Came home last night to this excitement from Whole Leaf Tobacco:
Piloto Cubano Viso
Dominican Seco
Dominican Binder
Criollo 98 Seco
Brazillian Mata Fina
Ecuador Maduro Wrapper
Criollo 98 Viso
Have not opened any of these sealed bags yet cause I know I'll get lost in the aroma for hours soon as I do. But they sure look delicious.
First thing I built when we moved in here was a 10' work bench with a 2x3 top and 2x6 legs and a 10' 4x4 clamping bar. The whole deal rolls on one end like a wheelbarrow. A couple weeks ago I horsed that hefty sucker up on our newly re-roofed porch which I intend to rebuild. Weather is finally finally finally breaking. I'm going to take these leaves out there on fine evenings, lay it out on that work bench, and roll up batches of perfectos. My mold spits out 5" x 48rg.
Given the ingredients shown above, I'm open to suggestions. What do you think might make a tasty blend? Note that I adore the Ave Maria, the Nestor 2000 Reserve, the Torano 1916 Cam, that moody nutmeg flavor profile. Spice without a peppery bite.
I also have a small bag of dark fire cured Shirazi which a BOTL from Virginia grew and cured on his farmette, and sent to me last year. There's enough to flavor a couple batches. Smells a lot like Latakia. Then I have a variety of Burleys as well. Taking suggestions what to roll that smoky meat flavor into as well.
That looks awesome, web! I love criollo's... they sort of have that bitter spice (like cinnamon or nutmeg) without the pepper. Mmm and that mata fina looks good... would those work toether?
Got this nice package from Sherm (rsherman24) yesterday from the Make a Wish thread! Unbelievable selection including the first Tat in my humi! Much appreciated! Can't wait to try these!
Comments
Should make for a good weekend, just need the rain to stop so I can fire up one of the smokes!
nice selection there. Enjoy
Piloto Cubano Viso
Dominican Seco
Dominican Binder
Criollo 98 Seco
Brazillian Mata Fina
Ecuador Maduro Wrapper
Criollo 98 Viso
Have not opened any of these sealed bags yet cause I know I'll get lost in the aroma for hours soon as I do. But they sure look delicious.
First thing I built when we moved in here was a 10' work bench with a 2x3 top and 2x6 legs and a 10' 4x4 clamping bar. The whole deal rolls on one end like a wheelbarrow. A couple weeks ago I horsed that hefty sucker up on our newly re-roofed porch which I intend to rebuild. Weather is finally finally finally breaking. I'm going to take these leaves out there on fine evenings, lay it out on that work bench, and roll up batches of perfectos. My mold spits out 5" x 48rg.
Given the ingredients shown above, I'm open to suggestions. What do you think might make a tasty blend? Note that I adore the Ave Maria, the Nestor 2000 Reserve, the Torano 1916 Cam, that moody nutmeg flavor profile. Spice without a peppery bite.
I also have a small bag of dark fire cured Shirazi which a BOTL from Virginia grew and cured on his farmette, and sent to me last year. There's enough to flavor a couple batches. Smells a lot like Latakia. Then I have a variety of Burleys as well. Taking suggestions what to roll that smoky meat flavor into as well.
Can't wait.
Hmmm.....I see more then 4 lines of gray...