300g/100kg

Mint 1872 (Fresh, smooth Spearmint-like note), 100-300g/100kg

Mocca 1893 (Heavy, smooth Coffee note), 50-80g/100kg

Mocca 1904 (Mild, aromatic), 80-100g/100kg

Orange 2209 (Soft and sweet), 100-200g/100kg

Orange 2543 (Fresh fruity), 50-100g/100kg

Otto of Rose of Geranium 2419 (Heavy, sweet Geranium-Rose note), 30-50g/100kg

Raspberry 1782 (Extremely fruity), 80-100g/100kg

Peach 1171 (Rich, fruity), 100-150g/100kg

Peach 1794 (Intensely fruity), 50-60g/100kg

Peach 3356 (Strong and fruity), 100-120g/100kg

Peach 3357 (Full-bodied fruity), 80-120g/100kg

Pear 2008 (Full-bodied fruity), 100-120g/100kg

Perique 2153 (Slightly fruity and smoky), 100-120g/100kg

Plum 1140 (Fresh fruity, sweet), 100-150g/100kg

Plum 2705 (Full-bodied Plum note), 80-100g/100kg

Prune 2127 (Heavy), 100-150g/100kg

Prune 2412 (Smooth, aromatic), 80-100g/100kg

Rosemary 1900 (Fresh, aromatic), 20-50g/100kg

Rum 756 (Heavy and strong), 30-100g/100kg

Rum, Jamaica 2047 (Rich, aromatic, slightly fruity), 100-150g/100kg

Rum 2236 (Soft fruity, aromatic), 100-120g/100kg

Rum 2360 (Strong, slightly fruity), 100-120g/100kg

Rum 2424 (Smooth, fruity), 100-150g/100kg

Rum 2573 (Rich and strong), 50-100g/100kg

Sandalwood 1830 (Smooth and slightly balsamic), 20-30g/100kg

Spice Flavor 2443 (Strong herbal spiciness), 20-30g/100kg

Spice Flavor 2921 (Rich, spicy Gingerbread-like note), 100-150g/100kg

Strawberry 1650 (Full-bodied fruity), 40-50g/100kg

Sweet Flavor 559 (Sweet fruity and floral), 30-50g/100kg

Sweet Flavor 2137 (Soft, floral aromatic), 80-100g/100kg

Sweet Flavor 2138 (Strong, Caramel-like), 80-100g/100kg

Sweet Flavor 2139 (Rich Honey-Vanilla type note), 80-100g/100kg

Sweet Flavor 3309 (Floral, aromatic), 80-100g/100kg

Tamarind 2068 (Heavy fruity character), 150-250g/100kg

Tonka 322 (Smooth New Mown Hay note), 50-150g/100kg

Tonka 1040 (Fresh, floral), 100-120g/100kg

Tonka 1468 (Heavy and spicy), 20-40g/100kg

Tonka 1736 (Rich, strong), 80-100g/100kg

Tonka 2203 (Soft Tonka-Rum note), 1000-1500g/100kg

Tonka 2336 (Heavy and sweet), 50-100g/100kg

Tonka 2404 (Heavy, spicy), 20-40g/100kg

Tonka 2856 (Smooth, viscous extract-like note), 40-50g/100kg

Tonka 3308 (Soft, slightly fruity), 50-100g/100kg

Tonka 3350 (Fruity and balsamic), 500-700g/100kg

Turkish 3222 (Balsamic, floral), 150-200g/100kg

Vanilla 557 (Rich and strong), 20-50g/100kg

Vanilla 2213 (Strong, sweet), 20-50g/100kg

Vanilla 2226 (Soft and fruity), 150-200g/100kg

Vanilla 2345 (Soft and fruity), 150-200g/100kg

Virginia 666 (Heavy and spicy), 40-50g/100kg

Virginia 2070 (Heavy, floral spiciness), 50-100g/100kg

Virginia 2090 (Soft and floral), 50-150g/100kg

Virginia 2457 (Smooth Caramel-like sweetness), 80-100g/100kg

Virginia, Dark 2328 (Heavy Latakia-St. John's Bread type note), 80-100g/100kg

