Your Blend Recipes

[Mr Beardsley]

I threw a weird one in the press yesterday but I needed to consult my computer to remember what it was

0.75oz stokkebye toasted burley
1oz stokkebye 702 burley
1oz luxury twist flake (rubbed out of course)
0.5oz c&d izmir

The burleys and twist made friendly with a shot glass of bourbon in a container for around 2 weeks. Everything got a spritzing of a light casing made with brown sugar, white sugar, and a drop of molasses. A tiny bit of blood orange bitters snuck into the small bit of casing. So did some magic glue. I plan on leaving this particular train wreck in the press for a week

[Houtenziel]

I threw a weird one in the press yesterday but I needed to consult my computer to remember what it was

0.75oz stokkebye toasted burley
1oz stokkebye 702 burley
1oz luxury twist flake (rubbed out of course)
0.5oz c&d izmir

The burleys and twist made friendly with a shot glass of bourbon in a container for around 2 weeks. Everything got a spritzing of a light casing made with brown sugar, white sugar, and a drop of molasses. A tiny bit of blood orange bitters snuck into the small bit of casing. So did some magic glue. I plan on leaving this particular train wreck in the press for a week

Everything sounds good, and I am curious to see how the Izmir does in there. Sometimes it really highlights the burley, other times it tastes like a dead snake on burned toast. I bet it will be good though..

[9 Iron]

it tastes like a dead snake on burned toast.

My wife is going to be pissed when she finds out you guys are using her secret recipe.

[Mr Beardsley]

I threw a weird one in the press yesterday but I needed to consult my computer to remember what it was

0.75oz stokkebye toasted burley
1oz stokkebye 702 burley
1oz luxury twist flake (rubbed out of course)
0.5oz c&d izmir

The burleys and twist made friendly with a shot glass of bourbon in a container for around 2 weeks. Everything got a spritzing of a light casing made with brown sugar, white sugar, and a drop of molasses. A tiny bit of blood orange bitters snuck into the small bit of casing. So did some magic glue. I plan on leaving this particular train wreck in the press for a week

Everything sounds good, and I am curious to see how the Izmir does in there. Sometimes it really highlights the burley, other times it tastes like a dead snake on burned toast. I bet it will be good though..

it tastes like a dead snake on burned toast.

My wife is going to be pissed when she finds out you guys are using her secret recipe.

I'm definitely hoping to avoid any dead snake flavor. Originally there was going to be a tiny bit of latakia in it but I didn't feel like finding the jar. The izmir was in plain sight

[Fr_Tom]

Winchester + dark fired hot off the press. I'll be trying this one at the meet later today


Ingredients are mostly together for the next round but I still need to prep a little casing and some magic so I'm not sure if I'll get it together before the meet or tonight or whenever

w00t! That sounds good.

[Mr Beardsley]

Winchester + dark fired hot off the press. I'll be trying this one at the meet later today


Ingredients are mostly together for the next round but I still need to prep a little casing and some magic so I'm not sure if I'll get it together before the meet or tonight or whenever

w00t! That sounds good.

It's absolutely fantastic (love at first puff type stuff) . Based off of a mix I saw you speak about multiple times. It somehow makes the reds in the Winchester taste... Redder. I'll check my stock of Winchester and send you one sometime soon padre

[Fr_Tom]

Winchester + dark fired hot off the press. I'll be trying this one at the meet later today


Ingredients are mostly together for the next round but I still need to prep a little casing and some magic so I'm not sure if I'll get it together before the meet or tonight or whenever

w00t! That sounds good.

It's absolutely fantastic (love at first puff type stuff) . Based off of a mix I saw you speak about multiple times. It somehow makes the reds in the Winchester taste... Redder. I'll check my stock of Winchester and send you one sometime soon padre

Winchester is good, and I have smoked a fair amount of it in the past. It is tasty as is but it is just too mild for my leathery palate.

[Mr Beardsley]

w00t! That sounds good.

It's absolutely fantastic (love at first puff type stuff) . Based off of a mix I saw you speak about multiple times. It somehow makes the reds in the Winchester taste... Redder. I'll check my stock of Winchester and send you one sometime soon padre

Winchester is good, and I have smoked a fair amount of it in the past. It is tasty as is but it is just too mild for my leathery palate.

Yes, it is definitely a mild mild smoke. Kentucky is a perfect addition

[Houtenziel]

My Anise Burley came out of the press a couple minutes ago. I think I sufficiently cranked down on the press, and the tobacco was much warmer, and a tad more moist from the extra casing. It came out about half height of my last two(with a half ounce more tobacco), and it feels almost like plastic. I can't really smell the anise in it, so hopefully it comes through in the flavor, otherwise I might have to start not being so conservative with my additives.

[Mr Beardsley]

My Anise Burley came out of the press a couple minutes ago. I think I sufficiently cranked down on the press, and the tobacco was much warmer, and a tad more moist from the extra casing. It came out about half height of my last two(with a half ounce more tobacco), and it feels almost like plastic. I can't really smell the anise in it, so hopefully it comes through in the flavor, otherwise I might have to start not being so conservative with my additives.

Looks fantastic. I think it's definitely going to take some experimenting to get an actual flavor dialed in vs a hint of aromatic