These are called « bouchons de semois ».
docpierce 2020 Tobacco Garden
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Yeah I just saw the listing on tobaccoreviews about bouchons. Has anyone here smoked semois like this? Either from manil or with homegrown? I would assume the cut would lead to the smoke being more cigar like, some reviews say even sweeter.
I have made "long filler" bouchons of several pipe blends of whole leaf tobacco (not Semois), and have the impression that all it does is allow you to prepare multiple pipe bowls of tobacco ahead of time. You just stick one into a pipe bowl, and light it up. I detected no impact on the taste or aroma. I think that creating bouchons at home is a curious exercise in odd traditions, but otherwise not all that meaningful.
Bob
Bob
Awesome feedback. Thanks bob. Would I get similar results with making twists and then chopping into lengths that could fit into a bowl whole? My hesitation would be the difference in draw between smoking a long filler bouchon or a chunk of twist that would be tighter
Just give it a twist (fracture it a bit), and make sure you don't block the smoke hole.
Bob
Bob
I smoked a few "bouchons de semois" some years ago, the experience was very close to a "standard" pipe of semois.
The main difference is that it gives a cooler smoke since it creates a empty space in the pipe bowl (the bowl is not full).
A bouchon de semois is not compressed at all (and it is not a long filler, it's just a ribbbon cut put in a conic shaped cigar), so a twist might give a different smoke (unless you rub it out).
The main difference is that it gives a cooler smoke since it creates a empty space in the pipe bowl (the bowl is not full).
A bouchon de semois is not compressed at all (and it is not a long filler, it's just a ribbbon cut put in a conic shaped cigar), so a twist might give a different smoke (unless you rub it out).
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