Well I popped the 22 y/o tin of St. Bruno and the seal had remained intact. The tin note was unbelievable, nothing at all like the St. Bruno pouch which I found out was actually made for Ogden by Mac Baren and has been sold in the UK for over 1 1/2 years.
I felt like I had uncorked a heady vintage Porto or Madiera. The creaminess I had in the first pipe was not what I experienced with the 22 y/o, it was thick, almost meaty with a Porto/Madiera note, as the pipe progressed it reminded me of the rich taste of warm New England Brown Bread. Further into the smoke hints of toffee, cinnamon and wine tickled my palate. I normally don't smoke longer than 20 minutes at a time since I can often get bored but not so with this tobacco it changed flavor profiles often and once and again you got that back note of citrus.
It was over an hour before the pipe went out probably the longest one held my attention as I did some chores around the garden, when it finally extinguished itself I was sad that it had ended but resolute in knowing I had to preserve this tobacco so I could treat myself again and leaving it in the tin was out of the question.
So there you have it, my report on keeping it smokey with the 22 y/o St. Bruno, I have photos of the pouch and tin tobaccos as well as what came out of the pipe and of course me smoking, regards.