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Pipes & Tobacco
General Pipe Discussion
Can ALL of you experienced pipe smokers chime in on this one
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<blockquote data-quote="Richard Burley" data-source="post: 498465" data-attributes="member: 1690"><p>I think it's more what is done to the briar post-harvest than anything else. I've had allegedly 100-year old briar that smoked like crap and I've had allegedly wonderful old Algerian briar that smoked like crap. Say what you want about Dunhills and other old-school marques, you never get a green or nicotinic taste from them. I always attributed that to processing. That and how close to the burl plateau the stummel came from, maybe. But I'm not a pipe maker and don't know what I'm talking about. Those are just the impressions rattling around my skull for 50 years.</p></blockquote><p></p>
[QUOTE="Richard Burley, post: 498465, member: 1690"] I think it's more what is done to the briar post-harvest than anything else. I've had allegedly 100-year old briar that smoked like crap and I've had allegedly wonderful old Algerian briar that smoked like crap. Say what you want about Dunhills and other old-school marques, you never get a green or nicotinic taste from them. I always attributed that to processing. That and how close to the burl plateau the stummel came from, maybe. But I'm not a pipe maker and don't know what I'm talking about. Those are just the impressions rattling around my skull for 50 years. [/QUOTE]
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Pipes & Tobacco
General Pipe Discussion
Can ALL of you experienced pipe smokers chime in on this one
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