CC

So do you think it's a natural flavor found in certain tobaccos, or do you think the fermentation produces it? Since the wood container aging doesn't have anything to do with it, it must be one of or a combination of the other factors.

I know that say, in beermaking, different yeasts produce different flavor profiles. The cultures used in fermenting cheeses are also used to produce different flavors. Does the same hold true for the microbes used in fermenting tobaccos? Even if they don't use cultures, but rather naturally occurring microbes to do the fermenting, I'll assume different geographic areas would have a unique flora.

Maybe I can find something on the internet.