I love the name but the Snuff is even more loveable. So, I just received a tin and of course had some preconceptions as to the flavor and attitude of this snuff. But in reality, I did discover some unexpected things I really like about this one. The “Burned Nuts” translation is accurate but even though this is a Toast, it has no “burned” aspects to it at all. No more than you would get from the broiled sugar in a Spanish Flan. This sweetness is delicious but then it doesn’t sit in your nose like sugar and is not overtly sweet, per se. It is, very nutty and I do sense the molasses ( maybe the sugar and nuts?) and butter ( nice nose effect from this ). Ecrous Brulee is very smooth, creamy and tasty but not simply a dessert snuff ( imho ). The back drip is not nasty at all and I am still boxcar-ing this as I write i hope some more of us try this and update this thread, as I’m not adept at reviewing at all but, originally, I thought this would taste of darkly broiled nuts and be very very sweet but it isn’t. It’s balanced and has some sweetness ( coming from multiple directions ) and is nutty in a palatable, more-ish manner. In other words, you won’t get tired of the flavor and it isn’t grossly sweet either. It’s fine and slightly moist but doesn’t hit the back of the throat. Thanks to Chef Daniel for another delicious variety of Snuff to Enjoy.
I’ve had a few pinches of this throughout the day and I think it’s absolutely fantastic. It’s sweet, but not cloying; Nutty, but not monotonously so; seems straightforward a first, but a few pinches and there’s a lot of complexity that develops (with a bit of attention, you can really start to pick out characteristics of different nuts, or at least it seems that way). Really, really, a brilliant snuff. I think it deserves A LOT more buzz than it seems to be getting.
Sounds like I have a new snuff I need to try!
I just placed my first order with Chef Daniel today, and this was on the list. Hopefully all is well and I will get some in my nose next week some time (never used paypal before, whole thing makes me a little nervous)!
@Hitsuzen , you won’t be disappointed. First Class Snuffs. Also the PayPal thing is fine. I use it all the time. Post when you try them!
@jmahes I will. I also ordered Noctourne and Tennessee Toast, but thats another thread…
@Hitsuzen great choices!
Okay, @jmahes order finally arrived! So the Ecrus… I like it. Alot in fact. It was so interesting to me that there are alot of flavors in there that allude to sweetness, without the snuff itself actually being sweet at all (at least to my nose). This was a plus to me, because it allows the tobacco base shine through, but with a nice nutty (predominately walnut to me) sidenote, and the super rich butter. In fact, for me the butter came through even deeper than the nuts. Not factory butter, either. It remibds me of the Dutch butter we would buy from the Menonites (spelling) and keep out on the table when I was living in Pennsylvania. I have no idea how he pulled that off. If you’ve never had Dutch butter, it becomes deeply nostalgic and so… I normally would have said impossible to imitate, but then I had this. For me, this will never be an all day snuff, for fear of letting it lose its magic. This is a tin to treasure in small portions for as long asI can.
@Hitsuzen, I’m glad you like the Ecrous! The butter is amazing, I agree. I also savor this one. I come back to it every so often and its flavor is always there. Chef Daniel definitely has a way with tobacco
I’m sure you were aware, but ecrou (wont let me post the accents) translates to “screw nut” or in older French “sow”, by analogy with “that which receives the boar’s screw”. It doesn’t translate to nut, which is noix, but rather a mechanical nut. Unless of course that was the imagery intended, burning screw nuts /
Or maybe this is a regional word in the French-American regions that I am not aware of. If so, score for French basilects.
Maybe a Cajun dialect/adaptation?
There are many Cajun terms for nuts of the eating variety; noix (usually walnuts), des noisettes (the nuts), noisette (hazelnut)…
The slang for male wedding tackle in Cajun country is Ecrous, hence “screw nuts”. If your honeymoon was a success, you ended up with “Ecrous Brulee” or burnt nuts, which causes a unique form of walking that combines a swagger with a limp topped off by stumbling, staggering and a big shit eating grin.
@chefdaniel, I had a feeling that was the meaning. I love the insight- and the Snuff =P~
So that is what you meant! Ca m fais tellement content