I see a random post here and there about this and I would like to learn more about the methods used by others for their custom Scotch Flavoring Concoctions, if no one minds sharing some knowledge on the subject. Ken
I have tried a couple of ways so far. For #1 I just poured some Laphroaig in a small tupperware container, maybe a finger deep. I placed a tiny coffee plate with some W.E. Garrett on top of the whisky, closed the lid and let it sit overnight. The next day the flavor had permeated the snuff and it was pretty good. After a couple of days in a wooden snuff box, it reverted to plain old Garrett. A similar experiment with Rooster and Lepanto brandy turned out quite well too. #2 I got from this forum. Just place a peel of grapefruit or lemon (or any other citric, I guess) in your snuffbox and let the snuff absorb the oils for a day. The flavor is subtle but the snuff gains a lot of moisture, which is makes it easy to take and kind of refreshing. I like the plain undisturbed version better, but this is nice for a change.
I mix rooster 50-50 with O & G and like it! Can’t take credit for the mix, saw it in someone’s post…somewhere…lol.
Ok, definitely some ideas to try in there. Trying to devise what the first experiment shall be. Ken