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telescopes

Pipe Dreamer and Star Gazer
@LotusEater recently inquired about my blend of tobacco that I have smoked for 4 decades. I am always interested as well about private mixtures and blends pipe smokers create for themselves. I have benefited from much of what @BarrelProof has shared with me.

When I first started smoking, I fell in love with Crown Royal , a Tinderbox blend. My friends and I smoked it in the student union and it was all the rage with us. However, I was worried I would on day loose access to it and I asked John Dengler, a tobacconist among tobacconist, if he could reconstruct it. He put some in his mouth and tasted it. “Yes, I can,” he proclaimed and so he set about giving me various concoctions. I must admit, some were good and other were just strange. John was from the old guard and his mixtures would end up with complex ingredients from deer tongue and other ingredients as well as who knows what. Eventually we settled on something we called telescopes. It was pleasant, could be smoked all day, caused those around me to comment very favorably, and aged well. It didn‘t bite, was consistently dependable and the ingredients were alway available. John had over 1000 plus private blends he used with his customers and most all of them had the recipes kept in a little black book that his son-in-law still uses to this day.

So what was it that we settled on? As he coded all of his recipes, it was a mystery to me for years - decades. Finally, after much experimentation and reading the descriptions of his codes, I figured it out.

4 oz of Lane BCA and 1 oz of Peter Stokkebye Nougat.

Well, BCA explains so much of why it was an all day smoke. As for the PS Nougat, this is the same tobacco the cast of LOTRs enjoyed.

It is still coded as telephones and while amazingly simple, I find it is a good palate cleanser after smoking English Blends, VaPers, and heavy G&H blends. I still gravitate to it when I want something simple to smoke and don’t want to be bothered with having to clean my pipe to remove the ghosts that come with so many other blends.

Many smokers look down on aromatics, but the truth I have found is that they can be very pleasant and require the smoker to do nothing more than relax. The blend becomes mild as it ages and for me has stood the test of time. I have pounds of it jarred with my private label - the QSL card my father used for his CB hobby. It has a wonderful aroma and is very agreeable as a smoke. Four decades is a long time to stay with a blend. But I’ve never had a guest who hasn’t enjoyed it. I just dont tell them what it is.

What blend do you enjoy that is yours and yours alone?

image.jpg
 

Grangerous

Lifer
Dec 8, 2020
3,613
14,816
East Coast USA
Two main ingredients comprise my secret blend which I shall call G & G. While you’ll never get me to divulge my secret blend on this forum — I will generously provide you a subtle hint.

I have a mason jar. When it gets nearly empty, I add some more G to the G that’s already in there.
 

kschatey

Lifer
Oct 16, 2019
1,118
2,284
Ohio
Two main ingredients comprise my secret blend which I shall call G & G. While you’ll never get me to divulge my secret blend on this forum — I will generously provide you a subtle hint.

I have a mason jar. When it gets nearly empty, I add some more G to the G that’s already in there.
G to the G ... So, that's like G-squared then, right?! I like it, although I have to admit that I've never even had the base G. :(
 

kschatey

Lifer
Oct 16, 2019
1,118
2,284
Ohio
I'm definitely not anti-aromatics as I have several that I enjoy, but BCA and Molto Dolce that are just a bit too much for me on their own. I have just recently started mixing them with other blends such as Carter Hall trying to find a blend/mixture/ratio that hits the sweet spot of being flavorful, but not overwhelming. Any recommendations are welcomed!
 

telescopes

Pipe Dreamer and Star Gazer
I'm definitely not anti-aromatics as I have several that I enjoy, but BCA and Molto Dolce that are just a bit too much for me on their own. I have just recently started mixing them with other blends such as Carter Hall trying to find a blend/mixture/ratio that hits the sweet spot of being flavorful, but not overwhelming. Any recommendations are welcomed!
I have mixed in some G&H dark flake, just a tad bit to be honest. It provides some real body to the blends...

And if I may, one of my favorites would be this,

2 oz C&D Mocha, 3.75 oz of BCA and 0.25 oz of ....Frosty Mint. Let is set for a month. The Mocha and the BCA play together very well. The mint adds just a touch of KOOL. Just a touch.
 

Toast

Part of the Furniture Now
Feb 15, 2021
666
1,276
UK
Mine isn't very clever - I love anything rum & raisin, so I tried adding some Perique to Kendal Gold Shag Rum. Raisin-like it wasn't, but it added a lovely spice to the rum so now it's one I reach for fairly often.

Edit. For 'some' read about 25%!
 

lawdawg

Lifer
Aug 25, 2016
1,803
3,840
I love the concept of a custom blend, but in my case, I would rather just leave the blending up to the likes of GLP, Russ Oulette, and many others who have developed great talent in that craft.

I understand that Dunhill (back when it was Alfred Dunhill's tobacco shop) specialized in custom blends, and that a number of later Dunhill blends started off as custom blends for particular customers.
 

telescopes

Pipe Dreamer and Star Gazer
I love the concept of a custom blend, but in my case, I would rather just leave the blending up to the likes of GLP, Russ Oulette, and many others who have developed great talent in that craft.

I understand that Dunhill (back when it was Alfred Dunhill's tobacco shop) specialized in custom blends, and that a number of later Dunhill blends started off as custom blends for particular customers.
I see what you are saying... for me, custom blends are like creating a cocktail. Let's take the proverbial Bloody Mary. Many people prefer to have it "spiced" a certain way. I don't see custom blends as creating "blends" from scratch, but rather, mixing what is already out there and creating something "different and more personal."

