Castello’s Used Briar vs Any Old Estate Briar
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Original quality isn't achieved over time on an estate pipe. The curing and aging of briar is one of the characteristics of good briar, but not the only one. In addition to aging, it's important to select good briar from the source. Not all briar is equally light, not all have the same grain, and other characteristics. The quality of a pipe brand is defined by the quality control of the finished pieces and the ability to discard those that fall below the required quality.
Quality of the pipe is due to the experience and craftsmanship of the maker. Aged and cured briar adds to the smoking quality. Age of the briar does not in itself make a good smoking pipe,or a pipe that smokes good. You could give me the exact materials that go into a Rolex and I guarantee you, I couldn't make the same watch.
Something similar to this occupied me intensely over the past year, when I was obsessed with Dunhill pipes. The ones I bought from a shop were wonderful, even though they were estate. Of those I bought on eBay, half were a disappointment and I resold them—luckily without losing money. One seller even told me to keep in mind that they were very old and would probably heat up easily. Indeed, they would get very hot no matter what I tried.
Not to mention the inaccuracies in the description and photos—some were a disappointment visually as well.
So I only kept the ones that were in excellent condition and smoked perfectly.
However, out of six Castello pipes (I sold the first one because I couldn’t tolerate the silver ring), all of them smoke perfectly and none of them gets hot.
Not to mention the inaccuracies in the description and photos—some were a disappointment visually as well.
So I only kept the ones that were in excellent condition and smoked perfectly.
However, out of six Castello pipes (I sold the first one because I couldn’t tolerate the silver ring), all of them smoke perfectly and none of them gets hot.
Castello makes great smoking pipes, period. I don't need to be bothered with the details, the pipes made by Castello are just superb.
Start with the Burl. How old was it before harvesting? What region did it come from? What was the quality of that burl. How was it cured? How was it cut?
If the wood was of inferior quality to begin with, after years you have aged inferiority.
Your question is too nonspecific. Any old estate is far too broad a category. A lot of cheap pipes were made that aren’t very good. And a lot of higher end good ones too.
I don’t think Castello briar is particularly exceptional. Generally it’s the quality of materials and the craftsmanship that makes them desirable. Their briar doesn’t taste or smoke better than other pipes in that price range.
I don’t think Castello briar is particularly exceptional. Generally it’s the quality of materials and the craftsmanship that makes them desirable. Their briar doesn’t taste or smoke better than other pipes in that price range.
Well, I’m
Now, you can say your answer is nuanced. That’s sound more like what’s going on.
I expect nuances. The question was to get things going…
My question is specific: if Castello is special because its wood has been sitting for 10 years, then is a 10 year old pipe going to have any similar benefits?
Now, you can say your answer is nuanced. That’s sound more like what’s going on.
I expect nuances. The question was to get things going…
It's like the luckys being toasted in my opinion.
Okay. But the answer is, it depends on the pipe. Castello’s treatment of their briar might make them smoke reliably good. But not better than say, a Dunhill. Or another high end Italian. Better than a Grabow? Probably. Maybe. No comparison in quality of materials and attention to detail though. I think that’s what you’re really paying for with a Castello.
Too many variables my friend. What do you mean by "special"? Castellos have many things going for them, along with smoking quantities. You have to narrow your " special" down a bit. If you specifically mean smoking quantities I'd say no to your question. Just because a pipe is ten years old won't make it a good smoker for age alone.
Once a piece of briar is dried and cured properly, its not going to change much. There are many current makers who use older briar, some much older than 10 years.
The Morgan Bones pipes are made with 60+ year old stummels that Chris finishes and stems.
Jean De Toit from Pietenpauw Pipes uses very old (50+) year old briar.
I believe briar can be made into a pipe at about 1.5 years after harvesting. Good briar sellers will let the blocks sit for another 3-5 years before selling.
Ive been told that the most important part is the boiling of the wood after harvest, then the air drying.
Boiling helps remove the saps and "impurities", the proper air drying keeps the wood from cracking and let's the grain shrink back well.
Again, ive been told that a properly processed chunk of 3 year old briar can make a "better" pipe than a 50 year old piece of improperly processed briar....depending on who carved it.
So, I believe the answer is.....it depends on how the wood was treated after harvest.
The Morgan Bones pipes are made with 60+ year old stummels that Chris finishes and stems.
Jean De Toit from Pietenpauw Pipes uses very old (50+) year old briar.
I believe briar can be made into a pipe at about 1.5 years after harvesting. Good briar sellers will let the blocks sit for another 3-5 years before selling.
Ive been told that the most important part is the boiling of the wood after harvest, then the air drying.
Boiling helps remove the saps and "impurities", the proper air drying keeps the wood from cracking and let's the grain shrink back well.
Again, ive been told that a properly processed chunk of 3 year old briar can make a "better" pipe than a 50 year old piece of improperly processed briar....depending on who carved it.
So, I believe the answer is.....it depends on how the wood was treated after harvest.
The "age / harvest date" of briar is only one part of the equation. Does all briar that has been "aged" for 10 ( or more ) years yield a good / great pipe? It is NOT only the age of the briar.
