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The pack house provides insight into a working space of a farm and is where tobacco would have been graded after curing in preparation for sale at auction

The low volume of Perique combined with the flue cured Virginia produces hay/grass-like flavours, with a slightly peppery and pungent twang

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While flavors can vary widely, there are some baseline categories that appear frequently: Spicy Black pepper, red pepper, cinnamon Sweet Caramel, molasses, dried fruit Creamy Butter, vanilla, cashew Robust Espresso, cocoa, dark chocolate Woody Cedar, oak, sandalwood Earthy Soil, leather, mushroom Funky Barnyard, fermented notes (often prized in aged cigars) Flavors also evolve throughout the smoke

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A mixture of flue cured, or bright Virginias, create a light and sweet tobacco, often with a hay or grassy flavour