Visually, the Perique CAVENDISH is slightly darker than the uncooked Perique, once both are dried to low case (dry but somewhat flexible). The barnyard aroma of Perique is diminished when cooked. If I smelled the pouch aroma of straight Perique first, then sniffed the pouch aroma of the Cavendish, I sensed no barnyard in the latter. The following morning, I reversed the sniffing sequence. When smelled first, the Cavendish version definitely presents a mild barnyard aroma, but the aroma of the uncooked version is noticeably more intense.
I placed a ¾" long, narrow strip of the Cavendish Perique between my lower lip and gums. The taste is pleasant, and slightly salty, even though absolutely nothing was added to the WLT Perique when I cooked it into Cavendish. I could sense a gentle nicotine release, but no sudden increase. This generated almost no saliva. I left it there for about 30 minutes, while reading, then removed it. At the 30 minute mark, it still seemed to have the same taste.
Since I am not a user of smokeless tobacco, I will be moving on to comparing the pH modulation of the Perique vs Perique Cavendish when blended with Flue-cured Virginia Bright—as a pipe tobacco blend. That commentary will go into the Pipe Smokers forum.
Bob