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Aging Effects on Perique
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<blockquote data-quote="MisterE" data-source="post: 455801" data-attributes="member: 820"><p>It's tough to tell because Perique is such a chameleon. In some blends it's fermented fruity, yet with others it's spicy and peppery. I think it has to do with what other components are in the blend. Grassy, lemony Va seems to bring out the peppery Perique. The sweeter, mellower red VA and dark fired burley seem to make it stewd plummy. Age just seems to meld the flavor more. The individual components aren't so pronounced. That's just my take on it.</p><p></p><p>Two popular Stokkebye blends are a good illustration. Navy Flake is spicy, whereas Bullseye is sweet and fermented fruity. I'm not positive, but I'd bet it's the same Perique used in both.</p></blockquote><p></p>
[QUOTE="MisterE, post: 455801, member: 820"] It's tough to tell because Perique is such a chameleon. In some blends it's fermented fruity, yet with others it's spicy and peppery. I think it has to do with what other components are in the blend. Grassy, lemony Va seems to bring out the peppery Perique. The sweeter, mellower red VA and dark fired burley seem to make it stewd plummy. Age just seems to meld the flavor more. The individual components aren't so pronounced. That's just my take on it. Two popular Stokkebye blends are a good illustration. Navy Flake is spicy, whereas Bullseye is sweet and fermented fruity. I'm not positive, but I'd bet it's the same Perique used in both. [/QUOTE]
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