Been chatting away, and just finished smoking Peter Stokkebye No. 17 English Luxury in a quarter bend smooth dark brown small bowl 2016 Brigham Algonquin 226 Rhodesian with a long black vulcanite tapered stem.
About to greet the sunrise with my MM Cobbit filled with Petersen Elizabethan. For the morning going to pair that with a cup of a robust kind of rarity Sticky Rice Sheng Pu-erh, a mixture of Sheng Pu-Erh and Nuo Mi Xiang an Yunan province herb that has the natural fragrance of sticky rice. Golden liquor and a hint of yeastiness a taste almost like freshly baked bread. It comes in square cakes, and I should be able to seep it two or three times and drink it all morning.