Cavendish is more a method of cutting tobacco leaves than a type of it. The cut and the processing are being used to bring out the perfect, natural sweet taste in the tobacco. Cavendish can be made out of any tobacco kind but is almost all the time a blend of Kentucky, Virginia, and Burley and is quite often used for cigars and pipe tobacco.
The interesting process starts by pressing the leaves of tobacco into a cake about an inch thick. Heat from steam or fire is applied, and the tobacco is let to ferment. This is made so that in the end the tobacco to be mild and fine. In the end the cake is sliced. These little slices must be broken apart, between palms in circular moves, before the tobacco can be evenly packed into a pipe. Flavoring is very often added before the leaves are being pressed.
There are a few colors: the well-known Black Cavendish, numerous blends, and a big variety of flavors. Modern blends have ingredients and flavor like: chocolate, cherry, strawberry, , walnut, rum, vanilla, coconut and bourbon.
Cavendish tobacco has origins in the end of 16th century, when Sir Thomas Cavendish, in 1585 commanded a ship in Sir Richard Grenville’s expedition to Virginia, and had discovered that by dipping tobacco leaves in sugar it made a milder smoke.