2015 Haddos in a 2023 saint Patrick's day peterson sandblast
Be well, swift recovery.Just finished some Wilke Crystal Palace in a Tilshead.
I’ll be having some Anomalous in a 22 Masta as the last smoke of the evening and a hot toddy made with cognac to ease my throat and chest. View attachment 262529
So here in Grand Rapids Michigan we have a distillery called Eastern kille. They make a hops fused gin that’s awesome for cocktails. It cuts the pine taste way down and allows more floral notes. I do 1oz equal parts of gin, cold brew, sweet vermouth and averna amora.Your drink sounds good! Did you add cold brew or use Mr. Black?
Sorry to hear that.
Which one?
I ended up with 2 pounds of the 22 so I didn't go for the 23. I remember thinking it had gone flat after a bit of time out of the original packaging, I think Embers had said that too. Now I'm not too sure, seems like there is plenty for my tongue after 2 years in the jar.Edit to the above post.
After a lot of smoking, rubbing and sniffing of the two Folklore blends I’m pretty sure the 23 has a much higher proportion of Va’s. I’m sure that’s where the aroma is coming from and it’s what my Va sensitive tongue is telling me. The 22 seems heavier on the Katerini, Kentucky and Perique.
I’d still like to hear other opinion’s though.
Most of you know that I’m a big fan of Savinelli and its rich history. Many of you know the company was founded in 1876, and that Achille Savinelli, Sr. and his siblings opened shops in both Milan and Genova (Genoa). This is a Savinelli Meerschaum Tirolean with cherry shank and horn stem with orific bit (and cork mortise) from the shop run by Angelo Savinelli located at Galleria Mazzini 31 in Genova, Italy, probably from the late 19th or early 20th Century. Savinelli 140° (2022 Edition, No. 1358/2800) seems an appropriate blend to have in it.
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Here’s a vintage postcard showing the storefront at Galleria Mazzini.
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