Drinking & Smoking The Bacon Old Fashioned: Review & Recipes

[admin]

I spent the day smoking and drinking the bacon old fashioned. Here's my tobacco review of the new BriarWorks Bacon Old Fashioned tobacco along with two special drink recipes from The Mill and Tryst Gastro Lounge,
http://pipesmagazine.com/blog/pipe-tobacco-reviews/drinking-smoking-the-bacon-old-fashioned/

 

[shaintiques]

Great read as always.

 

[agnosticpipe]

A very interesting article indeed! Although, I have to admit that I thought it was going to be about making bacon flavored bourbon. That's something I tried over a year ago, with mixed results. It was interesting, but I think I'll just stick to straight bourbon.

On a side note, a few months ago, I was thinking what I could do to make Vermont Meat Candy tobacco have more of the bacon taste to it rather than the mostly maple taste. So thought a little blending latakia might make it seem a little more smokey, and boost the bacon aspect. Mixed about 70% VMC with 30% latakia and gave it a try. It went sort of like the bacon bourbon. Meh
I'm planning on trying this Bacon Old Fashioned tobacco with my next order. Don't see how I can avoid it now! Thanks for the article Kevin.

 

[thebrokenone]

Thank you for the tantalizing read, Kevin. I’m also liking your suit and tie combo.

 

[Waning Embers]

Tried Bacon Old Fashioned over a month ago, and really enjoyed it

Here were my thoughts on it.

Okay, just arrived, and I've unpacked and started smoking. The package was a heavy guage cardboard box, and its contents, two jars of Bacon Old Fashioned and an MM Mark Twain were thickly wrapped in multiple turns of bubble wrap. Each parcel was also thickly wrapped in brown shipping paper and the box was over packed with the same brown paper to ensure a snug fit of the parcels and to stop any movement. Very impressed here, and everything arrived in one piece.
Review Time
The tin note, or in this case, "jar note" is citrus with heavy bourbon. Makes me think of a well seasoned whiskey barrel. The cavendish really helps fill out the body of the smoke, and I suspect it to be unsweetened as I am getting no vanilla, but a nice bitterness. Retrohaling really lets the bourbon shine through, and the interplay of the Virginia's sweetness with the Dark Fired's smoky-earthiness really simulates an almost smoked pork, or even bacon if you stretch your imagination a bit. No discernable bite, and actually quite enjoyable in a cob, and coming from me about an aro, that's high praise. Probably not for everyone, and I wouldn't call it an all day smoke, but not bad. Four out of five here, and it would probably make a great after dinner smoke.
Duane

 

[admin]

Thanks for the responses guys.
@Orley

A very interesting article indeed! Although, I have to admit that I thought it was going to be about making bacon flavored bourbon.

There is a link in there to another article that tells you how to do that.

 

[Waning Embers]

And I thought my bacon scented mustache wax was over the top! :mrgreen:

 

[admin]

For anybody that missed it.

 

[jkrug]

Great article and photos.

The tobacco sounds great and the drinks sound friggin' amazing. Thanks. ::

 

[agnosticpipe]

Thanks for pointing out that bacon/bourbon link Kevin. I guess I missed it, but it's looks like something I'll try. The method I tried never mentioned removing the fat from the bourbon, but took steps to emulsify the the whiskey with the bacon fat, which made it rather greasy to drink. This method makes much more sense.