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Made by pressing tobacco leaves into a cake about an inch thick. Heat from steam is then applied and the tobacco is allowed to ferment which results in a sweet and mild tobacco. Generally Cavendish tobacco is flavoured but this is pure with no added flavourings. Generally used as a blending tobacco which is great for bringing down the strength of a tobacco which you find too strong.

BrandSamuel Gawith
Blended BySamuel Gawith
Blend TypeCavendish Based
ContentsBlack Cavendish
CutCoarse Cut
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None Detected, Mild to Medium
Mild to Medium, Medium to Full
Room Note
Unnoticeable, Tolerable to Strong
2 reviews
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tomspeed Reviewed By DateRating StrengthFlavoringTasteRoom Note
tomspeed (23)
Medium Mild to Medium Mild to Medium Tolerable to Strong

This tobacco is not made to use pure, its should be mix with other tobacco. its good burning but every minute should be light again cos the flame really fast died. not tasty and not recommended if you want use it pure, i mix it with chocolate flake and result was nice :)

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Wibblefishofdoom Reviewed By DateRating StrengthFlavoringTasteRoom Note
Wibblefishofdoom (114)
Medium None Detected Medium to Full Unnoticeable

I got this along with a wad of other pure tobaccos with the idea of trying them neat and, maybe if it wasn't up to much, doing a bit of blending. Turns out "wasn't up to much" would have been a complement.

The packet aroma is that of boot polish. Actually the whole thing tastes of boot polish. Absolutely rank this stuff is. I didn't bother to note the packing, lighting and tonguebite due to the strength of the shoe shine. I did take to blending this with Turkish and Latakia, and it still manages to make everything taste of boot polish. Yes, that's right, even Latakia, and a good wadge of it too. It even managed to ghost one of my corncob pipes, how on God's holy earth did it manage that? I hate to think what would have happened if I'd smoked it an a briar.

Black Cavendish is described as mild and sweet, not just this SG stuff but all the stuff I come across. While normal Cavendish, stuff which, I assume, must be less fermented than this, may well be that (and seems to be given my experience with it, though I can't find it neat anywhere), this stuff is about as mild and sweet as getting whacked in the face with a marmite cricket bat.

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