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Dec 3, 2021
5,787
51,215
Pennsylvania & New York
In my eagerness to smoke the Mapacho last night, I was a bit hasty and only gave the tobacco ten minutes of drying time, which is about what I usually give commercial blends. I knew it was really too damp and the moist tobacco created more steam than I would’ve liked. I thought the Mapacho cut from the log might need days of drying because it was so damp.

After I smoked the “cautious” half bowl (fearing a severe nicotine hit), when I checked the leftover tobacco I had cut from the log that was in my tobacco tray, I discovered that an hour or two of drying would be about right and match the feel tobacco usually gets with my shorter drying time for commercial blends. I just need to plan ahead with this tobacco. The small amount I smoked didn’t affect me differently in any appreciable way, so today I’m going to do a full chamber.

Anyway, I’m going to have the Ecuadorian Mapacho (Nicotiana Rustica) in a Peruvian ceremonial pipe typically used for smoking Mapacho or Ayahuasca, made from Chonta (Bactris Gasipaes—also known as Peach Palm, a hard Amazonian wood often used to make weapons), decorated with cross sections of Ayahuasca vines.

20240123_125001.jpg
 

Laurent

Lifer
Dec 25, 2021
1,514
16,696
45
Michigan
In my eagerness to smoke the Mapacho last night, I was a bit hasty and only gave the tobacco ten minutes of drying time, which is about what I usually give commercial blends. I knew it was really too damp and the moist tobacco created more steam than I would’ve liked. I thought the Mapacho cut from the log might need days of drying because it was so damp.

After I smoked the “cautious” half bowl (fearing a severe nicotine hit), when I checked the leftover tobacco I had cut from the log that was in my tobacco tray, I discovered that an hour or two of drying would be about right and match the feel tobacco usually gets with my shorter drying time for commercial blends. I just need to plan ahead with this tobacco. The small amount I smoked didn’t affect me differently in any appreciable way, so today I’m going to do a full chamber.

Anyway, I’m going to have the Ecuadorian Mapacho (Nicotiana Rustica) in a Peruvian ceremonial pipe typically used for smoking Mapacho or Ayahuasca, made from Chonta (Bactris Gasipaes—also known as Peach Palm, a hard Amazonian wood often used to make weapons), decorated with cross sections of Ayahuasca vines.

View attachment 281891
That’s a really cool pipe.
 

LotusEater

Lifer
Apr 16, 2021
4,449
58,848
Kansas City Missouri
In my eagerness to smoke the Mapacho last night, I was a bit hasty and only gave the tobacco ten minutes of drying time, which is about what I usually give commercial blends. I knew it was really too damp and the moist tobacco created more steam than I would’ve liked. I thought the Mapacho cut from the log might need days of drying because it was so damp.

After I smoked the “cautious” half bowl (fearing a severe nicotine hit), when I checked the leftover tobacco I had cut from the log that was in my tobacco tray, I discovered that an hour or two of drying would be about right and match the feel tobacco usually gets with my shorter drying time for commercial blends. I just need to plan ahead with this tobacco. The small amount I smoked didn’t affect me differently in any appreciable way, so today I’m going to do a full chamber.

Anyway, I’m going to have the Ecuadorian Mapacho (Nicotiana Rustica) in a Peruvian ceremonial pipe typically used for smoking Mapacho or Ayahuasca, made from Chonta (Bactris Gasipaes—also known as Peach Palm, a hard Amazonian wood often used to make weapons), decorated with cross sections of Ayahuasca vines.

View attachment 281891
What does Mapacho taste like?
 
Dec 3, 2021
5,787
51,215
Pennsylvania & New York
What does Mapacho taste like?

It’s a bit earthy and smokey with vegetal notes. There’s some sweetness with a sensation on the tongue that is similar to anise, but not quite. It doesn’t taste like any commercial blend of tobacco I’ve ever had. Shoot me a PM and I’ll send you some to try—I have a log.
 

Sobrbiker

Lifer
Jan 7, 2023
4,612
61,466
Casa Grande, AZ
In my eagerness to smoke the Mapacho last night, I was a bit hasty and only gave the tobacco ten minutes of drying time, which is about what I usually give commercial blends. I knew it was really too damp and the moist tobacco created more steam than I would’ve liked. I thought the Mapacho cut from the log might need days of drying because it was so damp.

After I smoked the “cautious” half bowl (fearing a severe nicotine hit), when I checked the leftover tobacco I had cut from the log that was in my tobacco tray, I discovered that an hour or two of drying would be about right and match the feel tobacco usually gets with my shorter drying time for commercial blends. I just need to plan ahead with this tobacco. The small amount I smoked didn’t affect me differently in any appreciable way, so today I’m going to do a full chamber.

Anyway, I’m going to have the Ecuadorian Mapacho (Nicotiana Rustica) in a Peruvian ceremonial pipe typically used for smoking Mapacho or Ayahuasca, made from Chonta (Bactris Gasipaes—also known as Peach Palm, a hard Amazonian wood often used to make weapons), decorated with cross sections of Ayahuasca vines.

View attachment 281891
That’s seriously cool! I was looking at Mapacho, but have been leery as the few places I saw it on line listed it as more of an herbal amalgam than solid Brazilian NicRust.
 

tfdickson

Lifer
May 15, 2014
2,424
49,420
East End of Long Island
I recently received a roughly two pound log of Ecuadorian Mapacho (Nicotiana Rustica), which can have up to nine times the amount of nicotine than common tobacco, so I’ll proceed with a relatively small amount to start; when I smoked three consecutive bowls of Sutliff Pipe Force V (which contains Rustica) during a Zoom call with a friend awhile back, I felt the nic hit big time at the end of three hours. I’m going to have the Ecuadorian Mapacho in a Peruvian ceremonial pipe typically used for smoking Mapacho or Ayahuasca, made from Chonta (Bactris Gasipaes—also known as Peach Palm, a hard Amazonian wood often used to make weapons), decorated with cross sections of Ayahuasca vines.

View attachment 281810

View attachment 281812

@tfdickson
I’m curious to hear what you think of this stuff, as I know you also got a log of Mapacho.

I haven’t opened mine up yet, it’s still in rope-wrapped log form. I’ll butcher it and fire some up soon though.
 
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