I do not do reviews but popped this open today, only 2 bowls into it. Tin was vacuum sealed. Really nice tin note of raisins,molasses and a hint of vinegar to me. Cake was just slightly on the moist side but 10 minutes dry time gets me pretty close. Seemed like a small cake in size but now that I have rubbed some out I can see a lot of smokes out of a tin of this.
Nice mellow dark fired, smooth retrohale. Just a few relights but I feel I just need to dry it a bit more. No bite. Both bowls burned to an almost pure white ash. I smoke a lot of OJK and other high nic blends so I cant comment on nic strength for this one but did not notice much if any of a hit. Lots of smoke if that is your thing. I can see reaching for this often in the long winter evenings. Reminds me a lot of MacBaren Dark fired but I have not smoked any of that in awhile. I will see how the full tin progresses before I decide to cellar it but at $14 a tin I would be waiting on a sale for cellaring if I go that route.
Description from P&C:
Smoky Mountain, made with dark-fired, combines time and pressure that impacts the tobacco flavor. The blend was pressed into cakes and transferred to holding presses for a month to make the flavors deeper, richer, and smoother.
Nice mellow dark fired, smooth retrohale. Just a few relights but I feel I just need to dry it a bit more. No bite. Both bowls burned to an almost pure white ash. I smoke a lot of OJK and other high nic blends so I cant comment on nic strength for this one but did not notice much if any of a hit. Lots of smoke if that is your thing. I can see reaching for this often in the long winter evenings. Reminds me a lot of MacBaren Dark fired but I have not smoked any of that in awhile. I will see how the full tin progresses before I decide to cellar it but at $14 a tin I would be waiting on a sale for cellaring if I go that route.
Description from P&C:
Smoky Mountain, made with dark-fired, combines time and pressure that impacts the tobacco flavor. The blend was pressed into cakes and transferred to holding presses for a month to make the flavors deeper, richer, and smoother.