Was wondering what the best way to store Artisan Snuff might be? I have amassed a fair collection (at least for me) and all are either 10g or 15g tins. For example, SWS: Lundy Foot and Creme de Figue, Gadsden Mill: Black Spot, CDR-RD, Holmes’ Office, and Wild Oak Butterscotch, some Abraxas, etc. I currently have all of them (all have been opened, couldn’t help myself) in the fridge in their original containers. Is this the best route and what sort of shelf life should I expect? Would you recommend decanting (all small quantities though)?

Thanks!

TShaq

OM makes up the majority of my collection. I keep them in their original containers in the fridge, except kind of blue(I got that in a trade in a good size) which is in an amber jar. I used electrical tape around the seal for something a bit extra. I decant in small amounts(1/4) of a clean teaspoon into small lacons fliptop containers I got online at family containers. I had some of them for almost a year and no issues.

Yes I agree.Original container should be good. Long term I would decant into appropriately sized glass. Either way very cold fridge is definitely the way to go and use clean utensils to decant.

I have some Old Mill and SWS that are getting on two years old and no mold or change in texture / flavor , except maybe a deepening of the tobacco character.

I only have a couple of Artisan snuffs which are kept in there original containers in the deep freeze, This kind of makes me wonder if there is any buried snuff in the Arctic from the 18th century that is still good, wouldn’t that be perfect for our modern blenders to replicate. Is there a safe way to kill the mold if you catch it early to save the Artisan snuffs, or is it ruined after the first spore of mold gets in there. Also is it a bad type of mold that is typically produced or is it something trippy like Ergot that could potentially set another Witch Hunt in full swing?

@Aamon, Ergot affects rye and similar plants, so unless someone puts affected rye in snuff, we shouldnt have to worry about St Anthony’s fire. Points for bringing up ergot and witch hunt though.

@Psicko what about in a toast

@Aamon, if it’s rye, then you better watch out. Sourdough is benign.

Hi,I’ve got  a SWS St.James Parish blend some months now(about 5) and keep it in a small dark glass jar in the storage where I keep my pipe tobacco.
Do you think that is safe?I’m afraid the refrigerator because of the dry air…

@tobaccobob, I’ve stored St James parish that way with no ill effects but if the glass is sealed, the fridge would likely be better

just fyi, all my Sir Walter Scott’s / Abraxas / Old Mill and any snuff that is moist go into glass and the fridge

Ok,one more question,when you take your snuff out of the fridge and sniff it,does the low temperature affect the scent-taste?

@tobaccobob, scent is not as intense. usually you would let it come to room temp before opening and then use it.

Thank you my friend!I’ll give it a try in the future and see.

That is true,you’re right.But if I want to store my snuff(artisan or not-plain tobacco general) for a long time in order to get better(fermented-got pipe tobacco in my mind),would that be ok in the fridge or not?
sorry for my english and the amount of questions…

@tobaccobob, I have a lot of Artisan Snuff in deep storage- very cold fridge, in airtight glass

Thank you my friends.I keep asking because my initial question should be like this:
Does tobacco snuff get better by aging(like the pipe tobacco),and if so,what would be better,in or out the fridge?

@tobaccobob, the thing is, refrigeration inhibits mold growth. I think the tobacco will age and mellow but it will take a lot longer.
I’ve noticed changes in Old Mill snuff that I’ve had for two years;that was always kept in a fridge. at least no nasty surprises.