EDIT: Fixed Capitalization in Title (See Rule 9)
When I returned to pipe smoking and tried some of my cellared tins from the early 'oughts, I found that I no longer care for English or Balkan blends, primarily because I lost my taste for latakia. I recall even back then I had stopped buying such blends for that very reason. I stopped opening the old tins so as to be able to trade or sell them, rather than waste another I know I won't like.
Moving on to present time -- I like burley or burley forward anything, my staples are Old Joe Krantz and Haunted Bookshop. I'm also very much enjoying Redburn. I'm interested in "codger style" blends, and I find that dismissing any blend with latakia is limiting. To that end, I wanted to try some burley based blends that uses latakia sparingly as a condiment, much like having a touch of kentucky or perique. I looked into it, and ordered two small tins to try: Morley's Best, and Old Joe Krantz Red Label.
I'd welcome any thoughts on those, or suggestions from this distinguished group of experts for other blends to try with that characteristic. I suspect I might enjoy a touch of latakia in a burley blend, if it doesn't just straight up taste like a latakia blend to me. Thanks in advance for any feedback!
When I returned to pipe smoking and tried some of my cellared tins from the early 'oughts, I found that I no longer care for English or Balkan blends, primarily because I lost my taste for latakia. I recall even back then I had stopped buying such blends for that very reason. I stopped opening the old tins so as to be able to trade or sell them, rather than waste another I know I won't like.
Moving on to present time -- I like burley or burley forward anything, my staples are Old Joe Krantz and Haunted Bookshop. I'm also very much enjoying Redburn. I'm interested in "codger style" blends, and I find that dismissing any blend with latakia is limiting. To that end, I wanted to try some burley based blends that uses latakia sparingly as a condiment, much like having a touch of kentucky or perique. I looked into it, and ordered two small tins to try: Morley's Best, and Old Joe Krantz Red Label.
I'd welcome any thoughts on those, or suggestions from this distinguished group of experts for other blends to try with that characteristic. I suspect I might enjoy a touch of latakia in a burley blend, if it doesn't just straight up taste like a latakia blend to me. Thanks in advance for any feedback!
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