>>467097>Do you like Drambuie? I think it's pretty darn good!Personally, I dunno how much of the "whiskey-ness" remains after several smokes but I had read that this was standard operating procedure since oldy timey days for seasoning a new pipe (or re-seasoning an old pipe) and figured it wouldn't hurt.
The honey part though is valid and necessary, as the sugar in the honey forms a kinda charcoal layer all around the inside the bowl, which results in a cooler running pipe that tastes better and maintains the coal without burning the pipe itself.
But use whatever whiskey you like, I used Laphroaig but that's what I had on hand (as none of my friends will drink it).
>What is that lightly colored pipe on the edge? Beautiful arrangment of pipes and whiskey.Dunno, some kinda briar. It's a just a cool pic I found on-line.
I've got an Italian made Gepetto briar (similar to the pic) that I bought for my dad as a Christmas gift in the early 1980s in an effort to get him to quit smoking cigarettes. Didn't work though, he smoked the pipe a couple of times just to shut me up and I found it in a desk drawer in '91 when he passed away (from emphysema...) and I smoke it a couple of times per summer when camping or just sitting out in the backyard.
Also; proper packing of the bowl is important, take a pinch of tobacco about half the bowl's worth and lightly pack the bottom, then take another pinch and squish it together with your fingers into a wad and pack it on-top and bit tighter. You want the lower half of the tobacco in the bowl to be a bit more loosely packed and the top half more tightly packed.
Use wood matches and let the sulfur and other chemicals burn off before lighting the pipe. Butane lighters burn hotter and can scorch the top of the pipe bowl
Finally, allow it to cool down before cleaning out the ash and crumbs and NEVER bang the pipe against your foot or an ashtray, as the stem will break and you'll scratch up the bowl.
