Notes: Originally manufactured by Seita. Then the manufacturing licence was granted to Imperial Tobacco during the last half of 2000 until 2016, when Mac Baren purchased the rights and started manufacturing it.
I got Scaferlati Bleu – alongwith the more famous Gris – during a trip in Marseille, some years ago.
It comes in a small paper cube. The weed is now bone dry, and was not moist at the time… it's a blend of dark tobaccos in the French tradition, the same of the famous Gitanes or Gauloises, “peut-etre” the same blend of those good cigarettes of old. Kentucky, Paraguay, Java ? Weeds like that, and a touch of Virginia.
Due to the cut, a short and very fine ribbon, it goes well with bowls the medium at least. Tobacco must be firmly pressed. Of course it lights by one match only, and burns until the bottom with no relight.
Nutty, toasty, leathery are the words to describe this one. Not sweet, nor bitter. Medium-to-strong. The smoke is smoother than I could expect, and the pipe is just tiepid. Does not scorch or bite. I'm frankly unable to trace any flavouring, this smells & smokes just like tobacco. So, I think that the % of agents are conservants. An easy and rustic smoke, the estimators of Kentucky based blends (like myself) will appreciate.
This one is labeled Supérieur. The difference with the normal red label is the leaves are hand stripped so that there are no ribs left. It is also bonded with a little Orientals "from the colonies" and some virginias. All in all, this is a more refined version of the red (which is often nicknamed "gris" but that's another story).
The overall taste is of this characteristic toasted burley. A french tradition, similar to what you see in Belgium with Semois. There is a slightly smokey character, but really, it's just toasted. You'll get a lot of nut, wood, dark forest undergrowth. It'll quite light on the tongue but packs quite a bit of nicotine. It is meant as an all day smoke and definitely can be that. It needs some getting used to though!
It is sold quite dry and should be smoked as is. It is paramount to dip it slowly or it will get bitter and taste of tar.
People don't complain of the room note.
On a side note, I don't think this should be referenced as a Mac Baren product. Sure, they bought the rights for it and make it but the brand is still Caporal.
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