| Notes: I have smoked several tins of this now-defunct blend and I admit I am rather partial to it. It's not made any more, but it can be a treat if you enjoy this sort of tobacco. I like it best in a big Dunhill ODA and enjoy it most as the first bowl of the morning.
Appearance: Red and dark brown with a few black pieces. A slightly broken flake.
Aroma: It smells nutty and round, as if it contains a sizable proportion of red burley. The Danish element raises its head quickly enough in the form of cream cheese, Gouda, cherry, fig, cavendished tobacco scent, elm branch, mulch, green clover, and honey.
Taste: Mellow, rich, sweet, and round on the tongue. Simple and uncomplicated. Certainly without the slightest hint of tongue bite. Gouda, Edam cheese, Beaujolais Nouveau, yellow cake, figs, pie crust, cherry juice.
Comparisons: Falls in with the family of the Danish aromatics. Similar to Black Man Company's Royal Scot, but sweeter and lighter. As if Brindley's English Slices or Imperial's St. Bruno were somehow magically reborn as a Danish cavendish.
Bottom Line: For a sweetly cavendished burley blend, it seems the ideal "working man's smoke."
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| A danish attempt to do, what the Americans are very good at.
Collier's is very reminiscent to Edgeworth slices, though this one has som black unsweetened Cavendish in it. It gives the blend certain notes of chocolate. Typical Burley, with its musty earthy undertones, very stout and working-man-tobacco-like (not cheap leaf).
My tin was about 30 years old, and I know that Burley does not age well, but 30 years has smoothened this blend out to being soft and velet-like on the palate. It is no longer produced, but if you can get hold of a tin and if you are a Burley fan, this might just be the treat for you.
When iI crave Burley, (occasionally) I pop a tin of Collier's; It is rather good actually.
Jakob Kiilerich
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