Cavendish tobacco

American, Dutch, and Danish varieties involve the addition of flavorings; while British Cavendish, commonly known as unsweetened or unflavored Cavendish brings out the natural sugars in the tobacco through pressure applied during the preparation process.

The flavorings include sugar, cherry, maple, honey, licorice, chocolate, coconut, rum, strawberry, vanilla, walnut and bourbon.

After being cured, Cavendish tobaccos are steamed and then pressed[3] into a cake approximately 2.5 cm (1 in) thick.

Then the cake is heated using fire or steam, allowing the tobacco to ferment.

[4] After, the fermented cakes are cut into slices and packed into pipes (a large wooden barrel).