Cornell & Diehl Bourbon Bleu

Bourbon Bleu takes its name from Bourbon Street, known for its blue shutters, in New Orleans's French Quarter. Bright and red Virginia leaves are joined by a measured amount of fire-cured Kentucky and long-cut perique; the mixture is combined with bourbon, then pressed and cut into a cake. Here bourbon isn't a prominent flavoring as in aromatics, but rather a binder pulling Virginia's sweetness toward oak and vanilla. Perique brings a plummy spice, Kentucky a smoky saltiness; as the bowl progresses a thin, honey-like sweetness emerges. Nicotine strength is medium. According to available records, aging brings the components closer together over time.