Semois As Condiment

[Casual]

I love the flavour of semois, but prefer the smoking characteristics of pressed tobacco. While I have never blended my own pipe tobacco, preferring the concoctions of blenders with far more experience than me, I decided to try my hand at trivial blending at home.

I have found a sprinkle of semois (Reserve du Patron) in a bowl of mostly PS Cube Cut to be fantastic. Slow burning from the cubes, but with the semois flavour just barely dominant. I swear the semois tastes like hazelnut, but I think I might be alone in that.

What other blends would benefit from a dash of semois?

 

[mso489]

Great idea. I'll try this with various blends. I love Semois neat, but this could be a whole new adventure with it.

 

[Country Bladesmith]

I love the flavour of semois, but prefer the smoking characteristics of pressed tobacco.

I’ve yet to try Semois, but have you considered pressing it?

 

[Casual]

Great idea. I'll try this with various blends. I love Semois neat, but this could be a whole new adventure with it.

I like it neat, but it burns too quickly for me. I’m much more comfortable with blends that I can gravity fill and go, like broken flakes and cube cuts. I’m trying to get the best of both worlds.

 

[Casual]

I’ve yet to try Semois, but have you considered pressing it?

I have not. You would need to hydrate it with something and then presumably put it in one of those noodle presses people talk about. It might work fine, but that‘s far more work than I have contemplated so far.

A semois flake would be something indeed.

 

[mso489]

A not too broad bowl that is fairly deep helps accommodate a good amount of Semois and slow the burn a bit. I have a MM cob freehand and a tall bowled La Rocca poker that serve this purpose. A stack or chimney would be good. This relates to smoking it neat.

 

[NomadOrb]

I swear the semois tastes like hazelnut, but I think I might be alone in that.

You're not the only one, I also get kind of a peanut butter filled pretzel from it.