What I find interesting and amusing is that rarely does anyone speak about Ardor pipes in the same regard as Castello. Ardor does not "work" their briar unless it has "aged" 10 years minimum.
There are some amazing pipes made with less than 10 years "age", just as there are really poor smoking pipes that have 20, 30, 40, 50 or more years of aging.
Just like you can't judge a book, by it's cover, you can't judge briar by it's age ......
What I find interesting and amusing is that rarely does anyone speak about Ardor pipes in the same regard as Castello. Ardor does not "work" their briar unless it has "aged" 10 years minimum.
There are some amazing pipes made with less than 10 years "age", just as there are really poor smoking pipes that have 20, 30, 40, 50 or more years of aging.
Just like you can't judge a book, by it's cover, you can't judge briar by it's age ......
People repeat that one of the best things that makes Castello pipes unique is the very well cured briar m, at least 10 years.
That’s what I’m referring to. That’s what I posted about.
This is an informed and thorough response!Once a piece of briar is dried and cured properly, its not going to change much. There are many current makers who use older briar, some much older than 10 years.
The Morgan Bones pipes are made with 60+ year old stummels that Chris finishes and stems.
Jean De Toit from Pietenpauw Pipes uses very old (50+) year old briar.
I believe briar can be made into a pipe at about 1.5 years after harvesting. Good briar sellers will let the blocks sit for another 3-5 years before selling.
Ive been told that the most important part is the boiling of the wood after harvest, then the air drying.
Boiling helps remove the saps and "impurities", the proper air drying keeps the wood from cracking and let's the grain shrink back well.
Again, ive been told that a properly processed chunk of 3 year old briar can make a "better" pipe than a 50 year old piece of improperly processed briar....depending on who carved it.
So, I believe the answer is.....it depends on how the wood was treated after harvest.
Castello was always a workshop, not a factory. I doubt it processes briar today, if it ever did. Large companies like Butz Choquin or Chacom in Saint Claude, Fatelli Rossi, or Savinelli in Italy must have had sectors dedicated to processing briar. But most artisans buy the briar ready, and Castello may leave it sitting for 10 years. Another thing to keep in mind is that drying depends on the climate where it's being dried. I suppose the briar is processed in Andalusia, where there are places that have more than 300 days of sunshine a year, and it will dry faster. From all accounts, you should take into account the entire briar processing, like the distillation of whisky. Everything that makes a whisky better or worse happens before it's bottled. Once bottled, it won't improve with age.
I know squat about pipe making, much less the wood they are made from.
But I drink and cellar a lot of wine.
A ten year old bottle of 2 buck chuck will still taste like 2 buck chuck.
It will NEVER taste the same as a bottle of 10 year old Ch Mouton Rothschild
It’s not just the age of the briar - it’s the provenance ie the terroir, age of the burl, ageing and storage, the cutting and curing/preparation of the block,
Then finally the actual shaping and drilling of the stummel and making and fitting of the stem.
If the 10yo estate has gone through the same rigorous processes, then you should get a pipe of similar quality.
I have old estates that are every bit the equal of my Castellos
I’m by no means an expert—I’ve only been smoking a pipe for about a year, and I’m still learning and asking for advice here.
That said, I do have a very sensitive palate and a very good sense of smell.
Over the course of a year, I bought 9 Dunhills (I sold or returned 7 of them), 6 Castellos (sold one because I couldn’t stand the silver band), 2 Caminettos (sold one), a Charatan, a Radice, a Savinelli and a Chacom (sold both because they had filters, and the Chacom smelled bad).
I sold them to finance the purchase of more Castellos.
Not because of the name, but because they smoked better than all the others—with cooler smoke, better flavor, better draw, and they never get hot, even the ones with thin walls.
But perhaps the main reason I now only buy Castellos is that they have the shortest break-in time, they smell noticeably less, and I can smoke the same pipe several times a day without much sign of souring or ghosting. With just a day of rest, they’re ready to go again.
I imagine all of this comes down to the quality and treatment of the briar.
I’m not a Castello brand fanatic, and honestly I’d much prefer if all my pipes were exclusively Dunhills because they fit my style better.
That said, I do have a very sensitive palate and a very good sense of smell.
Over the course of a year, I bought 9 Dunhills (I sold or returned 7 of them), 6 Castellos (sold one because I couldn’t stand the silver band), 2 Caminettos (sold one), a Charatan, a Radice, a Savinelli and a Chacom (sold both because they had filters, and the Chacom smelled bad).
I sold them to finance the purchase of more Castellos.
Not because of the name, but because they smoked better than all the others—with cooler smoke, better flavor, better draw, and they never get hot, even the ones with thin walls.
But perhaps the main reason I now only buy Castellos is that they have the shortest break-in time, they smell noticeably less, and I can smoke the same pipe several times a day without much sign of souring or ghosting. With just a day of rest, they’re ready to go again.
I imagine all of this comes down to the quality and treatment of the briar.
I’m not a Castello brand fanatic, and honestly I’d much prefer if all my pipes were exclusively Dunhills because they fit my style better.