I will say that I could use the Hesson Guard in a few of my codger pipes that have screw-in tenons. I got rid of most of them but occasionally discover one as I smoke a bowl and discover “goo”. Ugh.
I love to smoke Presbyterian, it’s a fantastic blend. It’s my ecumenical smoke!
I have a few Catholic-themed house mixes that I’ve developed like “Terror of Demons,” “Lingua Gloriosum,” “Fumus Angelorum,” and “Hammer of Heretics.”
Diacetyl is considered a defect in brewing & vinting... except when it isn't. Certain styles require it as part of the definition. A "buttery chardonnay", for example, has diacetyl as a notable and desirable characteristic, and if it's not there, the drinker will be disappointed. But if you get...
The problem is that if/when they actually start selling Mac Baren blends in bulk, it's going to be the new, shittier STG-produced Mac Baren.
The one thing they have kept from the old Mac Baren recipes is the bite. 😜
There actually *are* training kits that are used to teach "defects" in brewing and winemaking. Diacetyl, for example, is that buttery aroma that is a byproduct of a fermentation that was too warm. (It's also used to add buttery flavor to margarine.)
Interestingly enough, I learned earlier today that what we think of as a "Danish" pastry is called "wienerbrød" (Viennese bread) in Denmark, as it were brought to the country by Austrian-trained bakers in the 19th century.
LJ Peretti's Tashkent (Izmir and other Turkish leaves listed) and Balkan Sasieni (Turkish and Macedonian are listed) are very delicious oriental-forward blends that are readily available.
But I'd be surprised if either of those uses C&D as the source of their Izmir. Peretti has talked about...
As I've been able to suss out, "Danish" means a light cocoa or chocolate top note are present, but not to the level of full-on goopy American-style aromatic topping.
Milan 401 Burley in a Rossi. This is one seriously tasty blend. I actually loaded this up in the pipe two days ago and then didn’t get to smoke it until tonight, but it burned like a champion with a single light and never got too hot nor flavorless. Excellent blend!
I saw these at two B&Ms that I visited last year: Winston's in Houston, TX (Rice Village), and Ted's in Tulsa, OK. I didn't get them as I didn't have a clue what they were, but now I'm intrigued!
Both of those B&Ms can take phone orders for shipping, by the way.
I find that the thinner Dill’s-brand pipe cleaners work well with my p-lip stems, as I can snake them down from the mouthpiece unlike thicker cleaners. I have a non-System Sherlock Holmes Milverton with a p-lip stem and it works fine for a mid-bowl stem swab if needed.
There are aroma training kits for wine, spirits, and the like, search Amazon for options. But you can also get quite an education by walking through a farmer’s market and smelling the herbs and flowers on offer. A trip through your kitchen spice rack is also helpful.
If you read in a review...
Those notes come from personal associations of aromas and scents (“what does this remind me of? Where have I smelled/tasted this particular flavor before?”), combined with a trained nose and tongue to even sense the flavors and aromas in the first place.
It can be learned, and there are kits...
Perhaps it’s my native frugality, but I am perfectly happy without tins. I primarily buy bulk tobaccos, jarring (or mylaring) them up myself at a much lower price point than tinned tobacco.
I snagged 4 tins this evening, and padded the cart with some other goodies I had on my wishlist. Looking forward to trying this one, Dunhill Nightcap is one of my favorite blends, and Jim’s review of this homage sounds good.
I’ve been smoking a lot of NM403 lately, with a bit of age (1+ year) on it, and it’s an interesting and spicy smoke with a bit of sharpness and depth with the dark fired wrapped in bright Virginia. It’s not a refined or sweet smoke by any means, but it has a nice flavor that borders on peppery...