I’ve still got nearly all of my 2023 crop of Virginia and Samsun Oriental tobacco. I’ve tried it at various times and generally found it to be rather harsh and one-dimensional. Even the Cavendish I cooked over a year ago wasn’t very good at all the last time I tried some.
A few days ago, I tried a bit of some that I’d pressed back in December of ’23. I had cased the ear with water and a bit of molasses, stacked the leaves, wrapped the stack in parchment paper, and pressed it between two pieces of particle board in a shop vise for a couple of weeks. I tightened the vise every couple of days during that time to keep the pressure up. When it was done I sliced the resulting block of tobacco, and it was… horrible. I stuck it in a jar and have tried it every few months since then, and it’s slowly improving. The bowl I sampled a few days ago was actually not bad, though I couldn’t quite put my finger on what I didn’t like. Then it occurred to me… I was expecting a pure Virginia flake tobacco. This wasn’t. I had included some Samsun leaf in the stack, so what I made was almost a cigarette blend. That’s why I wasn’t wild about the taste.
I think I’m going to order two things from Whole Leaf Tobacco that I either cannot produce myself, or simply don’t want to. The one I can’t reproduce is Latakia. Once produced in Syria and now almost exclusively in Cyprus, Latakia is made by hanging Turkish tobacco leaves in a shed and burning aromatic wood and leaves in a pit in the floor of the shed. They’ll use myrtle, pine, mastic, maybe juniper. Who knows? They burn whatever is available locally – none of which is available here, not that I could keep a smoky fire going for months at a time. So I’ll but the Latakia.
The other is Perique. Used as a “condimental” tobacco both for flavor and to Ph-adjust the Virginia, Perique is both the name of a strain of tobacco, and the process that is commonly used to prepare it. This involved compressing the leaf in an oxygen-deprived environment, which allows a specific bacteria to breed and do its work fermenting the leaf. During the months-long process the leaf needs to be periodically removed, tossed, and re-compressed. Even if you do it right, I understand it to be a tedious, stinky process. I may try my hand at it later on, but for now I think I’ll buy mine.
The pressed flake I have will probably be pretty good with the addition of some Latakia and maybe a pinch or two of Perique. I’ve got some Cavendish that’s still sitting in a jar contemplating its sins, and as soon as this cold clears up I’m going to try a little of that and see if it’s learned its lesson yet.