- Burley tobacco: provides a balanced, mellow and nutty experience. Cultivated on the foothills of Italian volcano Vesuvius, the tobacco is sun-ripened, shade-cured and bursting with a savory flavor.
- Sweet Virginia tobacco: A naturally sweet taste and the pleasantly sweet aroma of caramelized sugar. The tobacco leaves are large, ranging in color from lemon yellow to orange or even mahogany, depending on the stalk position.
- Kentucky tobacco: has an earthy and nutty taste, a flavor that’s enhanced with fire-curing to release the tobacco plant’s natural resins. Kentucky is an American tobacco cultivar, with Italian Kentucky grown in Tuscany.
- Menthol tobacco: is fresh, crisp, mellow and ultra-smooth, especially when natural menthol flavoring is used. High-quality menthol start with sun-cured Oriental tobacco, which is then overlaid with a cool menthol extract derived from genuine peppermint leaves.
- Latakia tobacco: A rare blend with a remarkable flavor, Syrian Latakia tobacco is first sun-cured and then smoke-cured using aromatic herbs and fragrant woodsy plants in controlled fires. The result is a peppery, smoky taste that’s as robust as it is delicious.
- Isfahani tobacco: Sweet honey-like, sense of resins and ethereal oils and Ajami Tombac grown in Isfahan, Iran.
- Cuban Cigar tobacco: High-quality cigar tobacco delivers flavor notes that range from slightly sweet to mildly spicy, all harmonized with rich and subtle smoky undertones. It grows best in a moist, tropical climate.
- Cavendish tobacco: Is a type of tobacco resulting from a specific process, usually using Virginia tobacco. Dark, ripe Virginia tobacco leaves are steam-treated and oak-barrel cured, producing a tobacco with a brilliant intensity and rich taste.
- The Cigarette Blend: Is NOT for everyone. While most Black Note real tobacco blends are known for their smooth and refined flavor, our Cigarette Blend is certainly not. This American blend contains a mix of Virginia, burley and Turkish leaf tobacco that’s been fermented and aged in oak barrels. The result is a bold, smoky, bitter flavor that some have likened to smoked trout.