![]() NO, not a big Cuban or Dominican, more like a small dry cigar in the Dutch or German style.įinish: Finishes pretty much like the middle, without a gurgle. Mid-bowl: Flavor develops nicely, with a cigar characteristic. Initial flavor: I taste the Burley mostly in this blend at the beginning, (which means more body than flavor), pleasant and natural. A little tamp in mid match, and it?s ready Lighting: Lights easily, sometimes one match does it. Packing: Packs easily by just dropping it into the bowl a pinch at a time. This is probably the perique?s characteristic aroma I usually have to let most tobaccos dry out a bit before I can enjoy them.Īroma: Mostly a clean, nutlike and slightly sweet aroma, with a trace of ?mustiness?. ![]() A bit drier than most blends, but perfect for my taste in that area. The cut is random, with some cube-cut apparent. I initially wanted to try this blend because of the name, and have since become a fan of both Cristopher Morley (the author of the book for which the blend is named), and Bob Runowski (the originator of the blend.) Normally, I prefer Virginias, and Latakia blends, but this Burley impressed me greatly.Īppearance: Predominantly medium reddish color, with a fair amount of lighter leaf, and a small percentage of darker tobacco. The room note is pungent, and won't make your relatives happy, but if you don't like them, this will increase your enjoyment. ![]() Leaves virtually no moisture in the bowl. Burns cool and clean at a moderate pace with a very consistent flavor, but puff slowly or risk a cigarette-like, ashy taste. The nic-hit is near the center of medium to strong. The strength is closer to strong than it is to medium. Not an all day smoke, but if you want a strong burley with kick, it'll satisfy. ![]() The perique is strong and plentiful and adds a strong nic hit along with a very obvious pepper and plum taste, so don't smoke it on an empty stomach. The red Virginia adds a very light dark fruit sweetness, wood and earth, but it's hardly a major player in this blend. As if licentious dolls weren't creepy enough, there are reports of Lydia-a former madam of the brothel-haunting the site, complete with cold spots and lingering smells of perfume wafting through the halls.You'd better like nutty, earthy, dry, woody, unflavored bold burley with a few rough edges and hint of spice, or you won't like this even a little bit. Fast-forward to 2019, when the Red Onion Saloon still operates as a bar and restaurant (yep, the dolls are still on display), and offers tours of the upstairs rooms, which are preserved as a sort of makeshift brothel museum. When the customer came back downstairs, the doll would be returned to her sitting position to let other potential clients know she was available. A customer would choose one of the dolls, at which point it was laid down on the bar to indicate that particular worker was occupied. (Always a good sign.) Every day, 10 dolls would be placed on the bar downstairs, each one representing one of the ladies working in the upstairs rooms. Established in 1898 as a brothel for miners during the Klondike Gold Rush, Alaska's Red Onion Saloon had a feature that set it apart from other bordellos: It used dolls to help run its business. ![]()
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