This is exquisite stuff!
The flakes are crumbly and jet black. There is the most lovely smell of bread and the spices used in pastry such as cardamon and cinnamon, as well as a high degree of fermentation, which I would call sour. The smoke is just like the aroma, with a base taste of darkness flavored as latakia. But the latakia lacks the strong smokiness so typically present. Most unusual. Strong but of the strength of Old Dark Fired rather than Dark Flake. The flavor may sound as if derived from topping, but I don't detect that.
Expensive, I paid $12.75 per tin from Iwan Ries as they were the only shop that had it; hopefully Sillem's is cooking up a new batch. Highly recommended.
It regularly astounds me how many lovely tobaccos exist. Every year I add three or four of them and awaken the desire to cellar them deeply, but resources govern that acquisivity (not a word, but I like it).
The flakes are crumbly and jet black. There is the most lovely smell of bread and the spices used in pastry such as cardamon and cinnamon, as well as a high degree of fermentation, which I would call sour. The smoke is just like the aroma, with a base taste of darkness flavored as latakia. But the latakia lacks the strong smokiness so typically present. Most unusual. Strong but of the strength of Old Dark Fired rather than Dark Flake. The flavor may sound as if derived from topping, but I don't detect that.
Expensive, I paid $12.75 per tin from Iwan Ries as they were the only shop that had it; hopefully Sillem's is cooking up a new batch. Highly recommended.
It regularly astounds me how many lovely tobaccos exist. Every year I add three or four of them and awaken the desire to cellar them deeply, but resources govern that acquisivity (not a word, but I like it).
