Why do we do it? The maker of a snuff has much more experience than I do and has produced his product probably after much trial and error and comes up with what he thinks is his best offering. Why is it that we think we can improve on this by mixing it with something else? I agree some of the stuff I have mixed smells and snuffs very good. I’m just wondering why mixing this and that seems to infect us.
Because tastes are subjective and if you like A and you like B then it is only natural to try A+B. Ken
Because it is so nice offering snuff in the pub to a stranger and them saying; “Oh! That is so good, where can I buy this?” And I saying, “You Can’t”.
I think ermtony & Pieter likes my Altwiener Apfelstudel.
Its a good point. Im now at the stage where I never use a snuff raw. Mind you, its been going on for generations. Ive got a book that has some of the old Fribourg and Treyer ledger entries and its full of various mixes being made up for customers and that is 200 years ago in the hey day, so obviously a noble background to it.
Snuff Head’s Altwiener Apfelstudel is indeed very tasty! I tend to end up with mixtures in the couple of boxes I use everyday solely because I tend to top them up with whatever I fancy rather than emptying them first. This would probably be fairly disastrous if I used a lot of perfumed snuffs but as I tend to prefer the plainer ones it’s never an issue.
because they are a bussiness if they make a snuff there has to be a certain level of demand for it. So something a little more personal taste isn’t as easy of a sale plus it seems harder to sell a snuff that is not as easily described.
I do it because no one is using perique tobacco in their blends, and that is what I like.
@ bob: That is true unless you are Dr. James Robertson Justice. He got his personal mixture as a permanent brand. @ Juxtaposer: That is a very valid point. I hope that the snuff makers are noticing that. Jaap Bes would probably be the most likely to make one, assuming he can find an old recipe.
@ Juxtaposer and Xander: In my old (Euorpean) books I could not find any reference on Perique. What I found on Louisiana tobacco was: During the Spanish! occupation a lot of tobacco was grown from Havanna seeds. It got the name of the state and was in monopoly sent to Spain. The batches who were not useful for the royal factory in Sevilla! were exported to other European seaports. The light and good smelling but a little strong leaves were used for fine smoking tobacco. The brown and black brown were only used in the minor types. Since Louisiana became one of the US states the growing from Virginia seeds became more popular. If I could lay my hands on the perique I could use it to replace the Virginia in some recipes.
@ Jaap: Try River Road Tobacco companyAddress listing2007 Perique snuff barrel auctionAs for an antique recipe, I will keep on the look out. Why not just a straight one in the style of the Latakia?
Also I just found this with the help of google in the New York Times from 1902: 'In “A Pinch of Snuff” about to be produced by Lewis, Scribner & Co., it is noted that the snuff boxes, which are to be a feature of the coronation of Edward VII, will be filled with American snuff. His Majesty has discovered that the finest snuff in the world is produced in America. This snuff is made from a particular kind of perique tobacco which is grown only in two parishes of Louisiana. All of this perique snuff is taken by the fashionable European trade. It is supplied regularly to Pope Leo, King Edward, Emperor William of Germany, the Sultan of Turkey, and other crowned heads.'Full ArticleI know some members have the referenced book, and it might also be available electronically. It may contain further info.