In that event, in my case the last tin would likely be a tin of SG Black XX Rope -- I'll likely keep putting that offIdeally, I would like to smoke the last tin the day before I pass on, lol.
To me, it tastes like the grease a steak leaves on an outdoor grill -- hopefully it will have mellowed since 2011 whenever I try it again.That black rope might be powerful. I have some brown rope, I believe the stoving to black might make it a little less powerful. Not sure, but I do have a stash of black rope I never got around to opening.
My tins runneth over!!! Dunhill, McClellands, GLP, PCCA, McRainies, etc., etc. I just tend to use my jarred 'baccy rather than open a tin. I better get to it! Ain't gettin' any younger!! FTRPLT
The brown ropes tend to have a bit more N than the black, but the black ropes usually taste stronger.That black rope might be powerful. I have some brown rope, I believe the stoving to black might make it a little less powerful. Not sure, but I do have a stash of black rope I never got around to opening.
I have a relatively extensive cellar with many unicorns. The thing is, I enjoy so many easy to replenish blends (WCC, Peretti, codger, etc.) that it makes no sense to pop a $70+ tin, despite probably enjoying it 25% more. So the McClellands, the Pease Syrians, the old Dunhills just take up space and fade. Or maybe improve, I don't know. Selling is a hassle and I refuse to pay a 35% fee to Steve, despite him being a nice guy. It's fun looking through my tins and bags, recalling old times and prices.
That is SUCH a great blendI did pop a tin of Classic Samsun last summer. Extravagance is sometimes justified.
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