I’m not a super taster with food after decades of experience so I probably never will be with tobacco.No, my sense of taste is not so developed that I can discern nuances in briar from different regions or if they are air vs kiln dried or oil-cured
I can imagine that some super tasters may be able to tell the difference in new pipes with unstained chambers.
I just can’t see how that is possible in a well-loved estate -despite the assertions of some
I agree about well-loved estates. In my experience, even very old unsmoked estates require more of a break in time. I always get some kind of faint antique store smell more than a taste occasionally while smoking very old briars and meerschaums for the first time after they probably sat in storage for half a century or more.