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McClelland Royal Cajun Series
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<blockquote data-quote="Dutch" data-source="post: 421302" data-attributes="member: 1387"><p>Any of the brothers or sisters tried this series from McClelland? I noticed that it has been around almost 10 years now, but after a search, I couldn't find any discussion concerning it here on BoB.</p><p></p><p>I was expecting a Perique laced blend, but was intrigued to find that the "Cajun" reference was to Cajun Black which is a derivative of Virginia. Grown in Kentucky, stalk cut and hung over slow smoking hardwood slabs using a 5 step process, that encompasses 2 or 3 weeks. Then it is Perique style pressed and fermented in oak barrels.</p><p></p><p>So have any of the three in this series found a place in your regular rotation? I am intrigued by the descriptions of these three blends, especially considering that McClelland has more space in my cellar than most of the other companies put together.</p></blockquote><p></p>
[QUOTE="Dutch, post: 421302, member: 1387"] Any of the brothers or sisters tried this series from McClelland? I noticed that it has been around almost 10 years now, but after a search, I couldn't find any discussion concerning it here on BoB. I was expecting a Perique laced blend, but was intrigued to find that the "Cajun" reference was to Cajun Black which is a derivative of Virginia. Grown in Kentucky, stalk cut and hung over slow smoking hardwood slabs using a 5 step process, that encompasses 2 or 3 weeks. Then it is Perique style pressed and fermented in oak barrels. So have any of the three in this series found a place in your regular rotation? I am intrigued by the descriptions of these three blends, especially considering that McClelland has more space in my cellar than most of the other companies put together. [/QUOTE]
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McClelland Royal Cajun Series
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