Thanks for the suggestions. I've already started with Plum Pudding and Wildman is definitely one I want to tryI think that this has to do with what you might be looking for from the aging process. Many folks like their English blends to be a little stronger, etc. and the aging can tone the strength down a little.
I have aged (not all perfect lat blends) and had good luck with:
Early Morning Pipe,
Nightcap,
Balkan Mixture,
Plum Pudding,
Wildman and
BSOSM match
The best part about aging these (and other, fuller lat blends) is that you can start small (these are all widely available) and test them every year to see if they hit your sweet spot...
It usually tastes sour to meAll of them IMO. I like my latakia less fireplace and more leathery and dusty old parchment tasting.
For a great buttermilk sourness, try aging C&Ds Star of the East. It’s the orientals. They mix just right for that clabbored aroma and taste. Love it.It usually tastes sour to me
^ This is good stuff after a couple of years...Fresh, it can be a little harsh...For a great buttermilk sourness, try aging C&Ds Star of the East. It’s the orientals. They mix just right for that clabbored aroma and taste. Love it.
Thanks for the suggestion, I need to dive into C&D but have struggled to figure out a starting point. I've heard good things about Star of the East from a lot of people and I love orientals so I think I'll go with it.For a great buttermilk sourness, try aging C&Ds Star of the East. It’s the orientals. They mix just right for that clabbored aroma and taste. Love it.
Makes sense, otherwise Frog Morton and other discontinued Lat blends like Apertif wouldn't still be so popular on the consignment marketAll of them I’ve had age really well except the casing/topping oriented ones change dimension over time. Think spices in a spice cabinet, they lose their depth over time once past their expired date. The whole idea of Latakia losing its edge over time is a bit overblown. I have Syrian and Cyprian Latakia blends 30 years old that still have plenty of Latakia flavor. The idea of aging English blends is mainly to increase the depth and sweetness of the Virginia’s and Orientals as well as to marry the blend into one. It doesn’t work for every blend and really some blends react poorly to age. I’ll say it does wonders for most blends, depending on the circumstances of storage.
I enjoy both. The ribbon ages well, IMO, whereas the flake is ready to smoke after just a few months in the tin. YMMVTo add one comment on Star of the East (SOE). I (and many others) find SOE flake very different than the normal ribbon cut version, and I like the SOE flake much more...YMMV - Good luck!
SOTE it is. Yeah I've noticed they definitely seem to be all about doing lots of variations on a theme. They're also the only producer I'm aware of that seems to have cellaring in mind, no doubt because most of their blends debuted after it became common. Not so much on this forum but in other pipe spaces I've seen people complain about them having too many blends but really I think they just appear to have more because they're all branded as C&D unlike all the others which are under big conglomerates, if everything owned by Mac Baren or now STG was branded as such it would look like that too. I always did think it was a silly thing to complain about though as I've said it did make finding starting points a bit more challenging compared to say SPC where obviously start with Plum Pudding or maybe Mississippi River.@Zamora C&D is the aficionado blenders. Just dive into a selection and enjoy the subtle nuances of difference between them. They aren’t just about the best or most iconic, but about exploring and discovering. They definitely make my favorites, but sometimes I just enjoy opening something I’ve yet to try and exploring.
I hope you like it. I set back 5lbs of SOTE about ten years ago, and I’ve enjoyed trying it from small jars as it has aged.
GLP is also high on my to try list, a lot of his stuff is known to age very wellIve had a few year old Quiet Nights and it was great! Ive got a fiarly deep cellar of of QN now, cannot wait to see what 7-10 years does to it.