Gag

I haven't really mentioned pipe smoking very often on this blog. But this article about a restaurant, or something, in San Antonio caught my attention:

Between sips of bottled water, fruit juice, tea and soft drinks, they take drags on plastic hoses attached to elaborate water pipes filled with fruit-flavored tobacco, engaging in an Arabic custom that originated more than 500 years ago: spending a leisurely evening with friends over a shisha, also known as hookah.

A harmless enough pastime, I am sure. But fruit-flavored tobacco? Ye gads. I had enough of that in times past with a pipe. As Bill the Cat was often wont to say: Ack! Just give me a briar and something with lots of good American Perique. And since there is no direct link to this section of this article, I'll copy it here:

In contrast, perhaps the most strongly-flavoured of all tobaccos is the Perique, from Saint James Parish, Louisiana. When the Acadians made their way into this region in 1776, the Choctaw and Chickasaw tribes were cultivating a variety of tobacco with a distinctive flavour. A farmer called Pierre Chenet is credited with first turning this local tobacco into the Perique in 1824 through the technique of pressure-fermentation.

The tobacco plants are manually kept suckerless, and pruned to exactly 12 leaves, through their early growth. In late June, when the leaves are a dark, rich green and the plants are 24-30 inches (600 to 750 mm) tall, the whole plant is harvested in the late evening and hung to dry in a sideless curing barn. Once the leaves have partially dried, but while still supple (usually less than 2 weeks in the barn), any remaining dirt is removed and the leaves are moistened with water and stemmed by hand. The leaves are then rolled into "torquettes" of approximately 1 pound (450 g) and packed into hickory whiskey barrels. The tobacco is then kept under pressure using oak blocks and massive screw jacks, forcing nearly all the air out of the still-moist leaves. Approximately once a month, the pressure is released, and each of the torquettes is "worked" by hand to permit a little air back into the tobacco. After a year of this treatment, the Perique is ready for consumption, although it may be kept fresh under pressure for many years. Extended exposure to air degrades the particular character of the Perique. The finished tobacco is dark brown, nearly black, very moist with a fruity, slightly vinegary aroma.

Considered the truffle of pipe tobaccos, the Perique is used as a component of many blended pipe tobaccos, but is too strong to be smoked pure. At one time, the freshly moist Perique was also chewed, but none is now sold for this purpose. Less than 16 acres (65,000 m²) of this crop remain in cultivation, most by a single farmer called Percy Martin, in Grande Pointe, Louisiana. For reasons unknown, the particular flavour and character of the Perique can only be acquired on a small triangle of Saint James Parish, less than 3 by 10 miles (5 by 16 km). Although at its peak, Saint James Parish was producing around 20 tons of the Perique a year, output is now only a few barrelsful.

While traditionally a pipe tobacco (and still available from some specialist tobacconists), the Perique may now also be found in the Perique cigarettes of Santa Fe Natural Tobacco Co., in an approximately 1 part to 5 blend with lighter tobaccos. A similar tobacco, based on pressure-fermented Kentucky tobacco is available by the name Acadian Green River Perique.

Info from http://tobacco.biography.ms/

I once referred to a particular Perique blend of which I am fond in this way: I puffed a wreath of smoke that smelled like some kind of antediluvian fruit fermenting on the bottom of a Louisiana bayou on a hot August night.