You're right Uncle Simon,
I would want to try them all!
But, I'd reckon a great many of them would be a disappointment, weird how it works, how our tastes fluctuate 'n such, and even now I have a difficult time coming to terms with what's currently available just because there's so damn many, mostly I rely on descriptions and reviews or word of mouth --- I've been pleasantly surprised when I least expected it and I've also been severely let down. I have a caveman palate so I crave full robust strength and flavor and there ain't really a helluva lot that fits that bill just right --- yet I can still enjoy a mild/med like Dark Star because the taste hits home, or the toastiness of Golden Extra, or the dark fruitiness of Hastings, or, uh, waimaminnit, we're s'pposed to be a talkin' bout a dreamy time machine,
my bad.
I'd really really really like to sample some the the pre-war American stuff that came in all those beautiful litho tins, and it's a shame that not hardly any of that old stuff survived because the packaging technology was inferior to the cutter-top (which has allowed us to sample some very well preserved UK stuff), I think the American Tobo. Co. put some stuff out in cutter-tops proper, but that's about the only ones, most other USA companies didn't even have airtight tins of any kind!
And it's too bad because the USA had a very wide range of different stuff and alotta it sounded pretty damn good.
So,
I'd prolly fall back on my favorites - the British dark flakes.
Why aren't more dark flakes made today?
I don't understand - just about every one that is available is pretty popular and sells well, why the hell ain't there more?
We only gotta handful dammit, and a few of those few are continually outta stock!
So,
disregarding the fact that I'd grab a plugga Warhorse of course, and Condor Sliced, and a knife-lid St. Bruno, and some Cob Nut Sliced, Capstan Full, Digger Flake, and alotta the other alltime famous faves too, drool drool,
but,
I'd be happy hoppy happy to try the following 5...