Hacker's Book Fibbed on Perique!

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jpmcwjr

Lifer
May 12, 2015
26,264
30,360
Carmel Valley, CA
Just found this while doing some backup reading:
Without a doubt, this tin contains Perique. It is unmistakable in the can aroma and extremely apparent when smoked–stewed fruit and pepper are hugely evident in the flavor-profile. We are 100% sure that there is Perique in this tin. As far as confirmation from a third-party source as to the dating of this tin—I choose to believe what my friend tells me in hopes that I will continue to receive more 15-year old aged tobacco in the future. This tin does say it was made in Denmark.
This could be one source of the prune juice mention with regard to Perique. I found it in Kevin's article.Link to article.

 
May 4, 2015
3,210
16
Having notes of stewed fruit and actually being flavored with it are two different things. I doubt Kevin was implying it was actually flavored with it any more than he was suggesting there was actual pepper in the tin.

 
May 4, 2015
3,210
16
I'm confused then about what it could be a source for? I think I'm totally misunderstanding you for some reason.

 

jpmcwjr

Lifer
May 12, 2015
26,264
30,360
Carmel Valley, CA
My supposition is that if others speak of stewed fruit (think prunes!) flavors in a Perique laden tobacco, that may have given rise to the notion that (some)(older, discontinued perhaps) Periques had been processed with the fruit juices.
In no way did I mean to tie Kevin to any part of the original premise or subsequent discussion!

 

framitz

Can't Leave
Oct 25, 2013
314
0
Pipesmokeingtom 26 posts in this thread. What have you accomplished over an editorial misstep? Shel

 

huntertrw

Lifer
Jul 23, 2014
5,930
7,875
The Lower Forty of Hill Country
"Either nobody knows, or nobody is saying."
th


 

woodsroad

Lifer
Oct 10, 2013
13,013
22,130
SE PA USA
"We've had a bit of fun, learned a bit and killed some time. What more could you ask for? "
+158
I'll muddy the waters here a bit:
https://www.youtube.com/watch?v=0Sqhu11WjC4
and then
https://www.youtube.com/watch?v=QhN-34kkP-I

 
May 4, 2015
3,210
16
Shell, this is the second time you've counted the number of posts I've made in a thread I've participated in - one of which I myself started.
If I had only known I was supposed to be accomplishing something...

 

jpmcwjr

Lifer
May 12, 2015
26,264
30,360
Carmel Valley, CA
OK, back to the OP
I get a certain amount of joy every time I see "perique" written on my tin and know that there are leaves in there that came from a specific tiny part of Louisiana. Honestly, I do. My happiness would be severely diluted if that "perique" were "periqued" just anywhere."
Agree. Apparently to get the designation (similar in ways to "Napa Valley" as an appellation) of "Perique" to limit it to St. James parish has been tried without success. I hope one day it succeeds.

 

