Whisky, Brandy, Tobacco

BRANDS

Other Whisky Brands
Bagpiper - India
Royal Stag - India
Blenders Pride - India
DYC - Spain
Fryske Hynder - Netherlands
Mackmyra - Sweden
Manx spirit - Isle of Man
Millstone - Netherlands
Royal Challenge - India
Ankara Viskisi - Turkey
Black Ram Whiskey - Bulgaria
Kavalan - Taiwan
Seropian - Syria

BRANDS

French Whisky Brands




Armorik - Brittany, France
Eddu - Breton, France
Glann ar Mor - Breton, France
Guillon - Champagne-Ardenne, France
Kaerilis - Breton, France
P&M - Corsica, France
Hedgehog - Bourbonnais, France

BRANDS

Welsh Whisky Brands




Penderyn DistillerY

BRANDS

Thai whiskey




Mekhong whiskey
Hong Thong whiskey
Sang Thip
SangSom
Black Cat whiskey

BRANDS

Independent Bottlers of Scotch Whisky




Adelphi
Cadenhead's
Douglas Laing & Co
Duncan Taylor
Gordon & MacPhail
Hart Brothers
Ian Macleod Distillers
James MacArthur
Master of Malt
Murray McDavid
Old Malt Cask
Queen of the Moorlands
Robert Scott
Scottish Malt Whisky Society
Signatory

BRANDS

Blended Scotch




Bailie Nicol Jarvie
Ballantine's
Bell's
Black & White
Black Bottle
Buchanan's
Chivas Regal
Cutty Sark
Dewar's
Dimple
The Famous Grouse
Gran Old Parr
Grand Macnish
Grants
Haig
Hankey Bannister
Johnnie Walker
J&B
Long John
Sandy Mac Old Scotch Whisky
Monkey Shoulder
Morriston Gold
Old Inverness
Old Smuggler
Pinch
Passport Scotch
Royal Salute whisky
Something Special
Queen Anne[disambiguation needed]
Stewart's Cream of the Barley
Teacher's Highland Cream
Tè Bheag
Vat 69
William Lawson's
White Horse
Whyte & Mackay
lotay whisky

BRANDS

Grain Scotch Whisky




North British Grain
Cameron Brig (Cameron Bridge Distillery)

BRANDS

Scotch Whisky Brands




Single Malt Scotch
Aberfeldy
Aberlour
Allt-A-Bhainne
Ardbeg
Ardmore
Arran
Auchentoshan
Auchroisk
Aultmore
Balblair
Balmenach
The Balvenie
Bell's & Sons
Banff
Ben Nevis
BenRiach
Benrinnes
Benromach
Bladnoch
Blair Athol
Bowmore
Brackla
Braeval
Brora
Bruichladdich
Bunnahabhain
Caol Ila
Caperdonich
Cardhu
Clynelish
An Cnoc
Coleburn
Convalmore
Cragganmore
Craigellachie
Dailuaine
Dallas Dhu
The Dalmore
Dalwhinnie
Deanston
Drumguish
Dufftown
Edradour
Fettercairn
Glen Albyn
Glenallachie
Glenburgie
Glencadam
Glen Deveron
Glendronach
Glendullan
Glen Elgin
Glenesk
Glenfarclas
Glenfiddich
Glen Flagler
Glen Garioch
Glenglassaugh
Glengoyne
Glen Grant
Glen Keith
Glenkinchie
The Glenlivet
Glenlochy
Glenlossie
Glen Mhor
Glenmorangie
Glen Moray
Glen Ord
Glenrothes
Glen Scotia
Glen Spey
Glentauchers
Glenturret
Glen Turner (whisky)
Glenugie
Glenury Royal
Highland Park
Imperial
Inchgower
Inverleven
Isle of Jura
Kilchoman
Kinclaith
Knockdhu
Knockando
Ladyburn
Lagavulin
Laphroaig
Ledaig
Linkwood
Littlemill
Loch Lomond
Longmorn
The Macallan
Mannochmore
McClelland
Millburn
Miltonduff
Mortlach
North Port
Oban
Pittyvaich
Port Ellen
Port Charlotte
Old Pulteney
Royal Brackla
Royal Lochnagar
Rosebank
St Magdalene
Scapa
The Singleton
Speyburn
Springbank
Strathisla
Strathmill
Talisker
Tamdhu
Tamnavulin
Teaninich
Tobermory
Tomatin
Tomintoul
Tormore
Tullibardine
William Grant & Sons

