This goes on sale January 14th at 6 p.m. EST.
The sun cured Orientals include 2005 Turkish Izmir and fragrant 2019 Thailand Izmir along with 2005 Macedonian Samsun. They offer a wealth of earth, wood, sharp dry sourness, floralness, herbs, incense, spice, smoke, vegetation, some buttery sweetness, nuts, and a little leather. They take a small lead. The major aspects of the Kentuckys continually blend with the Orientals enough to almost co-lead. The 2015 dark fired and 2019 semi-fired cured Kentuckys provide an abundance of smoke, sourness, floralness, spice, earth, wood, toast, vegetative grass, some sweetness, herbs, nuts, and very mild, but noticeable barbecue. The 2013 mahogany red Virginia and two 2021 orange Virginias from different farms produce a fair amount of tart and tangy citrus, bread, grass, earth, wood, sugar, tangy dark fruit, floralness, vegetation, mild spice and light vinegar. Due to their inherent fruitiness, they are a couple of steps above the condiment line. There are no toppings or casings. The strength and taste levels are filling. The nic-hit is almost full. No chance or bite or harshness. Has a few small rough notes which are typical of Kentuckys and Orientals. The easily broken apart broken flakes are mildly moist, and need no dry time. Deeply rich with well balanced, nuanced and obvious complexities, it burns cool, clean and a tad slow with a mostly consistent fruity, sour, floral, (various) spicy, smoke and mild barbecue to create a zesty piquant flavor that extends to pleasantly long lasting after taste. The room note is pungent. Leaves little dampness in the bowl, and requires a few more than an average number of relights. Not an all day smoke although it is repeatable. I suggest a moderate size, wide bowl for this blend to capture the nuances. Four stars out of four.
©Jim Amash 2025.
The sun cured Orientals include 2005 Turkish Izmir and fragrant 2019 Thailand Izmir along with 2005 Macedonian Samsun. They offer a wealth of earth, wood, sharp dry sourness, floralness, herbs, incense, spice, smoke, vegetation, some buttery sweetness, nuts, and a little leather. They take a small lead. The major aspects of the Kentuckys continually blend with the Orientals enough to almost co-lead. The 2015 dark fired and 2019 semi-fired cured Kentuckys provide an abundance of smoke, sourness, floralness, spice, earth, wood, toast, vegetative grass, some sweetness, herbs, nuts, and very mild, but noticeable barbecue. The 2013 mahogany red Virginia and two 2021 orange Virginias from different farms produce a fair amount of tart and tangy citrus, bread, grass, earth, wood, sugar, tangy dark fruit, floralness, vegetation, mild spice and light vinegar. Due to their inherent fruitiness, they are a couple of steps above the condiment line. There are no toppings or casings. The strength and taste levels are filling. The nic-hit is almost full. No chance or bite or harshness. Has a few small rough notes which are typical of Kentuckys and Orientals. The easily broken apart broken flakes are mildly moist, and need no dry time. Deeply rich with well balanced, nuanced and obvious complexities, it burns cool, clean and a tad slow with a mostly consistent fruity, sour, floral, (various) spicy, smoke and mild barbecue to create a zesty piquant flavor that extends to pleasantly long lasting after taste. The room note is pungent. Leaves little dampness in the bowl, and requires a few more than an average number of relights. Not an all day smoke although it is repeatable. I suggest a moderate size, wide bowl for this blend to capture the nuances. Four stars out of four.
©Jim Amash 2025.
