Pipe Tobacco: Cavendish
There is no denying how pipe tobacco, unlike cigars, has on its side the advantage of being able to experiment among an incredible number of blends. Then again, the amount of "ingredients" and ways of blending is just as wide.
One very particular blend, often misunderstood by smokers, is Cavendish pipe tobacco, a full-bodied blend that all enthusiasts should be familiar with.
But how does Cavendish come about?
In this case, as in others, there is a legend about it.
It tells of a certain Captain Cavendish, a pipe smoker and a man of the sea, who transported rum from Jamaica and tobacco from Virginia to England.
It seems that during one of his crossings, due to a series of circumstances, he had to contain a large consignment of tobacco in his vessel, more specifically in barrels that had contained rum.
Clearly, the crossings took some time and the barrels were tightly sealed. All this led to a remarkable transformation of the tobacco, which underwent fermentation until it arrived in England, smelling not a little like rum.
This smell did not displease and neither did the taste, revealing a full-bodied flavor, but delicate at the same time.
From this point on, tobacco began to ferment for a long time in environments saturated with rum vapors: Cavendish was born.
Another version of the story tells of a lord named William Cavendish, Duke of Newcastle, who around 1660 experimented with tobacco leaves by soaking them in syrup, honey and other ingredients.
The characteristics of Cavendish pipe tobacco
Cavendish, unlike Burley or Virginia, is not a tobacco that grows somewhere in the world and is called "Cavendish," but is an actual blend.
Therefore, it can be used either as a flavor or as a base for a blend to be smoked.
It is found everywhere and is used by everyone, only everyone does it in their own way, although it is always called the same.
Moreover, the name "Cavendish" lends itself not only to describing a type of blend, but also a type of cut (which, by the way, is not always the same) and, now more than ever, a cut tobacco.
It originated as a proper noun, but today it is also used as an adjective (Cavendished tobacco).
Almost any tobacco can be used to create Cavendish, but Burley and Virginia are the typical components, although in Europe a small addition of Oriental tobaccos or, in some cases, even Latakia or Perique is also common to add some spicy flavor to the blend.
The real common element in these tobaccos is the so-called "Cavendish process", in which the components are subjected to pressure and heat to extract the sugars contained within.
This is referred to as "unsweetened Cavendish," but there is a "sweetened" variant, with sweetness added through soaking in the desired flavor, which can be maple syrup or honey, for example.
Through intense pressing, the flavors are better absorbed by the tobacco, with the aroma of the final product more pronounced the longer the tobaccos are pressed.
Results can vary significantly depending on the amount of vapor, heat and pressure used.
Although each manufacturer follows the process in its own way, Samuel Gawith emphasized the importance that heat and pressure should not blacken the leaf.
He also highlighted how the Cavendish process does not add much in terms of flavor, but rather absorbs the flavors of the other tobaccos in the blend.
Thus, the natural tobacco itself loses many of its flavors, making it suitable for taking in flavors from other tobaccos or external flavorings.
Earlier in the paragraph we also mentioned a "Cavendish cut," which in England consists of somewhere between ribbon/long and fine, although it can vary by manufacturer. It is generally the result of crumbling more or less wide slices cut from the buns.
How Cavendish tobaccos affect smoking
Cavendish pipe tobacco is known for its inherent smoothness and sweetness, characteristics that make it particularly popular with smokers, especially those who prefer a more aromatic and less intense smoke.
The sweetness of Cavendish manifests itself through a wide range of flavor profiles, such as vanilla, fruit and caramel, even reaching more robust and earthy undertones. Clearly, this depends on the base tobacco used and the flavorings added during the process.
Pipe tobacco: Black Cavendish
There is a variant of Cavendish, now more popular than in the past, called Black Cavendish, whose process differs depending on where it is made.
Essentially, it follows the same steps described before, but with the difference there is a greater simultaneous use of steam and pression, which darken it.
Already in the beginning, however, it opts for darker and heavier leaf grades, which results in a sweeter taste, influenced by the flavorings used.
As for the blend itself, it is the same as Cavendish, but with the addition of Kentucky.
It is great when added in small doses to impart smoothness on the palate, but also to achieve a thicker smoke whose flavors are more uniform on the palate.
Interesting how English Mixtures containing Black Cavendish are also referred to as "New English Mixtures".
What are the best Cavendish pipe tobaccos
Let's look together at some of the best pipe tobaccos with Cavendish (when tobaccos are underlined, it means they are prevalent):
- Amphora Full Aroma (Virginia, Burley, Orientals);
- Amphora Black Cavendish (Virginia, Burley, Orientals, Kentucky), a blend with full flavor and body;
- Erinmore Mixture (union of 3 blends of Burley and Virginia), orange, pineapple and lemon flavored blend;
- Old London by Robert McConell (Virginia, Orientals, Perique);
- Robert McConell's Sovereign (Black Cavendish, Virginia, Orientals, Latakia);
- Rattray's Dark Fragrant (Virginia, Black Cavendish, Perique);
- Rattray's Black Mallory (Virginia, Latakia, Orientals, Black Cavendish).
