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Haddo's Delight
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<blockquote data-quote="alfredo_buscatti" data-source="post: 188222" data-attributes="member: 36"><p>I was just reading Pease's tin notes of Cumberland:</p><p></p><p>The Mahogany, which is a type of dark-fired</p><p>Matured and stoved flue-cured VA</p><p>Red VA</p><p>Perique</p><p></p><p>I don't think I taste the Perique as such, but I know the blend to be quite complex and satisfying. The magic of the blend derives, I would say, from the Mahogany. I have quite a bit of it that is six years old, and as it aged the Mahogany doesn't loose its flavor—it's still the strongest taste—but it has toned down and married wonderfully.</p><p></p><p>I smoked several tins before beginning to lay it in to the cellar, and they were enough, even when fresh, to prompt me to do so.</p><p></p><p>It's very good fresh, but of course it is quite wonderful when aged.</p></blockquote><p></p>
[QUOTE="alfredo_buscatti, post: 188222, member: 36"] I was just reading Pease's tin notes of Cumberland: The Mahogany, which is a type of dark-fired Matured and stoved flue-cured VA Red VA Perique I don't think I taste the Perique as such, but I know the blend to be quite complex and satisfying. The magic of the blend derives, I would say, from the Mahogany. I have quite a bit of it that is six years old, and as it aged the Mahogany doesn't loose its flavor—it's still the strongest taste—but it has toned down and married wonderfully. I smoked several tins before beginning to lay it in to the cellar, and they were enough, even when fresh, to prompt me to do so. It's very good fresh, but of course it is quite wonderful when aged. [/QUOTE]
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