BRANDS

New Zealand whisky brands




Milford
Hokonui Whiskey
Wilson
45 South

BRANDS

Japanese whisky brands




Nikka
Yoichi
Miyagikyo
Black Nikka
Taketsuru
Suntory
Yamazaki
Hakushu
Hibiki
Hokuto
Kaku

BRANDS

Single Grain Irish Whiskeys




Greenore

BRANDS

Blended Irish Whiskeys




Avoca (whiskey)
Baileys Irish Whiskey (not currently available)
Ballygeary
Brennans
Bushmills White Bush
Bushmills Black Bush
Bushmills 1608
Cassidy's
Coleraine
Clontarf
Crested Ten
Dunphys
Erin's Isle
Feckin Irish Whiskey
Golden Irish
Grace
Hewitts
Inishowen
Jameson Irish Whiskey
Jameson 1780 (replaced Jameson 12 Year Old)
Jameson Distillery Reserve
Jameson Gold
Kilbeggan
Locke's
Michael Collins Blend
Midleton Very Rare
Millars
Murphy's
Old Kilkenny
O'Briens
O'Neills
Old Dublin
Paddy
Powers Gold Label
Red Breast Blend
Strangford Gold
The Irishman
Tullamore Dew
Wild Geese

BRANDS

Pure Pot Still Irish Whiskeys




Green Spot
Daly's of Tullamore
Dungourney 1964
Dunville's VR
Dunville's Three Crowns
Jameson 15 Year Old Pot Still
Magilligan
Midleton 25 Year Old
Midleton 30 Year Old
Old Comber
Redbreast (whiskey)
Willie Napier 1945

BRANDS

Irish Whiskey Brands




Irish Single Malts




Brogan's Legacy Irish Single Malt
A Drop of the Irish
Bushmills Ten Year Old
Bushmills Sixteen Year Old
Cadenhead's Peated Single Malt
Clonmel Single Malt
Connemara
Erin Go Bragh
Knappogue Castle
Locke's Single Malt
Merrys Single Malt
Michael Collins Single Malt
Preston Millennium Malt
Shanahans
Shannon Grain Single Malt
Slaney Malt
Suir Peated Malt
The Irishman Single Malt
Tyrconnell

BRANDS

German Whisky Brands




Blaue Maus




Grüner Hund Vintage 1991
Blaue Maus Vintage 1993
Krottentaler Vintage 1994
Schwartzer Pirat Vintage 1995
Spinnaker 1997




Gruel




Gruel Single Grain Whisky 5 Year Old
Gruel Single Grain Whisky 7 Year Old
Gruel Single Grain Whisky 9 Year Old




Höhler




Whessky, Irish Style
Whessky, Scottish Style Single Malt
Whessky, Rye Style
Whessky, Bourbon Style
Whessky, Bourbon Style Cask Strength




Rabel




Schwäbischer
Whisky von der Alb




Reiner Mösslein




Fränkisher Whiskey




Slyrs




Slyrs Bavarian Single Malt




Sonnenschein




Sonnenschein 10 Year Old Single Malt




Volker Theurer




Black Horse Original Ammertal Whiskey

BRANDS

Finnish Whisky Brands




Panimoravintola Beer Hunter's
Old Buck
Teerenpeli
Teerenpeli Single Malt

BRANDS

Canadian single malt




Glenora Distillers, Glenville, Nova Scotia (independent)
Glen Breton Rare
Glen Breton Ice 10 Year
Glen Breton Ice 15 Year

BRANDS

Australian whisky brands




Hellyer's Road / Southern Fire Single Malt Whisky, Tasmania

BRANDS

Wheat Whiskey




Bernheim Original - Heaven Hill Distillery, Bardstown, Kentucky
Dry Fly wheat whiskey - Dry Fly Distilling, Spokane, Washington

BRANDS

Rye Whiskey
Heaven Hill Vintage
Hirsch Vintage
Hudson Manhattan
Jim Beam Rye
Michters
Old Overholt
Old Potrero
Pikesville
Red Hook
Rendezvous Rye Whiskey
Rittenhouse
Sazerac
Templeton Rye
Van Winkle Family Reserve Rye
Wild Turkey Rye


Brandy

POMACE BRANDY

Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Most of the pomace brandies are neither aged, nor coloured.

