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Care & Fabrication

Ingredients: 12 scallops, 200ml of liquid cream, 1 finely chopped shallot, 1 teaspoon of freshly ground "Dragon" Smoked Black Pepper, 0.1g of "Pushal" saffron pistils infused in 2 tablespoons of warm water, butter, olive oil Preparation: Sweat the shallot in butter, add the cream and the saffron infusion

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Both are comparable to several high end pipe tobacco brands with mellow flavor and an even smoother finish

blu ecigs are available in disposables or rechargeable packs for regular use, with or without nicotine and in a variety of flavors