scottyfwil Posted May 21, 2016 Share Posted May 21, 2016 Just how does a blender execute on something like this? If he's going for 'stone fruit' how does he find that? Is it known to exist in the seco or the ligero or the volado? Or is it low nitrogen soil or a preponderance of some other mineral that is known to produce tutti-frutti flavors in tobacco? PapaDisco has a great question here. I am interested to know how they accomplish it,, as well. Anyone know the answer? Link to comment Share on other sites More sharing options...
smokeyjoe01 Posted May 21, 2016 Share Posted May 21, 2016 I choose 2 Link to comment Share on other sites More sharing options...
dizedean Posted May 21, 2016 Share Posted May 21, 2016 Blend 2 All day long Link to comment Share on other sites More sharing options...
over29 Posted May 22, 2016 Share Posted May 22, 2016 Blend #1 Link to comment Share on other sites More sharing options...
hoyo74 Posted May 22, 2016 Share Posted May 22, 2016 Blend 2 Sent from my SM-G900F using Tapatalk Link to comment Share on other sites More sharing options...
Colt45 Posted May 22, 2016 Share Posted May 22, 2016 PapaDisco has a great question here. I am interested to know how they accomplish it,, as well. Anyone know the answer? I don't believe they blend for flavors the way we describe them. That is, they are not (and most likely could not) blending to emulate dried fruit, molasses, condensed milk cream, leather, etc. I think they blend more towards things like strength, body, aroma, etc. 1 Link to comment Share on other sites More sharing options...
Fugu Posted May 23, 2016 Share Posted May 23, 2016 Deja vu Link to comment Share on other sites More sharing options...
LGC Posted May 23, 2016 Share Posted May 23, 2016 I believe the blenders aim for more general flavor profiles and body. Terms like marshmallow, peanut brittle, key lime, lemongrass, creme brûlée, cherries jubilee, apple tart, and lemon curd are not part of their vocabulary... ... or maybe the leaves get sprayed with fruit juice and herb extracts before going to the rolling table ... 2 Link to comment Share on other sites More sharing options...
seattledude Posted May 23, 2016 Share Posted May 23, 2016 Blend #1 Link to comment Share on other sites More sharing options...
PigFish Posted May 23, 2016 Share Posted May 23, 2016 I believe the blenders aim for more general flavor profiles and body. Terms like marshmallow, peanut brittle, key lime, lemongrass, creme brûlée, cherries jubilee, apple tart, and lemon curd are not part of their vocabulary... ... or maybe the leaves get sprayed with fruit juice and herb extracts before going to the rolling table ... ... Brandon, damn it, you just ruined the entire 'rainbow' flag image of the Cuban cigar for me!!! -LOL -Piggy 1 Link to comment Share on other sites More sharing options...
luv2fly Posted May 23, 2016 Share Posted May 23, 2016 I will go with #2. Fuller is better for me. 1 Link to comment Share on other sites More sharing options...
Nrengle Posted May 24, 2016 Share Posted May 24, 2016 Both interest me. Link to comment Share on other sites More sharing options...
.png.e2a46b57b5880109ddf171d1b6f9daea.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now