I tried Bernard Jubilaums snuff, and enjoyed the sweetness- theres a fruity, alcoholic, chocolatey sweetness going on there, and the menthol is quite restrained. I asked about it here and was told it is a halb-schmalzler, half schmalzler and half snuff. Burns like hell down the throat though. I tried Amostrinha, billed as a menthol and camphor snuff, and was expecting something more like an English medicated snuff, but found it was almost identical to Jubilaums- perhaps just a little less sweet. The chocolatey, fruity sweetness is still there. Sadly so is the post nasal napalm drip. Poschls Gletcherprise is similar in having quite a restrained menthol, and the same sweetness, and I recall that chocolatey tobaccoey sweetness was there in their Gawith Apricot snuff, albeit under layers of synthetic apricot scent. So my questions to anybody who might know: Are these all halb-schmalzers? Is this a feature of the tobacco chosen, or the preparation, or a flavouring? Are there any schmalzlers with this flavour going on but no menthol?
Schmalzler is defined by its preparation process mainly. However, nearly all German snuffs are oil moistened. I don’t think Amosthrina is halb-schmalzler. Its scenting is similar to halb-schmalzler Zwiefacher, but you can really taste the schmalzler in the Zwiefacher. If its getting down your throat, try not snuffing too hard, and blowing it out sooner. All true schmalzlers have no menthol.
The sweet fermented chocolaty taste is the taste of schmalzler. I would reccomend either Bernards Doppelt-Fermetiert, Fresco or Aecht Altbeyischer Schmalzler or Poscl Perlesreuter for schmalzler to try.
Poschl’s Doppelaroma and Schmalzler A are my go to sweets. The Sternecker schmalzlers are less sweet but outstanding in every way that I would want a schmalzler to be.
I just pulled out my year+ old tin of Amostrinha and either time has changed the snuff or my nose. Anyway, at first I was hit by the menthol or camphor and then the smokiness hit and then suddenly, an aroma hit that I can only describe as a freshly killed game meat being smoked in a smoker. Anyone else get this or have I gone mad?? Hopefully this doesn’t constitute as high-jacking a thread…I’m just trying to follow Snuffhouse rules by using the search feature and not clutter the site with new threads… 
Yes, and yes, no it doesn’t, and good job with the search feature.
What makes a Schmalzler a Schmalzler is the use of Brasil tobacco, the coarse grind due to the different kind of processing and the use of Mangotes (also called “Fresco”) in nearly every Schmalzler (only the Südfrucht doesn´t contain any).
http://www.schmalzlerfranzl.de/module.php5?am=17&fid=7&ident=14&mod=vorlagen&setlang=en Mangotes definition.
Thanks for the link, the part about the tobacco ropes being sewed into “bullskin” caught my attenton. I have no idea what bullskin is though…skin from a bull? Sorry if that seems like a “blonde” question (no offense anyone) but I’ve never heard of bullskin before. A google search kept pointing me “Bullskin Township.” 
Maybe the gamey smell comes from the bull skin. http://www.youtube.com/watch?v=5gfxRVZEDIU Here they are hacking the well aged bull skins open with an axe no less.