Italian grappa,

French marc,

Portuguese aguardente Bagaceira,

Serbian komovica,

Bulgarian grozdova,

Georgian chacha,

Hungarian törkölypálinka,

Cretan tsikoudia

Cypriot Zivania and

Spanish orujo,

Macedonian komova.

FRUIT BRANDY

# Applejack is an American apple brandy, made from the distillation of hard cider. It is often freeze distilled.

# Buchu brandy is South African and flavoured with extracts from Agathosma species.

# Calvados is an apple brandy from the French region of Lower Normandy. It is double distilled from fermented apples.

# Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland

# Coconut brandy is a brandy made from the sap of coconut flowers.

# Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy).

# German Schnaps is fruit brandy produced in Germany or Austria.

# Kirschwasser is a fruit brandy made from cherries.

# Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka.

# Palinka is a traditional Hungarian fruit brandy. It can only be made of fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, apples or cherries.

# Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears).

# Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.

# Slivovice is a strong fruit brandy made from plums; by law, it must contain at least 52% ABV. It is produced in Serbia, Slovakia, the Czech Republic, and Poland.

# Slivovitz is a fruit brandy made from plums. It is a traditional drink in Bulgaria, Bosnia and Herzegovina, Croatia. Macedonia, Serbia, and Slovenia.

# Šlivka (pronounced: Shlyeewca) is plum fruit brandy made in Macedonia.

# Šljivovica (pronounced: Shlyeewoweetza) is plum fruit brandy made in Serbia.

# Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin

FRUIT BRANDIES

Fruit brandies are distilled from fruits other than grapes. Apples, plums, peaches, cherries, elderberries, raspberries, blackberries, and apricots are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drunk chilled or over ice.

OTHER GRAPE BRANDIES

Armagnac:  Armagnac is made from grapes of the Armagnac region in Southwest of France. It is single-continuous distilled in a copper still and aged in oaken casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.

American Brandy: American grape brandy is almost always from California. Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet.

Brandy de Jerez: Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in southern Spain. It is used in some sherries and is also available as a separate product.    

TYPES OF BRANDY

1. Grape Brandy 

Grape brandy is produced by the distillation of fermented grapes. Grape brandy is best when it is drunk at room temperature from a tulip-shaped glass or a snifter. Often it is slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating it may cause the alcohol vapor to become too strong, so that the aromas are overpowered. 

v     COGNAC: Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands include Hine, Martell, RémyMartin,Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier. The brandy abbreviatios are as follows:

VO: Very Old, 10-15 years 

 VOP:  Very Old Pale, 15-20 years 

 VSO: Very Superior Old, 20 -25 years 

 VSOP: Very Superior Old Pale, 25-40 years 

 XO: Extra Old, 50-70 years 

 Age of Cognac, according to stars:

* * * * * 15-20 years

* * * * 10-15 years

* * * 7-10 years

* * 5-6 years

* 3-4 years 

PRODUCTION PROCESS FO BRANDY

PRODUCTION PROCESS FO BRANDY

# The first step in making fine brandies is to allow the fruit juice (typically grape) to ferment. This usually means placing the juice, or must as it is known in the distilling trade, in a large vat at 68-77°F (20-25°C) and leaving it for five days. During this period, natural yeast present in the distillery environment will ferment the sugar present in the must into alcohol and carbon dioxide. The white wine grapes used for most fine brandy usually ferment to an alcohol content of around 10%.

# Fine brandies are always made in small batches using pot stills. A pot still is simply a large pot, usually made out of copper, with a bulbous top.

# The pot still is heated to the point where the fermented liquid reaches the boiling point of alcohol. The alcohol vapors, which contain a large amount of water vapor, rise in the still into the bulbous top.

# The vapors are funneled from the pot still through a bent pipe to a condenser where the vapors are chilled, condensing the vapors back to a liquid with a much higher alcohol content. The purpose of the bulbous top and bent pipe is to allow undesirable compounds to condense and fall back into the still. Thus, these elements do not end up in the final product.

