I decided to try a 5 day room temperature PGA soak using a Gurkha Master Select cigar to see if the PGA would bring out more flavor intensity than my PG maceration of the same cigar. Today marked the fifth day so using a dropper I pulled a 0.5ml sample. The extracted sample is nearly clear with just a slight tan tint. Mixed it with 0.5ml of PG and warmed it in a 15ml stainless steel container to 110f until the PGA evaporated. Mixed @ 25% with a premixed base and loaded it in my Quasar dripper. Quite tasty! Definitely more flavor than my 4 day heat assisted PG maceration. Think I will let it soak one more day and see what transpires.
Two small 4 day PGA macerations, one of Hearth & Home Marquee Magnum O and the other using Daughters & Ryan Ryback, are up Friday. Currently, the Magnum-O is a coffee color while the Ryback is a golden light brown slightly darker than the aforementioned cigar extraction. I also have small batches of Sutliff Voodoo Queen, Dunhill Nightcap, Newminster No. 52 Ultimate English and Cornell & Diehl Bayou Night soaking in PGA until Saturday. Next week I will run 4 day PGA macerations of Cornell & Diehl Big & Burley No. 103, Hearth & Home Signature Louisiana Red, Sherlock Holmes Pipe Club Great Hiatus, Hearth & Home Marquee BlackHouse and Hearth & Home Signature Frenchy's Sunza........ Any that I find "tasty" will be followed up with larger 6 week PG macerations of the same tobacco.
PG and PGA seem to extract different flavor nuances from a given tobacco. PGA macerations seem to provide flavors that are more intense, sharper while PG macerations are earthy and deep. My intent is to mix PGA and PG extracts of the same tobacco together in hopes of obtaining a broad spectrum flavor profile. It will be a lot of fun trying even if it doesn't work out.
I'm thinking in similar directions.
Based solely on the two PGA-based extractions I've done thus far, my experience of the differences between PGA and PG/VG extractions is that the PGA gives a more "open" and "expansive" flavor with greater breadth and subtlety, while PG/VG is deeper, more focused, and somewhat more blunt. I'd use a musical analogy and say that the PGA is better on the treble end of the scale, while PG/VG excels at the bass end.
Our differing descriptions of the flavor profiles aside, I too am curious about the possibility of combining the two types of macerations. One way would be to do two macerations with each tobacco and then make juices using a combination of the two flavoring extracts. This would allow tweaking and fine-tuning the percentages of each extract used to maximize the "full-spectrum" effect. I like that, although I'm not thrilled with the extra work required by two separate extractions.
Another way would be to combine PG and PGA into a single solvent, then use that in the maceration. The only thing this strategy has going for it, however, is convenience---one maceration and one extract. The extra steps of the PGA method would still be necessary---filtering, evaporation, and re-filtering---and might be more complicated with the combined solvents. Plus, the ratio of the two solvents would be pre-determined and fixed in the finished extract. Get the ratio wrong and the game would be blown.
I like the K.I.S.S. rule (
"Keep it Simple, Stupid!") and usually try to adhere to it, but I fear I might have to do two macerations each for a couple of Rocky Patel cigars I have that are awaiting extraction. My very first cigar extraction---of a Rocky Patel Vintage 1990 Churchill Maduro this past April---was so spectacularly successful that I purchased a sampler pack of ten more Rocky Patels, all different. During the April maceration, I was worried that I'd ruined the 1990 Churchill extraction by "over-cooking" it for too long (3 days) at too high a temperature (160° F), but---to my great surprise---the extract turned out to be fantastic. The other four cigars I've done are all good, but that Rocky Patel extract is something special.
So, I'm thinking of doing a 3-day high-temp heat-assisted 60PG/40VG maceration
and a 5-day room-temperature PGA maceration for both of the next two Rocky Patels, using half a cigar for each of the four macerations.