Anybody know of any kind of snuff resembling real maple flavor with out extra scent or artificial flavors?
@nicmizer I did try a batch using maple syrup and rum and it was a sticky mess. I did find a source for 100% maple sugar, and when I can afford it I’ll try again. It will likely be a dry, fine toast…any moisture will make it a solid brick (I think). The rum was used mainly to enhance the maple scent and an extra layer. As is maple seems one dimensional, but I could be wrong. It’s likely my preference for building layers of scent without interfering with good tobacco notes.
I wonder if you could get a maple scent if you removed the sugar through fermentation. Or save some time: http://shop.lorannoils.com/shop-all-products/more-natural-flavors/maple-flavor-natural
Maybe you could add a batter like scent for a pancake and syrup snuff? yum.
@Mouse Thanks for the heads up. I’ll grab some soon and report back.
Sweet Jimmy this sounds like it would be my number 1 snuff. That or if I finally buy blue berry.
I found a very good maple syrup powder that I want to play with to test for snuff suitability. It’s 100% maple syrup that’s been dehydrated with no other ingredients. Expensive as hell, but we get what we pay for. I’ll update as the experiments progress. I think I will go with deeply toasted Virginia, butter, sea salt and maple. Keep it simple. Thoughts?
That sounds amazing. <:-P
@chefdaniel, that sounds like a great snuff. You need to try it. It could be the next big thing, if there is such a thing in our world(snuff world I mean). I will test-snuff some for you if you like.
@chefdaniel, that sounds like a great snuff. You need to try it. It could be the next big thing, if there is such a thing in our world(snuff world I mean). I will test-snuff some for you if you like.
@mrmanos It’s in the line up and I’ll take you up on your offer to be a Guinea pig.
Me too!
I don’t know how many guinea pigs are needed but if there is room for one more count me in
i’ll try it too! (then at least i can get the pancake out of my nose).
_ Sugarbush : 100% Piedmont Red Virginia steamed and barrel aged with Canadian whisky infused with pure maple sugar, cinnamon sticks, caramelized black walnuts and Tahitian vanilla beans. After the leaf is fully matured it is toasted with hand churned butter and a pinch of Sicilian sea salt before being milled to a medium fine grind with just a touch of moisture._ According to Wikipedia a maple syrup production farm is called a “sugarbush”.
@chefdaniel when is the release date? 
@wanderingwoodsmith The infusion needs another month, add 2-3 months on the leaf, so estimate is August/September.
@chefdaniel really looking forward to it, it sounds wonderful!
Hi @chefdaniel How did it turn out?
Coming along nicely. Still needs about a month of aging and a few weeks drying time before it can be milled.
I’ll keep you posted
The bespoke Peanut Butter Toast by Toque seems to have a distinct maple flavor, unlike the regular peanut butter. Really, it’s so good, I hope Toque considers going mainstream with it.
@chefdaniel - the Sugarbush snuff seems quite tantalizing, based on your description.