# Most fine brandy makers double distill their brandy, meaning they concentrate the alcohol twice. It takes about 9 gal (34 1) of wine to make I gal (3.8 1) of brandy. After the first distillation, which takes about eight hours, 3,500 gal (13,249 1) of wine have been converted to about 1,200 gal (4,542 1) of concentrated liquid (not yet brandy) with an alcohol content of 26-32%. The French limit the second distillation (la bonne chauffe) to batches of 660 gal (2,498 1). The product of the second distillation has an alcohol content of around 72%. The higher the alcohol content the more neutral (tasteless) the brandy will be. The lower the alcohol content, the more of the underlying flavors will remain in the brandy, but there is a much greater chance that off flavors will also make their way into the final product.

 # The brandy is not yet ready to drink after the second distillation. It must first be placed in oak casks and allowed to age, an important step in the production process. Most brandy consumed today, even fine brandy, is less than six years old. However, some fine brandies are more than 50 years old. As the brandy ages, it absorbs flavors from the oak while its own structure softens, becoming less astringent. Through evaporation, brandy will lose about 1% of its alcohol per year for the first 50 years or so it is "on oak."

# Fine brandy can be ready for bottling after two years, some after six years, and some not for decades. Some French cognacs are alleged to be from the time of Napoleon. However, these claims are unlikely to be true. A ploy used by the cognac makers is to continually remove 90% of the cognac from an old barrel and then refill it with younger brandy. It does not take many repetitions of this tactic to dilute any trace of the Napoleonic-age brandy.

# Fine brandies are usually blended from many different barrels over a number of vintages. Some cognacs can contain brandy from up to a 100 different barrels. Because most brandies have not spent 50 years in the barrel, which would naturally reduce their alcohol contents to the traditional 40%, the blends are diluted with distilled water until they reach the proper alcohol content. Sugar, to simulate age in young brandies, is added along with a little caramel to obtain a uniform color consistency across the entire production run

BRANDY

Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine")  is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel coloring to imitate the effect of such aging.

Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. 

