The Country Squire Tobacconist Ruins of Windsor
(2.67)
A naturally Sweet & Tangy blend of Golden Virginias, Flue-cured Virginias, Burley, Turkish, and Louisiana Perique.
Notes: Ruins of Windsor derives its name from the well-known Mississippi landmark located near the Mississippi River and the town of Port Gibson. Once the site of a beautiful plantation home, named Windsor, that was commissioned by Smith Coffee Daniell II in 1859 and completed in 1861, now only 23 Corinthian columns remain. When the four-story home was built, no expense was spared in its crafting and furnishing by Daniell, who unfortunately only lived in the home for a few weeks before his untimely death. During The Civil War, the roof-top observatory was used by Confederate soldiers as a lookout, and during Grant’s campaign against Port Gibson, the home was used as a hospital for Union soldiers. As the story goes, a Union soldier was shot and killed in the doorway of the magnificent mansion and in retaliation, the soldiers were instructed to burn Windsor. However, the widow Catherine Daniell pleaded for the home and reminded the soldiers of the care she had granted to their wounded and sick. The plantation home was saved that day, but Windsor met its fate on February 17, 1890, when a fire was accidentally started by a cigarette. Today only the ghostly columns and portions of the balustrade remain, an eerie reminder of the past. Some say you can see the ghost of Mr. Daniell walking in midst of the columns longing for his final rest or the phantom of the Union soldier looming where the door once stood. Do you dare take a journey to the Ruins of Windsor?
Details
| Brand | The Country Squire Tobacconist |
| Series | Squire Original |
| Blended By | The Country Squire |
| Manufactured By | The Country Squire |
| Blend Type | American |
| Contents | Burley, Oriental/Turkish, Perique, Virginia |
| Flavoring | Other / Misc |
| Cut | Ribbon |
| Packaging | Bulk |
| Country | United States |
| Production | Currently available |
Profile
Strength
Mild to Medium
Extremely Mild -> Overwhelming
Flavoring
None Detected
None Detected -> Extra Strong
Room Note
Tolerable
Unnoticeable -> Overwhelming
Taste
Mild to Medium
Extremely Mild (Flat) -> Overwhelming
Reviews
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Displaying 1 - 1 of 1 Reviews
| Reviewed By | Date | Rating | Strength | Flavoring | Taste | Room Note |
|---|---|---|---|---|---|---|
| Dec 28, 2022 | Mild to Medium | Very Mild | Mild to Medium | Tolerable |
Bag note/jar note smells promising, but I find this rather lightweight on the palate. Without Latakia or Cavendish for mouthfeel, it seems to lack foundation and depth, and comes across to me like a livelier, spicier Newminster Va-Tur. That in itself could still earn three stars if it weren’t for some other issues . . .
First minute strong of chlorophyll, burning grass, and burnt almonds. Settles in on flavors dominated by the interplay of Turkish and Perique, emphasizing lively spicy top notes, notably pink Malabar peppercorn, toasted pinoli, and black sesame seed. At times the Perique dominates with its pepper and mustiness (no dark fruits). The second half of the bowl also sees some earthy tastes come and go, like unwashed potato peel, suggesting to me that one of the ingredients wasn’t balanced in terms of pH.
I do find this distinctive, it’s not just another run-of-the-mill concoction, and there’s no question it has a unique savory character about it. But I find an oddness about this blend, the earthiness combined with something that has been cased in a sweet style, the net result being like brown sugar and vanilla custard on a baked potato peel. Hey, this obviously passed an initial tasting panel before being released, so somebody found it a worthwhile addition to the Country Squire portfolio.
Those who like Perique more than I may derive more enjoyment, but it’s not necessarily the percentage of Perique that bothers me, but how it reacts with the Turkish. I find that Turkish and Perique require careful balancing. In my own blending I often combine Perique with sweet Basma, but I use very judiciously with toasted Smyrna, Izmir, and not at all with Soukham. Blends are all about synergy, and this one, while ‘interesting’ just doesn’t have the harmony I seek.
I tried in a variety of briars, cobs, and meers, with pretty much the same result, though this blend did taste a little ‘cleaner’ in a Falcon International, using the proprietary long wood cellulose filter. I will set aside the remaining amount of my supply to revisit in 18 months; maybe I will have a better impression then. For now: two stars.
First minute strong of chlorophyll, burning grass, and burnt almonds. Settles in on flavors dominated by the interplay of Turkish and Perique, emphasizing lively spicy top notes, notably pink Malabar peppercorn, toasted pinoli, and black sesame seed. At times the Perique dominates with its pepper and mustiness (no dark fruits). The second half of the bowl also sees some earthy tastes come and go, like unwashed potato peel, suggesting to me that one of the ingredients wasn’t balanced in terms of pH.
I do find this distinctive, it’s not just another run-of-the-mill concoction, and there’s no question it has a unique savory character about it. But I find an oddness about this blend, the earthiness combined with something that has been cased in a sweet style, the net result being like brown sugar and vanilla custard on a baked potato peel. Hey, this obviously passed an initial tasting panel before being released, so somebody found it a worthwhile addition to the Country Squire portfolio.
Those who like Perique more than I may derive more enjoyment, but it’s not necessarily the percentage of Perique that bothers me, but how it reacts with the Turkish. I find that Turkish and Perique require careful balancing. In my own blending I often combine Perique with sweet Basma, but I use very judiciously with toasted Smyrna, Izmir, and not at all with Soukham. Blends are all about synergy, and this one, while ‘interesting’ just doesn’t have the harmony I seek.
I tried in a variety of briars, cobs, and meers, with pretty much the same result, though this blend did taste a little ‘cleaner’ in a Falcon International, using the proprietary long wood cellulose filter. I will set aside the remaining amount of my supply to revisit in 18 months; maybe I will have a better impression then. For now: two stars.
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