I just completed a trade, and in it, received three tins of Samuel Gawith Black xx.
Just popped a tin, the second in my life, and couldn't stop grinning as I beheld the oily turds in the tin before me. My coworkers looked over and laughed, gave a whiff and wrinkled their nose, but hey, more for me. And don't get me wrong, I like to share.
For all the complaints about how hard this stuff is to prepare and pack, it's easy as pie for me. And I have problems with even the driest and simplest shag cuts. I just snip off coins with a cigar cutter about as thick as a nickel, rub it into a wet, greasy ribbon, and load it nice and loose in one smooth motion. One quick charring light, and it burns all the way down to the heel with no relights, and the most beautifully consistent flavor.
While I disagree with most of the sentiments about packing and preparation, I agree with almost all of the flavor descriptions. Charred barbecue, motor oil, damp earth, maduro cigar, and a creamy sweetness that sticks to the palate like glue and is resistant to any attempts to get rid of it before it fades on its own hours after finishing the bowl. I have a bowl of Commonwealth ready to go, but just can't bring myself to light it and alter this finish. I don't understand how people can list these flavors as reasons they don't like it, but then again, I feel the same way about the people who don't like latakia because 'it tastes like a campfire'. How could that be a bad thing?
Most of my favorite pipe blends and cigars have that in common. I love a smoke with a distinct texture, and more mineral and earth-forward flavors. The Arturo Fuente Anejo is my favorite cigar for the same reason. It's been a few months since I finished my first tin of Black xx, and this one is just as wonderful as I remember that one being. There's just nothing I've had that comes close.
Just popped a tin, the second in my life, and couldn't stop grinning as I beheld the oily turds in the tin before me. My coworkers looked over and laughed, gave a whiff and wrinkled their nose, but hey, more for me. And don't get me wrong, I like to share.
For all the complaints about how hard this stuff is to prepare and pack, it's easy as pie for me. And I have problems with even the driest and simplest shag cuts. I just snip off coins with a cigar cutter about as thick as a nickel, rub it into a wet, greasy ribbon, and load it nice and loose in one smooth motion. One quick charring light, and it burns all the way down to the heel with no relights, and the most beautifully consistent flavor.
While I disagree with most of the sentiments about packing and preparation, I agree with almost all of the flavor descriptions. Charred barbecue, motor oil, damp earth, maduro cigar, and a creamy sweetness that sticks to the palate like glue and is resistant to any attempts to get rid of it before it fades on its own hours after finishing the bowl. I have a bowl of Commonwealth ready to go, but just can't bring myself to light it and alter this finish. I don't understand how people can list these flavors as reasons they don't like it, but then again, I feel the same way about the people who don't like latakia because 'it tastes like a campfire'. How could that be a bad thing?
Most of my favorite pipe blends and cigars have that in common. I love a smoke with a distinct texture, and more mineral and earth-forward flavors. The Arturo Fuente Anejo is my favorite cigar for the same reason. It's been a few months since I finished my first tin of Black xx, and this one is just as wonderful as I remember that one being. There's just nothing I've had that comes close.
I guess it was more interesting than gross or else I wouldn’t have finished it, but I need to give it another go. The nicotine level wasn’t as strong as I thought it would be, but was noticeable. Along the same lines as 1792 Flake. I wasn’t super crazy about the stale cooking oil taste, but it came and went in waves, and when it was absent, it was not a bad tasting smoke.