CONSUMPTION OF TOBACCO

• Beedi are thin, often flavored, south Asian cigarettes made of tobacco wrapped in a tendu leaf, and secured with colored thread at one end.
• Chewing tobacco is one of the oldest ways of consuming tobacco leaves. It is consumed orally, in two forms: through sweetened strands, or in a shredded form. When consuming the long sweetened strands the tobacco is lightly chewed and compacted into a ball. When consuming the shredded tobacco, small amounts are placed at the bottom lip, between the gum and the teeth, where it is gently compacted, thus it can oftentimes be called dipping tobacco. Both methods stimulate the salve glands, which led to the development of the spittoon.
• Cigars are tightly rolled bundle of dried and fermented tobacco which is ignited so that its smoke may be drawn into the smoker's mouth.
• Cigarettes are a product consumed through the inhalation of smoke and manufactured out of cured and finely cut tobacco leaves and reconstituted tobacco, often combined with other additives, then rolled or stuffed into a paper-wrapped cylinder.
• Creamy snuff are tobacco paste, consisting of tobacco, clove oil, glycerin, spearmint, menthol, and camphor, and sold in a toothpaste tube. It is marketed mainly to women in India, and is known by the brand names Ipco (made by Asha Industries), Denobac, Tona, Ganesh. It is locally known as "mishri" in some parts of Maharashtra.
• Dipping tobacco are a form of smokeless tobacco. Dip is occasionally referred to as "chew", and because of this, it is commonly confused with chewing tobacco, which encompasses a wider range of products. A small clump of dip is 'pinched' out of the tin and placed between the lower or upper lip and gums.
• Electronic cigarette is an alternative to tobacco smoking, although no tobacco is consumed. It is a battery-powered device that provides inhaled doses of nicotine by delivering a vaporized propylene glycol/nicotine solution.
• Gutka are a preparation of crushed betel nut, tobacco, and sweet or savory flavorings. It is manufactured in India and exported to a few other countries. A mild stimulant, it is sold across India in small, individual-size packets.
• Hookah are a single or multi-stemmed (often glass-based) water pipe for smoking. Originally from India, the hookah has gained immense popularity, especially in the middle east. A hookah operates by water filtration and indirect heat. It can be used for smoking herbal fruits, tobacco, or cannabis.
• Kreteks are cigarettes made with a complex blend of tobacco, cloves and a flavoring "sauce". It was first introduced in the 1880s in Kudus, Java, to deliver the medicinal eugenol of cloves to the lungs.
• Roll-Your-Own, often called rollies or roll ups, are very popular particularly in European countries. These are prepared from loose tobacco, cigarette papers and filters all bought separately. They are usually much cheaper to make.
• Pipe smoking typically consists of a small chamber (the bowl) for the combustion of the tobacco to be smoked and a thin stem (shank) that ends in a mouthpiece (the bit). Shredded pieces of tobacco are placed into the chamber and ignited.
• Snuff are a generic term for fine-ground smokeless tobacco products. Originally the term referred only to dry snuff, a fine tan dust popular mainly in the eighteenth century. Snuff powder originated in the UK town of Great Harwood and was famously ground in the town's monument prior to local distribution and transport further up north to Scotland. There are two major varieties which include European (dry) and American (moist); although American snuff is often referred to as dipping tobacco.
• Snus is steam-cured moist powder tobacco product that is not fermented and does not induce salivation. It is consumed by placing it in the mouth against the gums for an extended period of time. It is a form of snuff that is used in a manner similar to American dipping tobacco, but does not require regular spitting.
• Topical tobacco paste are sometimes recommended as a treatment for wasp, hornet, fire ant, scorpion, and bee stings. An amount equivalent to the contents of a cigarette is mashed in a cup with about a 0.5 to 1 teaspoon of water to make a paste that is then applied to the affected area.
• Tobacco water are traditional organic insecticide used in domestic gardening. Tobacco dust can be used similarly. It is produced by boiling strong tobacco in water, or by steeping the tobacco in water for a longer period. When cooled the mixture can be applied as a spray, or 'painted' on to the leaves of garden plants, where it will prove deadly to insects.

CURING OF TOBACCO

Curing and subsequent aging allows for the slow oxidation and degradation of carotenoids in tobacco leaf. This produces certain compounds in the tobacco leaves very similar and give a sweet hay, tea, rose oil, or fruity aromatic flavor that contribute to the "smoothness" of the smoke. Starch is converted to sugar which glycates protein and is oxidized into advanced glycation endproducts (AGEs), a caramelization process that also adds flavor. Inhalation of these AGEs in tobacco smoke contributes to atherosclerosis and cancer.[27] Levels of AGE's is dependent on the curing method used.
Tobacco can be cured through several methods which include but are not limited to:
• Air cured tobacco is hung in well-ventilated barns and allowed to dry over a period of four to eight weeks. Air-cured tobacco is low in sugar, which gives the tobacco smoke a light, sweet flavor, and high in nicotine. Cigar and burley tobaccos are air cured.
• Fire cured tobacco is hung in large barns where fires of hardwoods are kept on continuous or intermittent low smoulder and takes between three days and ten weeks, depending on the process and the tobacco. . Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire cured.
• Flue cured tobacco was originally strung onto tobacco sticks, which were hung from tier-poles in curing barns (Aus: kilns, also traditionally called Oasts). These barns have flues which run from externally fed fire boxes, heat-curing the tobacco without exposing it to smoke, slowly raising the temperature over the course of the curing. The process will generally take about a week. This method produces cigarette tobacco that is high in sugar and has medium to high levels of nicotine.
• Sun-cured tobacco dries uncovered in the sun. This method is used in Turkey, Greece and other Mediterranean countries to produce oriental tobacco. Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes.

