The Lather Maestro
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So now my first question for you pipe experts.
Why the difference in price between a Dunhill pipe and a Savinelli? ... Clearly, if they stick their name on it, it's going to be a flawless pipe, but isn't the premium being paid simply for the name Dunhill stamped on it?
To clarify, when one speaks of a century old burl, that’s how old the shrub is before the burl is harvested. These shrubs at one time were allowed to grow for centuries before harvesting the burls.^^^^^^^^^^^
Outstanding, @Columbo That kind of post is exactly what I hoped this thread to be. Thank you! And that makes sense, and I did not know they are better aged that long. I figured a few years is plenty. I can't imagine the burls are not bone dry after 20 years. Do you know what happens to them as they age from 20 to 100 years? That is interesting for sure!
Wikipedia said:Erica arborea
Wikipedia said:, the tree heath or tree heather, is a species of flowering plant (angiosperms) in the heather family Ericaceae, native to the Mediterranean Basin and Ethiopia, Kenya and Tanzania in East Africa. It is also cultivated as an ornamental. Briar does refer to the root burl. However, I believe @Columbo is correct, aging refers to how old the plant is before harvesting.
The wood, known as briar root, is extremely hard, dense and heat-resistant, and is primarily used for making smoking pipes, as it does not affect the aroma of tobacco. The football-sized tubers are harvested at the age of 30 to 60 years. They are cooked for several hours, then dried for several months before they are further processed.
What is the story about Algerian Briar? I heard it was once the most sought after burl and was then over harvested so that producers switched to lesser grades from the Mediterranean in the 50ies?