OK
I misunderstood
I can see how some briar would taste green, sappy and full of tannins if improperly aged.
Much like oak staves used for wine barrels.
You bring up a good point. Maybe it
is the curing processes or lack there of. Maybe it is taste receptors or lack there of (after all the booze, snuff, cigarettes and cigars one person consumes in one day it is amazing they can taste anything). Or maybe genetics:
“In 1931, a chemist named Arthur Fox was pouring some powdered PTC into a bottle. When some of the powder accidentally blew into the air, a colleague standing nearby complained that the dust tasted bitter. Fox tasted nothing at all.
Curious how they could be tasting the chemical differently, they tasted it again. The results were the same. Fox had his friends and family try the chemical then describe how it tasted.
Some people tasted nothing. Some found it intensely bitter, and still others thought it tasted only slightly bitter.” -https://learn.genetics.utah.edu/content/basics/ptc
Or maybe someone has an altered sense of smell which could affect taste.
This is off topic so maybe a good topic for another thread. The point I am trying to highlight is that taste is highly subjective. I don’t know why these make of pipes deliver a great tasting pipe to me time and time again. I just know they do. At least for me.
Back on topic: To me, style of pipe and comfort, is secondary to how it tastes.so I buy brands that taste good to me such as Charatan, Amorelli and Ashton. There are others like Sasieni and Dunhill but they fell out of favor with me for one reason or another. Great pipes just not my cup o tea anymore.
Out of 8+ Castello pipes they all tasted just OK to me. Others absolutely love them. Subjective. I have one left but not for long. It is on the selling block.