CULTIVATION OF TOBACCO

Tobacco is cultivated similar to other agricultural products. Seeds were at first quickly scattered onto the soil. However, young plants came under increasing attack from flea beetles (Epitrix cucumeris or Epitrix pubescens), which caused destruction of half the tobacco crops in United States in 1876. By 1890 successful experiments were conducted that placed the plant in a frame covered by thin fabric. Today, tobacco is sown in cold frames or hotbeds, as their germination is activated by light.
In the United States, tobacco is often fertilized with the mineral apatite, which partially starves the plant of nitrogen to produce a more desired flavor. Apatite, however, contains radium, lead 210, and polonium 210—which are known radioactive carcinogens.
After the plants have reached relative maturity, they are transplanted into the fields, in which a relatively large hole is created in the tilled earth with a tobacco peg. Various mechanical tobacco planters where invented in the nineteenth and twentieth to automate the process: making the hole, fertilizing it, guiding the plant in—all in one motion.
Tobacco is cultivated annual, and can be harvested in several ways. In the oldest method, the entire plant is harvested at once by cutting off the stalk at the ground with a sickle. In the nineteenth century, bright tobacco began to be harvested by pulling individual leaves off the stalk as they ripened. The leaves ripen from the ground upwards, so a field of tobacco may go through several so-called "pullings," more commonly known as topping (topping always refers to the removal of the tobacco flower before the leaves are systematically removed and, eventually, entirely harvested. As the industrial revolution took hold, harvesting wagons used to transport leaves were equipped with man-powered stringers, an apparatus which used twine to attach leaves to a pole. In modern times large fields are harvested by a single piece of farm equipment, although topping the flower and in some cases the plucking of immature leaves is still done by hand.

TYPES OF TOBACCO

There are many species of tobacco, which are encompassed by the genus of herbs Nicotiana. It is part of the nightshade family (Solanaceae) indigenous to North and South America, Australia, south west Africa and the South Pacific.
Many plants contain nicotine, a powerful neurotoxin that is particularly harmful to insects. However, tobaccos contain a higher concentration of nicotine than most other plants. Unlike many other Solanaceae they do not contain tropane alkaloids, which are often poisonous to humans and other animals.
Despite containing enough nicotine and other compounds such as germacrene and anabasine and other piperidine alkaloids (varying between species) to deter most herbivores, a number of such animals have evolved the ability to feed on Nicotiana species without being harmed. Nonetheless, tobacco is unpalatable to many species and therefore some tobacco plants (chiefly Tree Tobacco, N. glauca) have become established as invasive weeds in some places.

There are a number of types of tobacco include but are not limited to:
• Aromatic Fire-cured, it is cured by smoke from open fires. In the United States, it is grown in northern middle Tennessee, central Kentucky and in Virginia. Fire-cured tobacco grown in Kentucky and Tennessee are used in some chewing tobaccos, moist snuff, some cigarettes, and as a condiment in pipe tobacco blends. Another fire-cured tobacco is Latakia and is produced from oriental varieties of N. tabacum. The leaves are cured and smoked over smoldering fires of local hardwoods and aromatic shrubs in Cyprus and Syria.
• Brightleaf tobacco, Brightleaf is commonly known as "Virginia tobacco", often regardless of which state they are planted. Prior to the American Civil War, most tobacco grown in the US was fire-cured dark-leaf. This type of tobacco was planted in fertile lowlands, used a robust variety of leaf, and was either fire cured or air cured. Most Canadian cigarettes are made from 100% pure Virginia tobacco.[14]
• Burley tobacco, is an air-cured tobacco used primarily for cigarette production. In the U.S., burley tobacco plants are started from palletized seeds placed in polystyrene trays floated on a bed of fertilized water in March or April.
• Cavendish is more a process of curing and a method of cutting tobacco than a type of it. The processing and the cut are used to bring out the natural sweet taste in the tobacco. Cavendish can be produced out of any tobacco type but is usually one of, or a blend of Kentucky, Virginia, and Burley and is most commonly used for pipe tobacco and cigars.
• Criollo tobacco is a type of tobacco, primarily used in the making of cigars. It was, by most accounts, one of the original Cuban tobaccos that emerged around the time of Columbus.
• Dokham, is a tobacco of Iranian origin mixed with leaves, bark, and herbs for smoking in a midwakh.
• Oriental tobacco, is a sun-cured, highly aromatic, small-leafed variety (Nicotiana tabacum) that is grown in Turkey, Greece, Bulgaria, and Macedonia. Oriental tobacco is frequently referred to as "Turkish tobacco", as these regions were all historically part of the Ottoman Empire. Many of the early brands of cigarettes were made mostly or entirely of Oriental tobacco; today, its main use is in blends of pipe and especially cigarette tobacco (a typical American cigarette is a blend of bright Virginia, burley and Oriental).
• Perique, A farmer called Pierre Chenet is credited with first turning this local tobacco into the Perique in 1824 through the technique of pressure-fermentation. Considered the truffle of pipe tobaccos, it is used as a component in many blended pipe tobaccos, but is too strong to be smoked pure. At one time, the freshly moist Perique was also chewed, but none is now sold for this purpose. It is typically blended with pure Virginia to lend spice, strength, and coolness to the blend.
• Shade tobacco, is cultivated in Connecticut and Massachusetts. Early Connecticut colonists acquired from the Native Americans the habit of smoking tobacco in pipes and began cultivating the plant commercially, even though the Puritans referred to it as the "evil weed". The industry has weathered some major catastrophes, including a devastating hailstorm in 1929, and an epidemic of brown spot fungus in 2000, but is now in danger of disappearing altogether, given the value of the land to real estate speculators.
• White Burley, In 1865, George Webb of Brown County, Ohio planted Red Burley seeds he had purchased, and found that a few of the seedlings had a whitish, sickly look. The air-cured leaf was found to be more mild than other types of tobacco.
• Wild Tobacco, is native to the southwestern United States, Mexico, and parts of South America. Its botanical name is Nicotiana rustica.
• Y1 is a strain of tobacco that was cross-bred by Brown & Williamson to obtain an unusually high nicotine content. It became controversial in the 1990s when the United States Food and Drug Administration (FDA) used it as evidence that tobacco companies were intentionally manipulating the nicotine content of cigarettes.

