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catsup aplenty but where's the beef?
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<blockquote data-quote="jj1015" data-source="post: 275247" data-attributes="member: 207"><p>I'm fairly sure that McClelland's signature flavor is the result of the tobacco aging/fermenting. More specifically, it's certain types of American-grown VA's aging and fermenting without the same types of steaming/casing/processing that other blenders traditionally use.</p><p></p><p>I've actually gotten ahold of some raw red Virginias before (NOT from McClelland, but from C&D of all places) that developed the ketchup stench/flavor after a couple of years in storage. I've also had Virginia-based cigarettes that had a similar flavor. Also, GL Pease has written about this issue before and talked about how he is convinced the "ketchup" is the simple result of aging/fermentation and talked about how he has previously gotten the "ketchup" thing from aging VAs on his own.</p><p></p><p>Aside from the processing issues (keep in mind that all the virginias we get from SG, GH, Rattrays, etc. are cased/steamed/etc), there is the question of where the VAs come from. Very few of the VAs used in European-made tobacco blends are from the United States. They are grown instead in Africa or South America, while all of McClellands are sourced from U.S. farmers. The climate makes a huge difference -- it's why we can't grow perique outside of a small stretch of land in Louisiana and why orientals grown in the U.S. taste like burley.</p></blockquote><p></p>
[QUOTE="jj1015, post: 275247, member: 207"] I'm fairly sure that McClelland's signature flavor is the result of the tobacco aging/fermenting. More specifically, it's certain types of American-grown VA's aging and fermenting without the same types of steaming/casing/processing that other blenders traditionally use. I've actually gotten ahold of some raw red Virginias before (NOT from McClelland, but from C&D of all places) that developed the ketchup stench/flavor after a couple of years in storage. I've also had Virginia-based cigarettes that had a similar flavor. Also, GL Pease has written about this issue before and talked about how he is convinced the "ketchup" is the simple result of aging/fermentation and talked about how he has previously gotten the "ketchup" thing from aging VAs on his own. Aside from the processing issues (keep in mind that all the virginias we get from SG, GH, Rattrays, etc. are cased/steamed/etc), there is the question of where the VAs come from. Very few of the VAs used in European-made tobacco blends are from the United States. They are grown instead in Africa or South America, while all of McClellands are sourced from U.S. farmers. The climate makes a huge difference -- it's why we can't grow perique outside of a small stretch of land in Louisiana and why orientals grown in the U.S. taste like burley. [/QUOTE]
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catsup aplenty but where's the beef?
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