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<blockquote data-quote="Brunello" data-source="post: 554478" data-attributes="member: 4458"><p>Continued exploration of Country Squire blends:</p><p></p><p>Before lunch I enjoyed Country Squire Cherokee in a half bent rusticated Medico Crest. Pleasant by itself but I'll want to try sprinkling in a little C&D dark Burley to give it some more backbone.</p><p></p><p>Presently near the end of a bowl of Old Toby in a Nording Rhodesian. This is a sugar-cased Va-Bur-Per but I honestly don't taste any spice or distinctiveness from the Perique. Tastes like a generic B&M Cavendish blend to me. I'll want to add a good portion of Burley to take this in a more semi-aromatic direction if I'm to get through the two ounce supply. Any suggestions for tweaks from those who know this blend??</p><p></p><p>Anyhow, looking forward to the real star of the show, later this afternoon: Rivendell. That's the one to buy by the pound. Oh, I'm supposed to cool it with the recommendations . . . sorry.</p></blockquote><p></p>
[QUOTE="Brunello, post: 554478, member: 4458"] Continued exploration of Country Squire blends: Before lunch I enjoyed Country Squire Cherokee in a half bent rusticated Medico Crest. Pleasant by itself but I'll want to try sprinkling in a little C&D dark Burley to give it some more backbone. Presently near the end of a bowl of Old Toby in a Nording Rhodesian. This is a sugar-cased Va-Bur-Per but I honestly don't taste any spice or distinctiveness from the Perique. Tastes like a generic B&M Cavendish blend to me. I'll want to add a good portion of Burley to take this in a more semi-aromatic direction if I'm to get through the two ounce supply. Any suggestions for tweaks from those who know this blend?? Anyhow, looking forward to the real star of the show, later this afternoon: Rivendell. That's the one to buy by the pound. Oh, I'm supposed to cool it with the recommendations . . . sorry. [/QUOTE]
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