Virginia, Dark-Fired 2393 (Heavy and smoky), 150-300g/100kg

Virginia, Sweet 1817 (Fresh fruity), 10-50g/100kg

Walnut 2855 (Heavy and strong), 50-80g/100kg

Walnutwood 1800 (Heavy, balsamic), 30-50g/100kg

Walnutwood 3336 (Soft and balsamic), 50-100g/kg

Wine of Latakia 1471 (Strong, spicy), 500-1000g/100kg

Wine of Latakia 1472 (Soft and sweet), 1000-1500g/100kg

Wine of Latakia 1882 (Rich, somewhat fruity), 500-800g/100kg

Wine of Latakia 2146 (Heavy, fruity), 500-1000g/100kg

Wine of Latakia 3223 (Strong, winy fruitiness), 1000-2000g/100kg

Wine Prune 2994 (Soft fruity and winy), 500-1000g.100kg
Straight Virginia Flavor Compounds

Straight Virginia 327 (Fresh fruity Tonka-Caramel note), 100-200g/100kg

Straight Virginia 1871 (Soft, slightly sweet Tonka-like character), 300-500g/100kg

Straight Virginia 2052 (Fruity Caramel-Tonka note), 300-500g/100kg

Straight Virginia 2054 (Heavy, sweet Rum type note), 300-500g/100kg

Straight Virginia 2150 (Smooth Caramel-Deer Tongue character), 100-150g/100kg

Straight Virginia 2174 (Rich, sweet Tonka base type), 300-500g/100kg

Straight Virginia 2279 (Strong Banana-like fruitiness), 100-150g/100kg

Straight Virginia 2302 (Smooth Caramel-Deer Tongue character), 300-500g/100kg

Straight Virginia 2304 (Full-bodied, sweet Tonka-like character), 100-200g/100kg

Straight Virginia 2306 (Strong Tonka-Caramel base type), 100-200g/100kg

Straight Virginia 2522 (Rich Deer Tongue-Cocoa note), 80-100g/100kg

Straight Virginia 2818 (Soft Pear-Deer Tongue character), 100-150g/100kg

Straight Virginia 3320 (Sweet fruity Figs-Caramel character), 100-200g/100kg
Pipe Tobacco Flavor Compounds

Pipe Tobacco 1019 (Heavy and strong Maple-Tonka note), 100-200g/100kg

Pipe Tobacco 1685 (Full-bodied, balsamic, Prune character), 80-120g/100kg

Pipe Tobacco 1686 (Rich, fruity Balsam-Tonka note), 120-150g/100kg

Pipe Tobacco 1845 (Heavy-bodied Tonka-St. John's Bread note), 120-150g/100kg

Pipe Tobacco 1856 (Smooth, balsamic Rum-Deer Tongue type note), 120-150g/100kg

Pipe Tobacco 2212 (Rich, sweet fruity-like character), 200-300g/100kg

Pipe Tobacco 2305 (Soft fruity Deer Tongue-Coacoa base type), 100-200g/100kg

Pipe Tobacco 2372 (Heavy, sweet Tonka-Maple type note), 80-100g/100kg

Pipe Tobacco 2425 (Fruity and smoky Balsam-Rum note), 300-500g/100kg

Pipe Tobacco 2736 (Soft fruity, floral Vanilla-Tonka character), 100-200g/100kg

Pipe Tobacco 2739 (Soft Caramel-Balsam type note), 300-500g/100kg

Pipe Tobacco 2934 (Strong, fruity Tonka-Caramel note), 100-200g/100kg

Pipe Tobacco 3273 (Rich, sweet, Prune-like fruitiness), 200-300g/100kg

Pipe Tobacco 3275 (Smooth, fruity Caramel character), 300-400g/100kg

 

[sumusfumus]

My God!.... Incredible amounts of information! Great reading through all this posted material. Thanks for sharing.
Frank

NYC