I like my Mai Tai, Trader Vic style, but, I sometimes enjoy adding a splash of demerara rum to it.
 

cosmicfolklore

Moderator
Staff member
Aug 9, 2013
36,457
89,242
Between the Heart of Alabama and Hot Springs NC
Their is a differences between just making a blend for yourself and what corporate blenders, like Russ and Jeremy do. I don't think it's even possible to mess up something you are trying to do at home, unless you are playing with toppings and such. You can easily make something even better than a professional blender.
What a blender does that separates them from the magic you make for yourself is making HUGE batches of a blend and keeping a blend consistent year to year.

I bow to the professionals for keeping their blends tasting the same, despite changes in the taste of crops from year to year. However, I much prefer my own blends way better than what any of them can do. I don't worry one tad whether what I make tastes like something else or not. Actually, I strive to make my own blends taste completely different. I would actually get bored trying to make my own Annie Cake or FVF. I wouldn't even try. I would just mix and match to try to make something way outside of what other blenders do.

I leave the copying of blends to the professionals. that is why they get paid the big bucks.
 

biz

Starting to Get Obsessed
Sep 7, 2020
149
387
Florida
Two main ingredients comprise my secret blend which I shall call G & G. While you’ll never get me to divulge my secret blend on this forum — I will generously provide you a subtle hint.

I have a mason jar. When it gets nearly empty, I add some more G to the G that’s already in there.
Let me know how the new secret blend turns out also. This G&G thing could be history.
 

romaso

Lifer
Dec 29, 2010
2,652
11,521
Pacific NW
There are several aromatics I like that are just too sweet, so I add straight Virginia to them, generally Stokkebye 701 Virginia or Low Country or Windsail. The only unflavored straight Burley I've found is D&R Two-Timer, and it may be a bit sweetened, but if so not very much. ALL of the Sutliff blending Burleys I tried (quite a few) were both sweetened and flavored. Very Disappointing.

You don't realize how sweet these things are until you start diluting them. I really like vanilla, and like the topping on Lane MV-1000 (bulk of Capt Black Gold label), but its far too sweet, so I add 1 part of that to 2 parts straight Virginia. A good puttering blend.

Its hard to mix two long-cut ribbons (I don't want to cut them smaller because then they'll burn faster) so I also press it to mix the flavors. I put the blend between two Dollar Store pie plates with my barbell weights piled on top. Works well. I may try the noodle press several of y'all have mentioned.

I've been doing the same to Stokkebye Natural Dutch Cavendish 301, but can't get the Virginia to Burley mix right.
 
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hawky454

Lifer
Feb 11, 2016
5,345
10,189
Austin, TX
That is really cool you de-coded the blend, neat story.

I used to play around with mixing blends but rarely do it anymore, one that is nice is Ogden’s Mixture (or blend?). It’s St. Bruno & Gold Block mixed 50/50, certainly not my own private blend though. Gold Block gets a lot of hate on here, at least the current version but I quite like it on its own and mixed with St. Bruno.
 
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cosmicfolklore

Moderator
Staff member
Aug 9, 2013
36,457
89,242
Between the Heart of Alabama and Hot Springs NC
I realized when I got home, that I don’t use recipes. But, maybe this will help you guys who are growing or growing curious.

After you’ve waited for a few years, the ammonias have been driven off, and it’s ready to blend
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I started off casing with honey and experimented with calcium proportionate to inhibit mold, but now I may spritz the leaf with some mead, but mostly I just use steam. Casings and mold inhibitors are more of a corporate thing. If you’re cooking from scratch you don’t want to use the same preservative crap youre trying to get away from. Besides, you can more easily avoid mold by drying your blends before storing for age.

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Before I do anything I add some steam or a spritz of mead. The leaf is stored bone dry. The reason I laugh at guys who think that a blend is ruined when it dries out, is because the leaf is dead bone dry several times before it’s tinned, so what’s the big deal?

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Once it’s pliable, either shred it for blending or roll yourself a twist.sometimes I just smoke a single crop for a while.
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I don’t stick to a regimen or recipe. Some twist have a fire cured center, some have perique, some I might mix some of my homegrown orientals of a C&D latakia. I like surprises. Screw a bunch of predictability. Allow yourself to be surprised.
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the twists are sopping wet after squeezing the juices making the twists. So, I let them dry for a few months in open air. Then jar them. After a year or two, I use mu cigar cutter to make them into loose coins that I pack into jars to stow away for a few more years. I usually forget what is in the twist by then, so I enjoy figuring out what was in the blend when I smoke it. I can usually place the year of the bright leafs and the orientals by taste. It keeps my taste buds exercised.
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This video helped me with my first twists.
I have more pics and more I can post about other blends and things I’ve done with my homegrown. But, I’ll have to add those later. Is this stuff worth posting? Interesting?
 

Casual

Lifer
Oct 3, 2019
2,579
9,317
NL, CA
73s, hmm. Must be a ham.

I don’t mix anything up much, as I’m too new. But lately I’ve enjoyed a 5:1 PS Cube Cut : Semois. You get the slow burn nutty cube cut, but with the semois flavour overtop. Best of both worlds, without the fast burn or higher nicotine of the semois that limits my enjoyment of it alone.
 
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romaso

Lifer
Dec 29, 2010
2,652
11,521
Pacific NW
73s, hmm. Must be a ham.

I don’t mix anything up much, as I’m too new. But lately I’ve enjoyed a 5:1 PS Cube Cut : Semois. You get the slow burn nutty cube cut, but with the semois flavour overtop. Best of both worlds, without the fast burn or higher nicotine of the semois that limits my enjoyment of it alone.
Do you rub out the cube cut or leave it whole?