I’m thinking that it’s possible to develop a close duplicate of the Spanish Jewel if we can put together enough information about it. So far; it’s yellow to light brown colored, high in nicotine, smooth textured, very finely ground, lightly cased with cognac and honey, and made with only the lamina of homegrown tobacco leaf. Don’t know the type of tobacco used, how it was cut and cured, & whether or not it was fermented. Just as a guess I’d say that the tobacco is a thin bodied leaf, primed, & cured using artificial heat or in a greenhouse with the leaf protected from sunlight. Probably very little ,if any, fermentation in involved.
I’m pretty sure Pedro said it was a virginian tobacco and I know its aged in a clay jar. But I know Pedro can fill in more. But it is hard for him to get the info because the Craftsman lives far from Pedro and its hard for him to understand him because of the dialect difference. Also is extremely expensive. After conversion would be like $215 for 1 pound.
If Senor Salabert was producing his own flue cured Bright leaf at home, he qualifies as a real expert or genius. Flue cured bright (Virginia) is a thin bodied leaf that is harvested by priming, and cured with artificial heat. Aging instead of fermentation fits in as well. I hadn’t thought about the expense. At $215/lb. it is worth trying to clone. Thanks very much for the info.
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Its worth trying just to keep the recipe alive so it doesn’t disappear with the Craftsman!
That was my thought as well.
I’ve recently ordered some tobacco seeds from a site (www.coffinails.com), on the site and the information it provides it tells you how to dry the tobacco leaves and also how to ferment them. Is it neccessary to ferment the leaves, or can you get away without? I’m going to start growing the seeds just after new year, and see how it goes. It just looks quite complicated to ferment them, and I dont fancy being stuck with a load of baccy I can’t use. Any information is much appreciated. Stefan
Fermentation isn’t essential by any means. If the leaf is kept in case, it will mellow with a few months aging. Normal fermentation increases TSNA’s. I really have no idea of what might happen with their method. Are you thinking of using the leaf for smoking, or just for snuff?
A bit of both.
I promise to you all interested in this really great snuff, on next days I will call once more to Mr. Vinyets Salabert, trying to obtein all the information I can, and then I will notify you inmediatly. I alike with you, is a big shame this snuff dissapears. Pedro
And I think we all know how high the TSNA’s (tobacco-specific N-nitrosamines) are in American Snuff which is all fermented. Especially high in the fire-cured fermented snuff. Thats the only downside of the American Snuff. Here is a chart for anyone interested TSNA Report
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Hello Pedro, If you can get your hands on that receipe I will gladly try to manufacture it in our Dutch windmills Jaap Bes.
Hello snuffmiller, dont’t take care…I will try to have more information about the recipe. I would like some recreate this excellent snuff. Pedro
O.K. Pedro, Let’s give it a try. Jaap Bes.
How is this coming along?
Now my daughter and me are watching you PRETTY, PRETTY , PRETTY BABY GIRL. My daughter Ana( 11 y.o.) want to tell you she think your girl is really very “bonita”. Best wishes to your family and you. Pedro
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lol this thread has taken a very strange turn.
I was fortunate to obtain a small sample of said Spanish Jewel. Well worth the trouble to duplicate. My guess is that it is fermented, as I think I can detect overtones of yeast in the first minute or two.
There is lots of whispering going on and it looks like one of MaCalpe’s posts didn’t make it in as a whisper, sorry…