What's the difference?
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I was wondering the difference between English and Balkan. I usually just lump them together and I'm sure this is wrong. Maybe I will start a thread on the subject.
Here's a pretty good overview from Pipedia:
Aromatics VS. Non-Aromatics
These are the two broadest subdivisions of pipe tobaccos, although often the distinctions are blurred.
[edit] Cased Tobacco?
Q: I keep hearing about "cased" tobacco. What does this mean?
G.L. Pease Answers: There are two things of interest here, namely "casing" and "top flavouring." They are two distinctly different approaches to altering a blend's flavor. Some tobaccos employ both.
Casing requires that the tobacco be sprayed with or soaked in a "sauce" that may contain sugar, molasses, liquorice, alcohols like rum or whiskey, and various flavourings, natural or otherwise, depending on the manufacturer. Once the tobacco "drinks" the sauce, it's conditioned in large cylinders that dry it back to the desired moisture level, generally between 12% (on the dry side) and 22% (very moist). Optimal moisture for smoking depends on the smoker, but it's generally in the 13-16% range. The aromas and flavours imparted by casing will remain in the tobacco pretty tenaciously, and will affect the smoke throughout the bowl.
Top-flavouring is added by spraying the finished blend with scents and flavourings. This is a much lighter application, and doesn't alter the moisture content of the leaf dramatically. Sometimes called "top-notes," this can be quite ephemeral. Because of the volatile nature of many of the commonly used components, a tobacco left to "air out" may lose a lot of the perfume that's applied this way.
Depending on the casing used, tobaccos can become very sticky. Some producers use humectants to maintain a specific moisture level in the final product. You'll hear people talk about PG, or propylene glycol, the most commonly used humectant these days. It's generally spoken of in rather disparaging terms, thought it's not the PG that deserves the condemnation, but the blending houses who use it with reckless abandon. If the tobacco won't dry out, PG is likely the culprit. In small quantities, it does its job well. In large quantities, it produces a sticky, wet smoking, pipe clogging weed that should never see the inside of a pipe.
Not all flavoured tobaccos are cased, and casing is not always a bad thing, but the term is used incorrectly more often than not, so a lot of confusion has been created.
[edit] Myths About Casing
I only smoke uncased tobaccos.
G.L. Pease Answers: In fact, very few tobaccos on the market today are not cased to some extent. Casing is the process of adding sugars and flavouring agents before the leaf is further processed. The raw leaf is soaked or sprayed with a heavy solution of sugars and flavourings like liquorice, vanilla, molasses, tonquin, and so on. The amount of sauce absorbed by the leaf depends on the method of application, the structure of the leaf, and the length of time the leaf is in contact with the sauce before further processing. The leaf is then processed as usual. It can be conditioned and cut, or pressed and held to allow further fermentation. It can be heated, steamed, toasted, or just allowed to “bulk” in the atmosphere.
Raw tobacco, especially burley, usually doesn't taste very good, and can have poor smoking characteristics. Very few smokers have ever experienced tobaccos that do not have SOME sort of casing applied. It's not the casing that turns smokers of “pure” tobacco off; it's the excessive use of flavourings. When used delicately, they can enhance the flavour of the tobacco itself. When used heavily, as in most American style aromatic tobaccos, they can overpower the underlying tobacco flavours.
Q: So, are your tobaccos cased?
A: Some of the leaf we use is cased by the primary processor according to our specifications. In some cases, we do additional casing before blending. So, the answer is yes. It's an important and necessary tool and sometimes a first-step in providing the best possible smoking experience, and that's what it's all about, right?
Q: I don't smoke flavoured tobaccos...
A: Again, almost all tobaccos sold are flavoured. Again, raw tobacco is not always the most pleasant thing to smoke, so it might need a little help. Flavourings can be applied with the casing, or after processing, in which case they are known as top-dressings. The difference is subtle, but important. Top dressings provide specific aromas in the tin, but tend to dissipate or flame off when the tobacco is smoked, or even just allowed to air out. The flavourings in the casing is deeper in the leaf, fully absorbed, and is therefore less ephemeral. As with so many things, the dose makes the poison. Just as a little salt can enhance a dish without making it salty, the right amount of flavouring can enhance the taste of the tobacco without overpowering it.
Q: So, you do use flavourings?
A: Of course. In addition to subtle flavouring agents in the casing sauces, we do, in some cases, add a top dressing as well. We use natural products. Some of the blends are topped with rum, brandy or whisky. Others have additional natural flavours added. If you're asking the question, we must be doing it right.
From the G.L.Pease FAQ, and used by permission.
Q: What is generally meant by "English," "Scottish," and "Balkan" style?
A: The definitions of these terms seem somewhat fluid, apart from the fact that all tobaccos bearing these appellations contain Latakia. To my mind, an English blend has a significant portion of Virginia backing up the Latakia, and orientals serve as a spice. A Scottish blend is similar to an English, with less Latakia, a more dominant Virginia character and, perhaps, little or no oriental leaf. A Balkan, on the other hand, is predominately based on oriental tobaccos and Latakia, and just enough Virginia is used to provide structure and balance.
