@buflosab Based on the way it smells Perique is barn straw that has been urine on by a Billy Goat then left out in the sun to dry. And if you put straight Perique in your pipe and take a draw before lighting to do a little test dry puff before lighting the pipe - that's exactly the way it taste. But when mixed with another blend - the way you'd apply salt or pepper to a steak - just a sprinkle - it can make the smoke very rich. Lots of nice white smoke. And it can tone down an overpowering aromatic.
ghostsofpompeii,that's quite a discription.I can't figure out if you're putting me on or basically telling me it's a crap Tobbaco.One thing I know for sure I don't believe I will be buying any.Either way thank you for the comment.
@buflosab -- Perique is an acquired taste, but so are so many good things. You'll either like it or you won't.... just like Latakia. Perique is a very sophisticated smoke, and is not a "crap tobacco," unless you hate it. As @ghostsofpompeii said, it's a condiment. You wouldn't eat salt, pepper, Tabasco sauce, salad dressing, or mustard straight..... (WEll, maybe you would; I shouldn't presume
I suggest you try the gold standard in Virginia/Perique blends, Escudo, or perhaps Dunhill's Elizabethan Mixture.
Maybe I lost something in the translation,I read the link you sent and a few others and Perique was described in different terms.At any rate I now know the answer to my question. I have never really dug deep in to the various mixtures and ingredients of pipe tobacco, I just know what I like and leave it at that.However reading the various posts I've come to realize theirs a whole different level to what I thought was the simple act of smoking a pipe. It's very informative and interesting.Thank you for the info.
@buflosab -- Here's an analogy: Perique is to pipe tobacco what Pu-Erh is to tea.
Pu-erh's distinct flavor comes from the fact that after the leaves are picked, they are fermented. After that, the leaves are aged and then packed into bricks or cakes. Perique is processed involving fermentation and aging. Perique is not a strain of tobacco, like Burley or Virginia; it's a process applied to tobacco.
Salmon filets, on the rear deck. Eventually: dinner!!! I have easy recipes for several gravlax variants, but smoked outside is better IMHO. Oh, smoking BP in a Duncan Hill Aerosphere (Carey-free Tuesday!!!) whilst watching the closed gas grill cover. Oh, and the glories of backyard suburbia bordering on woods.
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Please download the attached .pdf on Perique
@buflosab Based on the way it smells Perique is barn straw that has been urine on by a Billy Goat then left out in the sun to dry. And if you put straight Perique in your pipe and take a draw before lighting to do a little test dry puff before lighting the pipe - that's exactly the way it taste. But when mixed with another blend - the way you'd apply salt or pepper to a steak - just a sprinkle - it can make the smoke very rich. Lots of nice white smoke. And it can tone down an overpowering aromatic.
I suggest you try the gold standard in Virginia/Perique blends, Escudo, or perhaps Dunhill's Elizabethan Mixture.
Pu-erh's distinct flavor comes from the fact that after the leaves are picked, they are fermented. After that, the leaves are aged and then packed into bricks or cakes. Perique is processed involving fermentation and aging. Perique is not a strain of tobacco, like Burley or Virginia; it's a process applied to tobacco.
I have easy recipes for several gravlax variants, but smoked outside is better IMHO.
Oh, smoking BP in a Duncan Hill Aerosphere (Carey-free Tuesday!!!) whilst watching the closed gas grill cover.
Oh, and the glories of backyard suburbia bordering on woods.