2021 first attempt ever: mbatini

[deluxestogie]

And what about my other 'impression' when a stick tastes cheese?

"The catabolism of free amino acids, free fatty acids, and lactic acid, and metabolism of citrate produce volatile aroma compounds which contribute to cheese flavor (McSweeney and Sousa, 2000)."

Bob

 

[mbatini]

Experimenting a second run in the kiln for a quarter of my leaves.
This could give me some references (in a couple of weeks) comparing same blend/size with different kilning.

Bye
Mauro

 

[FrostD]

How’s it all been going @mbatini ? Interested to hear on the progression!

 

[plantdude]

I’m glad everything is going on well! I’m curious too to see how the Nostrano will perform in a different climate/soil combination.

pier

Resurrecting an old post in the name of feedback... Nostrano del brenta has performed beautifully for me in the southern US. 2nd year growing and no complaints. Large beautiful, thick leaves and no disease issues. Air cured to a nice dark brown color. It has proven to be a very hardy variety down here and performed well both in a normal year and this last year in drought like conditions.
Finally tried some that had been aged a year and sitting in the attic. Rolled a small cigar and had it it in the humidor for about three months next to a cedar wrapped cigar. Don't know if it picked up some flavor from the cedar wrapped cigar next to it, but it definetly had notes of cedar, a slight spiceyness, and an overall nice flavor to it. I was pleasantly surprised. I'd say it's a winner and one well worth trying. Thanks @Alpine for bringing this one up on the radar.