huntertrw

Lifer
Jul 23, 2014
5,930
7,875
The Lower Forty of Hill Country
I just received the following e-mail message from Mr. Hacker:
Hi Tim, and thank you for bringing this forum link to my attention.
Who knew all this was going on? (As you can tell, I don’t follow or participate in forums - nor do I “tweet” and I am not on Facebook, so please feel free to disseminate this info on the forum. I should mention that because I travel extensively on assignment, I am unable to answer emails in a timely manner.
However, I am taking the liberty of copying another fellow pipesmoker and reader of my books, who emailed me with the same question regarding Perique.
When I began researching material for my first edition of The Ultimate Pipe Book back in the 1980’s, it was in “B.C." - Before Computers. Therefore, all of my research was done first hand, as personal computers simply did not exist back then. There was no jumping on the internet (which also didn’t exist back then), as most individuals do today, thus becoming "instant experts,” although I must point out that even today there are no fact checkers on the internet, so what you read may or may not be true.
And contrary to what one Forum member wrote, researching The Ultimate Pipe Book was not simply a matter of going to the library and checking out books. For one thing., there were very few books on pipesmoking back then, and for another, by doing such a thing, I would merely be perpetuating what someone else had written - and it might not have been correct.
Consequently, all of my research was original (i.e. first hand), my notes were handwritten, and my interviews were recorded on a reel-to-reel tape recorder (anybody remember those?)
Plus the manuscripts for my original books were typed on a typewriter - not on a computer keyboard. As I said, personal computers were not in use back then. These were technologically prehistoric times.
Fortunately at that time, I was extremely fortunate to have been able to meet, get to know, and interview such stalwart individuals in the pipe world as Alfred Dunhill’s grandson Richard, John Adler of Comoy’s, BBB, GBD, etc., who also introduced me to many of the old time factory pipemakers, Ed Kolpin of The Tinder Box, Bill Ashton Taylor, Ole Larsen, Alf Sasieni, plus clay pipe makers such as Gordon Pollock and Art Van Der Want, and many, many others, most now long gone, but all of whom are mentioned throughout those first editions of my pipe books. In addition, I was able to visit now long-gone or vastly changed pipe shops such as Dunhill’s in Beverly Hills and London, Astley’s, the original J.J.Fox, etc.
All of this leads up to the two differing recipes for Perique. During the initial editions of The Ultimate Pipe Book and the British and German editions (Die Kunst Pfeife zu rauchen) as well, there was only one family making this tobacco in a single Louisiana parish (St. James), and the recipe I quoted in my book came directly from family member Percy Martin. After his death his son Ray took over production, and may have changed the recipe at that time. Not totally sure about this, as all of my original notes are in storage, where I suppose one day they will be discovered and possibly auctioned off to anybody who is still interested in such things.
Eventually the hardcover edition of TUPB went out of print and a few years later I decided to write an updated softcover edition, Pipesmoking, A 21st Century Guide, which is still in print, and can be obtained from Amazon.com. By this time the Louisiana tobacco company had been sold and a new owner had taken over the production of Perique (which I was glad to hear, as this is a very important and historic tobacco, and I would hate to see it disappear from U.S. soil). Somewhere along this timeframe, the recipe had definitely changed, so I included the slightly revised recipe for Perique in the newer edition of Pipesmoking - A 21st Century Guide.
I hope this clears up the “mystery."
And as to the Forum writer who asked, “Who is this Hacker guy?” and who obviously had no inclination to Google me, I am a full-time professional author and magazine writer (Robb Report, robbreort.com, RobbVices.com, cigarworld.com, etc.) who has been a lifelong pipe and cigar smoker, and consequently, I write about these topics, along with other subjects with which I am personally acquainted (such as whiskies and wines). My first nationally published piece - when I was 17 years old (a long, long time ago) - was a western short story entitled The Cowboy And The Steer, which won Grand Prize in the Boy’s Life Writing Contest. I have been writing professionally ever since and currently am contributing editor for a number of lifestyle magazines and have authored additional books besides those on pipes.
I should mention that the anonymous nature of the internet seems to prompt certain individuals to make negative statements about people that they would never say to those people in person. Thus, I don’t take being called a fibber as "tongue-in-cheek." It is insulting, and I view it as a matter of arrogant rudeness.
But thanks Tim and Tom, for your emails on this topic, and for allowing me an opportunity to respond to the Forum, if you will be so kind as to post it.
Happy Smoking,
- Richard Carleton Hacker

richardcarletonhacker.com
Senior Contributing Editor:

Robb Report, robbreport.com, RobbVices, Collection Magazine,

The Tasting Panel,

Somm Journal

cigarworld.com
Author:

The Ultimate Cigar Book;

Pipesmoking-A 21st Century Guide;

Rare Smoke-The Ultimate Guide to Pipe Collecting
Member:

Master of the Quaich

Ordre des Coteaux de Champagne

Confrérie des Maîtres-Pipiers de Saint-Claude

 
May 4, 2015
3,210
16
I was copied on the email from Mr. Hacker as well. It seems he is sticking by his account of perique being processed with plum juice, although it doesn't seem to be now from everything everyone collectively here know. So round about the time of his writing, whoever was making perique was soaking it in plum juice.
I'd still like to hear from anyone with expertise on the subject corroborate this information, as thus far Mr. Hacker is the only one I've ever heard claim it.

 
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