I don't claim this is right but it's the way I view things.
From the G.L.Pease FAQ, and used by permission.
Aromatics VS. Non-Aromatics
These are the two broadest subdivisions of pipe tobaccos, although often the distinctions are blurred.
[edit] Cased Tobacco?
Q: I keep hearing about "cased" tobacco. What does this mean?
G.L. Pease Answers: There are two things of interest here, namely "casing" and "top flavouring." They are two distinctly different approaches to altering a blend's flavor. Some tobaccos employ both.
Casing requires that the tobacco be sprayed with or soaked in a "sauce" that may contain sugar, molasses, liquorice, alcohols like rum or whiskey, and various flavourings, natural or otherwise, depending on the manufacturer. Once the tobacco "drinks" the sauce, it's conditioned in large cylinders that dry it back to the desired moisture level, generally between 12% (on the dry side) and 22% (very moist). Optimal moisture for smoking depends on the smoker, but it's generally in the 13-16% range. The aromas and flavours imparted by casing will remain in the tobacco pretty tenaciously, and will affect the smoke throughout the bowl.
Top-flavouring is added by spraying the finished blend with scents and flavourings. This is a much lighter application, and doesn't alter the moisture content of the leaf dramatically. Sometimes called "top-notes," this can be quite ephemeral. Because of the volatile nature of many of the commonly used components, a tobacco left to "air out" may lose a lot of the perfume that's applied this way.
Depending on the casing used, tobaccos can become very sticky. Some producers use humectants to maintain a specific moisture level in the final product. You'll hear people talk about PG, or propylene glycol, the most commonly used humectant these days. It's generally spoken of in rather disparaging terms, thought it's not the PG that deserves the condemnation, but the blending houses who use it with reckless abandon. If the tobacco won't dry out, PG is likely the culprit. In small quantities, it does its job well. In large quantities, it produces a sticky, wet smoking, pipe clogging weed that should never see the inside of a pipe.
Not all flavoured tobaccos are cased, and casing is not always a bad thing, but the term is used incorrectly more often than not, so a lot of confusion has been created.
[edit] Myths About Casing
I only smoke uncased tobaccos.
G.L. Pease Answers: In fact, very few tobaccos on the market today are not cased to some extent. Casing is the process of adding sugars and flavouring agents before the leaf is further processed. The raw leaf is soaked or sprayed with a heavy solution of sugars and flavourings like liquorice, vanilla, molasses, tonquin, and so on. The amount of sauce absorbed by the leaf depends on the method of application, the structure of the leaf, and the length of time the leaf is in contact with the sauce before further processing. The leaf is then processed as usual. It can be conditioned and cut, or pressed and held to allow further fermentation. It can be heated, steamed, toasted, or just allowed to “bulk” in the atmosphere.
Raw tobacco, especially burley, usually doesn't taste very good, and can have poor smoking characteristics. Very few smokers have ever experienced tobaccos that do not have SOME sort of casing applied. It's not the casing that turns smokers of “pure” tobacco off; it's the excessive use of flavourings. When used delicately, they can enhance the flavour of the tobacco itself. When used heavily, as in most American style aromatic tobaccos, they can overpower the underlying tobacco flavours.
Q: So, are your tobaccos cased?
A: Some of the leaf we use is cased by the primary processor according to our specifications. In some cases, we do additional casing before blending. So, the answer is yes. It's an important and necessary tool and sometimes a first-step in providing the best possible smoking experience, and that's what it's all about, right?
Q: I don't smoke flavoured tobaccos...
A: Again, almost all tobaccos sold are flavoured. Again, raw tobacco is not always the most pleasant thing to smoke, so it might need a little help. Flavourings can be applied with the casing, or after processing, in which case they are known as top-dressings. The difference is subtle, but important. Top dressings provide specific aromas in the tin, but tend to dissipate or flame off when the tobacco is smoked, or even just allowed to air out. The flavourings in the casing is deeper in the leaf, fully absorbed, and is therefore less ephemeral. As with so many things, the dose makes the poison. Just as a little salt can enhance a dish without making it salty, the right amount of flavouring can enhance the taste of the tobacco without overpowering it.
Q: So, you do use flavourings?
A: Of course. In addition to subtle flavouring agents in the casing sauces, we do, in some cases, add a top dressing as well. We use natural products. Some of the blends are topped with rum, brandy or whisky. Others have additional natural flavours added. If you're asking the question, we must be doing it right.
From the G.L.Pease FAQ, and used by permission.
Q: What is generally meant by "English," "Scottish," and "Balkan" style?
A: The definitions of these terms seem somewhat fluid, apart from the fact that all tobaccos bearing these appellations contain Latakia. To my mind, an English blend has a significant portion of Virginia backing up the Latakia, and orientals serve as a spice. A Scottish blend is similar to an English, with less Latakia, a more dominant Virginia character and, perhaps, little or no oriental leaf. A Balkan, on the other hand, is predominately based on oriental tobaccos and Latakia, and just enough Virginia is used to provide structure and balance.
I don't claim this is right but it's the way I view things.
From the G.L.Pease FAQ, and used by permission.
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