“Corked Briar” ?

[Steddy]

I noticed a slightly off flavor when I drew on a new unpacked pipe. I then smoked a bowl in the new briar pipe and noticed a really strong off flavor, exactly like the smell and flavor of a corked wine.

I took the stem off and smelled the shank end, and sure enough it reeked of that corked wine aroma. If you’ve never had corked wine it is an unmistakable smell, kind of like moldy old wood or cardboard. It was not the tobacco. Just curious if this has happened to anyone else.

 

[sandollars]

Who made the pipe? It makes a big difference in solving this conundrum.

 

[Steddy]

Who made the pipe? It makes a big difference in solving this conundrum.

Rossi.

 

[Inspired Idler]

I'd say give it a few more smokes. My guess is it's some excess bowl coating burning off.

 

[Searock Fan]

Don't know for sure but it sounds like the maker may be using wine as some kind of briar curing treatment. Above advice sounds good to me. Good luck.

 

[OzPiper]

"Corked or corky" wine is a result of TCA or TBA contamination when chlorinated compounds are used in the sterilisation of corks or oak staffs/barrels. This was common practice in the 2000s.

I have never heard of it occurring in briar, but it is possible if the briar has been treated with a chlorinated compound.

 

[sasquatch]

I've tasted lots of briar in break in, ranging from slightly corky to a little sharp/astringent to downright spicy, but I can't say any of it ever tasted "off" in any way, save for pipes that had stain in the bowl or the airway.

 

[hauntedmyst]

Wipe down the inside of the bowl and shank with alcohol and see if it gets any better.

 

[mortonbriar]

I would think the 'corky' flavour just has negative associations for you from the wine perspective...

You can stubbornly smoke through it, or try any of the deep clean methods so you don't have to.

 

[Steddy]

I'd say give it a few more smokes. My guess is it's some excess bowl coating burning off.

I've tasted lots of briar in break in, ranging from slightly corky to a little sharp/astringent to downright spicy, but I can't say any of it ever tasted "off" in any way, save for pipes that had stain in the bowl or the airway.

My local tobacconist said it was most likely stain/finish in the airway, I appreciate your reply. The strong flavor stayed in my mouth for a good half hour, bourbon couldn’t kill the aftertaste.

 

[Steddy]

"Corked or corky" wine is a result of TCA or TBA contamination when chlorinated compounds are used in the sterilisation of corks or oak staffs/barrels. This was common practice in the 2000s.

I have never heard of it occurring in briar, but it is possible if the briar has been treated with a chlorinated compound.

I was curious if briar could be contaminated with TCA. I have no idea.

 

[Steddy]

I would think the 'corky' flavour just has negative associations for you from the wine perspective...

You can stubbornly smoke through it, or try any of the deep clean methods so you don't have to.

I appreciate your perspective on my wine perspective! It’s a curiosity at this point, thanks for the reply?

 

[mortonbriar]

I appreciate your perspective on my wine perspective! It’s a curiosity at this point, thanks for the reply?

I will say that every smell or taste I have had in a pipe I have smoked through eventually.

 

[OzPiper]

Some ("super tasters") are super sensitive to TCA/TBAs ?

Thankfully I'm not in that category and can happily drink (some) wines that are rejected out of hand by some in my wine group.

A fault, yes, but an acceptable fault, in some cases.

 

[romaso]

My Rossi pipes had a really nasty tasting bowl coating. I scrubbed it out as best I could and that helped. You could always try fine sandpaper to take it down to bare wood in the bowl.

 

[orlandofurioso]

Some years ago I purchased an amazing sandblasted Charatan ( fifties ) from the venerable Ken Barnes .
It was a topic of interest on the forums. Near to unsmoked and it had , still has, a sort of fresh, nutty taste.
I wipe out my pipes after each smoke and actually I like that taste of briar a lot. A similar - , but less distinct, was appreciated in some of my new Castellos.