Has a kind of chocolatey-raisin smell in the tin. There appear to be some flake chunks in there that aren't quite fully rubbed, so it was a little resistant to charring. Took two charring lights to get it going.

Has a kind of toasted bread taste to it that's really unique. I like it. I wouldn't buy more, but it's pleasant.

This is made primarily of cavendished light burleys and red virginias. There is a soupçon of dark leaf, most likely black cavendish, as perique doesn't seem to sensibly manifest. Heavily applied, the liqueurish topping is appealing.

French Quarter is a sweet and smooth cavendish which is thoroughly unlike Bourbon Street. It will definitely ghost a briar and seemed best in a narrow to medium gauge chamber.

Upon opening the tin, I detected a faint vanila scent, but not much else. If there is a topping or casing, this vanila might have come from that, but I don't think so. In no way would I classify this as an aromatic.

The coarse cut produces little chunks of tobacco about the size of a BB, mixed in with a good amount of loose tobacco. Packing straight out of the tin vs. rubbing it out didn't seem to make that much of a difference in the smoking quality. It is a bit more moist in the tin that it appears, so I recommend drying it out a bit before smoking.

It was a bit resistant to charing, requiring a second match to properly char and a third to finally get a good light. It smoked best hot, requiring careful attention to avoid scorching the tongue.

The flavor was difficult to ascertain until I got to my second bowl. I suppose it comes closest to toasted whole wheat bread or perhaps a toasted bagel. Occasionally, I encountered a faint bit of soapiness mixed in, but it would fade in an out, not apparently timed with how far I was through the bowl.

Being generous, I gave this 2 stars. It wasn't bad enough to deserve a single star, and I suppose this flavor might actually be attractive to a different pallette than mine. That said, I won't be buying a second tin of Sutliffe's French Quarter.