I Paid Too Much for a Pipe... On Purpose!

[LeafErikson]

According to Mr. Bug Tussle, Algerian briar is a gift from God himself. It’s more absorbent than meerschaum, more sweet smoking than a briar, and dryer smoking than a calabash. Plus, it’ll color just like a Turkish meerschaum from all the sap.

In all seriousness, you got yourself a beautiful pipe. Many on the forum are happy with their Edward’s Algerian briar pipes.

 

[captainsousie]

On topic, I love a good Edward's pipe. The stamps can be a bit confusing but the pipes are almost always quality. $40 is definitely not too much for one IMO.

 

[agnosticpipe]

Geez o peets you guys run off the rails quickly! No one is going to lick my pipe to see if it tastes different than any other type of briar or some other material. Such cultured palates we seem to have here. Ok, I've smoked the pipe this afternoon and it was a very good smoke, in fact it was just as good as so many of my other pipes. Maybe more smoking will be more enlightening as to the benefits of Algerian briar, only time will tell. But as far as I'm concerned if it smokes better than any of my other briar pipes, it's because I believe it to be so. Isn't that how our reasoning works these days. If you believe something to be true, well it must be true. No need for facts or evidence, just have faith and believe, that's all there is to it, and I believe I need another bourbon right now. Thanks for all the feedback though, it's been entertaining!

 

[Papamique]

I hold Algerian briar in particularly high regard. That Edward’s pipe is truly exquisite—an impressive piece. Congratulations on acquiring such a remarkable example.

 

[telescopes]

Another one is food.
Look for videos of PROFESSIONAL chefs not being able to tell carrots from peas when made into a puree.
It sounds ridiculous but it's 100% true. This was often seen on Hells Kitchen. Chefs usually missed ALL of them.

We've hosted many gatherings of 60 people are more, many who own restaurants are cantering businesses. I can not tell you the number of times "foodies" have come up to my wife and asked her for her secret to making mashed potatoes.

You probably guessed. it.

Yes, she has a technique and yes, she does a few things differently.

But still, they are Idahoan through and through.

 

[Briar Lee]

Why there is a Nicaraguan and Dominican and Honduran cigar industry is because Castro won the Cuban revolution.

A friend sent me a late fifties Dr Grabow $10 grade Rivera.

It doesn’t say it’s aged, oil cured, Algerian briar, but it smokes and colors and looks like it.

It was the best, of the best.

It had to be old, grown on poor soil, carefully selected, oil cured, and aged.

The makers who claim there was nothing special about Pre Algerian War of Indepence briar haven’t been able to buy any since 1962.

It is the most flame proof and best insulating briar, period, full stop.

Cake doesn’t stick hard to it.

It’s soft.

It colors (if oil cured) to a wine colored oxblood shade. To do this cake must be kept to a minimum. The heat sweats something out that will color one entirely. I think it’s beautiful.

A good example has a zesty, cinnamon scented taste that is beyond duplication, if not caked up.

Try a fresh one.

The French must have evacuated a whole bunch of machine made El Morjane El Kala pipes just before they lost.



A caution. It might ruin you for less.

 

[tbradsim1]

Orley you done good!

 

[towhee89]

Beautiful. I too have been hunting an Edward's. $40 is about right. In fact that would be my max dollar for any of them.

 

[sablebrush52]

As long as you like how the pipe performs, it’s worth the money.

 

[BronzeAgePiper]

I’ve tasted the sweet cinnamon flavor on an ancient Ropp stummel. I assume it was Algerian briar. It was a far different experience than any other pipe I’ve broke in, and remains one of the coolest driest smoking briars I got. If I knew this was fact I’d only buy Algerian, too many mouth-breathers with Haunted Bookshop breath in my ear tellin me that’s not the case.