How about kismet! I have 2005 CC teed up for tomorrow!! Great minds think alike.This tin spent 20 years getting ready for this moment. No time like Christmas Day with a Tom Eltang pencil bamboo Dublin. Happy holidays and cheers!
Mike N
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Mike, I hope that tasted as good as it looks. Mc Cheer is a particular favorite of mine. Merry Christmas.This tin spent 20 years getting ready for this moment. No time like Christmas Day with a Tom Eltang pencil bamboo Dublin. Happy holidays and cheers!
Mike N
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Only three bowls in but a bit disappointing. To be honest, 20 years may have been a bit too long in the tin. The later versions of Christmas Cheer with slightly less age I’ve tried seem to be a bit more nuanced and smooth. The old saw that 7 years is prime time aging for Virginias, may or may not true. I’m going to see what a month or two in the jar does for the 2005.Very nice. How did it taste??
Same experience here with the 2006. I'm about six bowls in and so far every smoke has been better than the one before it.Well, it’s been a week since exposing this 20 year old tobacco to oxygen. The difference 7 days made is really pretty incredible.The savory, meaty taste that foodies call umami which I was originally expecting in an aged Christmas Cheer has emerged in spades. Let’s hope the flavor lasts long enough to share this treat at our next local pipe meet-up and get a few other opinions. But for now, it has become a very satisfying smoke.
Working on a bowl of 2005 myself. Sublime!Well, it’s been a week since exposing this 20 year old tobacco to oxygen. The difference 7 days made is really pretty incredible.The savory, meaty taste that foodies call umami which I was originally expecting in an aged Christmas Cheer has emerged in spades. Let’s hope the flavor lasts long enough to share this treat at our next local pipe meet-up and get a few other opinions. But for now, it has become a very satisfying smoke.
This has not been my experience. The tobacco is fine, for well over a year in a jar. Might be far longer but the aged tobacco I open is smoked within 18 months. (Generally a tad faster than that).Yep. Once it gets to breathe it’ll peak and begin to fade surprisingly quickly.
The fermentation compounds that needed to oxidize to become more “flavor active” will continue to oxidize into other compounds that don’t appreciably add to the flavor.