ORIGIN OF TOBACCO

The Spanish word "tabaco" is thought to have its origin in Arawakan language, particularly, in the Taino language of the Caribbean. In Taino, it was said to refer either to a roll of tobacco leaves (according to Bartolome de Las Casas, 1552), or to the tabago, a kind of Y-shaped pipe for sniffing tobacco smoke (according to Oviedo; with the leaves themselves being referred to as Cohiba).[7]
However, similar words in Spanish and Italian were commonly used from 1410 to define medicinal herbs, originating from the Arabic tabbaq, a word reportedly dating to the 9th century, as the name of various herbs

TOBACCO

Tobacco is an agricultural product processed from the fresh leaves of plants in the genus Nicotiana. It can be consumed, used as an organic pesticide, and in the form of nicotine tartrate it is used in some medicines. In consumption it may be in the form of smoking, chewing, snuffing, dipping tobacco, or snus. Tobacco has long been in use as an entheogen in the Americas. However, upon the arrival of Europeans in North America, it quickly became popularized as a trade item and as a recreational drug. This popularization led to the development of the southern economy of the United States until it gave way to cotton. Following the American Civil War, a change in demand and a change in labor force allowed for the development of the cigarette. This new product quickly led to the growth of tobacco companies until the scientific controversy of the mid-1900s.
There are many species of tobacco, which are all encompassed by the plant genus Nicotiana. The word nicotiana (as well as nicotine) was named in honor of Jean Nicot, French ambassador to Portugal, who in 1559 sent it as a medicine to the court of Catherine de Medici.
Because of the addictive properties of nicotine, tolerance and dependence develop. Absorption quantity, frequency, and speed of tobacco consumption are believed to be directly related to biological strength of nicotine dependence, addiction, and tolerance. The usage of tobacco is an activity that is practiced by some 1.1 billion people, and up to 1/3 of the adult population. The World Health Organization reports it to be the leading preventable cause of death worldwide and estimates that it currently causes 5.4 million deaths per year. Rates of smoking have leveled off or declined in developed countries, however they continue to rise in developing countries.
Tobacco is cultivated similar to other agricultural products. Seeds are sown in cold frames or hotbeds to prevent attacks from insects, and then transplanted into the fields. Tobacco is an annual crop, which is usually harvested in a large single-piece farm equipment. After harvest, tobacco is stored to allow for curing, which allow for the slow oxidation and degradation of carotenoids. This allows for the agricultural product to take on properties that are usually attributed to the "smoothness" of the smoke. Following this, tobacco is packed into its various forms of consumption which include smoking, chewing, sniffing, and so on.