McClelland Royal Cajun Special
(2.96)
Two dark stoved Virginias and one wide cut lemon Virginia expertly blended with Cajun Black. This blend is one of a kind, ethereally smoky, deeply rich and incredibly complex. Virginia's natural sweetness cooled by Cajun Black's fire-curing and perique style processing.
Notes: Cajun Black is the first new pipe tabacco component in more than forty years. Cajun Black derives from Virginia seed brought to southern Kentucky long ago to grow in that fertile, heavy soil where it was crossbred to create dark fire-cured tobacco. It is stalk-cut and hung over slow-burning hardwood slabs in a three to five step smoking process until it turns a deep chocolate color and achieves its distinctive smoky flavor.
Details
| Brand | McClelland |
| Series | Royal Cajun Series |
| Blended By | McClelland Tobacco Company |
| Manufactured By | McClelland Tobacco Company |
| Blend Type | Straight Virginia |
| Contents | Virginia |
| Flavoring | |
| Cut | Coarse Cut |
| Packaging | 50 grams tin |
| Country | United States |
| Production | No longer in production |
Profile
Strength
Mild to Medium
Extremely Mild -> Overwhelming
Flavoring
None Detected
None Detected -> Extra Strong
Room Note
Pleasant
Unnoticeable -> Overwhelming
Taste
Mild to Medium
Extremely Mild (Flat) -> Overwhelming
Average Rating
|
2.96 / 4
|
Reviews
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Displaying 1 - 1 of 1 Reviews
| Reviewed By | Date | Rating | Strength | Flavoring | Taste | Room Note |
|---|---|---|---|---|---|---|
| Aug 04, 2009 | Mild to Medium | Mild | Medium | Tolerable |
There's something not right about this blend.
It has that wonderful cajun black flavor -- that unique dark, sweet subtlety -- but it's not as smooth and creamy as the other Royal Cajuns. I taste something in this blend that tastes off to me, like capers in a chocolate mousse, or tomato juice in a fine port. I see why some claim to taste something citrusy in this one, but I'm reminded more of solvent. Indeed this one takes my breathe away -- and not in a good way: unlike any other blend I know, this one dries out my throat and lungs.
This blend does not work for me. Cajun Black is a new process, so perhaps McClelland is experimenting with its possibilities. According to my tastebuds this experiment failed.
I again applaud McClelland for their Royal Cajuns, but I'm very glad I didn't try this one first because I doubt I would have tried the others, and that would have been most unfortunate since RCE and RCD -- especially RCD! my #1 'baccy -- are extraordinary. Though I generally love McClelland's blends, I cannot in good conscience give this blend more than one star.
Others obviously enjoy it, and I can understand why, and even agree with many of their conclusions; but, ultimately, I don't like sage in my flan.
UPDATE 10/28/10: My opinion of this blend hasn't changed over the course of the year.
However, I discovered that this blend works beautifully as a condiment for high-key blends that would benefit from a helping of something darker. For instance, I do a 50-50 mix of this with Ashton's Winding Road and it works beautifully.
Now I find myself ordering more tins of this one star blend just to have around as a great condiment for other blends. Go figure.
It has that wonderful cajun black flavor -- that unique dark, sweet subtlety -- but it's not as smooth and creamy as the other Royal Cajuns. I taste something in this blend that tastes off to me, like capers in a chocolate mousse, or tomato juice in a fine port. I see why some claim to taste something citrusy in this one, but I'm reminded more of solvent. Indeed this one takes my breathe away -- and not in a good way: unlike any other blend I know, this one dries out my throat and lungs.
This blend does not work for me. Cajun Black is a new process, so perhaps McClelland is experimenting with its possibilities. According to my tastebuds this experiment failed.
I again applaud McClelland for their Royal Cajuns, but I'm very glad I didn't try this one first because I doubt I would have tried the others, and that would have been most unfortunate since RCE and RCD -- especially RCD! my #1 'baccy -- are extraordinary. Though I generally love McClelland's blends, I cannot in good conscience give this blend more than one star.
Others obviously enjoy it, and I can understand why, and even agree with many of their conclusions; but, ultimately, I don't like sage in my flan.
UPDATE 10/28/10: My opinion of this blend hasn't changed over the course of the year.
However, I discovered that this blend works beautifully as a condiment for high-key blends that would benefit from a helping of something darker. For instance, I do a 50-50 mix of this with Ashton's Winding Road and it works beautifully.
Now I find myself ordering more tins of this one star blend just to have around as a great condiment for other blends. Go figure.
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