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Kingfisher
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<blockquote data-quote="-R." data-source="post: 146728" data-attributes="member: 1547"><p>My impression, after one bowl mind, is that there's a good bit of pepper in Kingfisher, though not as much as 633. </p><p></p><p>On the other hand, I don't find Escudo to be as rough as either 633 or Kingfisher. It seems much more balanced between the pepper of the Perique and the sweetness of the Virgina. I think that might be why I prefer it, where I've yet to really be taken with 633, which just seems almost astringent.</p><p></p><p>With the first half of the bowl of Kingfisher, I could detect the burley, but that seems to nearly disappear in the second half, where the pepper became very assertive.</p><p></p><p>Curious how much these blends can vary in subjective impression. Part of what makes the pipe so much fun, I think.</p></blockquote><p></p>
[QUOTE="-R., post: 146728, member: 1547"] My impression, after one bowl mind, is that there's a good bit of pepper in Kingfisher, though not as much as 633. On the other hand, I don't find Escudo to be as rough as either 633 or Kingfisher. It seems much more balanced between the pepper of the Perique and the sweetness of the Virgina. I think that might be why I prefer it, where I've yet to really be taken with 633, which just seems almost astringent. With the first half of the bowl of Kingfisher, I could detect the burley, but that seems to nearly disappear in the second half, where the pepper became very assertive. Curious how much these blends can vary in subjective impression. Part of what makes the pipe so much fun, I think. [/QUOTE]
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