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Duplicating a Blend
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<blockquote data-quote="Carlos" data-source="post: 294" data-attributes="member: 7"><p>I was going to call C&D with this question, but maybe Greg will weigh in with some words of wisdom.</p><p></p><p>What if I want to try to have a blender duplicate Dunhill's Marc's Mixture? I have most of a tin. I know the basic ingredients, but not the specifics or amounts. Orientals, but not which. It's not being made anymore, so all I want to do is get close. I don't have an interest in making tons of money of a clone (fat chance), so it can be called anything. Old Burnpile, Dung Beetle, Skunk Hollow Blend or something.</p><p></p><p>I would guess I would need to get part of this tin into someones hands to analyze it. I suppose that duplicating a process which contributes to the taste is going to be near impossible. I think some of the Dunhill's used a toasted Virginia, East Carolina or Georgian.</p><p></p><p>Could be it's already similar to several out there and a minor tweak is all it needs.</p></blockquote><p></p>
[QUOTE="Carlos, post: 294, member: 7"] I was going to call C&D with this question, but maybe Greg will weigh in with some words of wisdom. What if I want to try to have a blender duplicate Dunhill's Marc's Mixture? I have most of a tin. I know the basic ingredients, but not the specifics or amounts. Orientals, but not which. It's not being made anymore, so all I want to do is get close. I don't have an interest in making tons of money of a clone (fat chance), so it can be called anything. Old Burnpile, Dung Beetle, Skunk Hollow Blend or something. I would guess I would need to get part of this tin into someones hands to analyze it. I suppose that duplicating a process which contributes to the taste is going to be near impossible. I think some of the Dunhill's used a toasted Virginia, East Carolina or Georgian. Could be it's already similar to several out there and a minor tweak is all it needs. [/QUOTE]
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