Does anyone know what icing tip might be used in this pic to create the vertical lines?
Thank You!

I have this book, but where atm i don't know.

You could use the basketweave tip (just have the flat side out) or a rose tip like 104. The rose tip would probably be a little bit more dramatic with the one side a little thicker than the other.

I think the icing looks like it was "scored" with something rather than piped. Looks cool though!

I would try a 101 or even 101S, they're shaped like the rose tip only smaller.
I like the look of this cake - let us know how it turns out.

Thanks you guys!