This is an amazing creation, and it has so much of what I look for in a great snuff. Of course, I am a big fan of cherry and it is abundantly present in Moulin Rouge–big time. The black cherry essence is pronounced and a grand array of nuances and subtleties (raspberries, currants, vanilla, and cocoa) weave in and out of this remarkable snuff experience. And do I detect just a vague touch of mint floating in the background–just enough to enhance the flavors? There is so much complexity in this snuff but it all harmonizes and balances beautifully. This may very well be my favorite Old Mill Snuff of all. And I don’t say that lightly. But I seem to like it even better than all my other favorites from Daniel. Well, at least today I do. But it is quite an event when a snuff from Daniel eclipses all of his other great creations–even if it is for a day. Well done Daniel! Another true masterpiece. So… is it just me? What is your experience with this snuff? How would you rate it compared to Daniel’s other snuffs?
Moulin Rouge is one of Daniels finest creations to date. Your review is pretty spot on Fred, MR is an excellent snuff. As for my favorite OM snuff so far I like Puro Dominicano, my preference is natural snuffs and PD is exquisite in every way. Ecrous Brûlée, Solstice, Spotted Dick, and Limoncello are also snuffs which also deserve a mention as they all also are outstanding in their own right. I hope Daniel can continue on and create some more great snuff delicacies for us all for a long time to come.
The sheer range of excellent snuffs that Daniel has produced so far is remarkable. In terms of the highly flavoured ones, my favourites are currently Calypso and Spotted DIck. The plainer ones are also noteworthy, however - in particular the Olde English, Pure Virginia and Tennessee Toasts. I also hope he will keep on going!
Thanks for the review, @fredh, guess I better put in another order. And good to see you back.
Thanks for the review, @fredh, guess I better put in another order. And good to see you back.
Thanks @Mouse!
I’m very interested in trying Daniel’s snuffs, any one know where I can get ahold of these in Michigan?
Update: 3 days later and after giving the topic much thought and consideration, Moulin Rouge is still my favorite Old Mill snuff. Just saying for the record.
@Michibacy, oldmillsnuff@gmail.com will put you in touch with the chef.
Moulin Rouge is one of Daniels finest creations to date. Your review is pretty spot on Fred, MR is an excellent snuff. As for my favorite OM snuff so far I like Puro Dominicano, my preference is natural snuffs and PD is exquisite in every way. Ecrous Brûlée, Solstice, Spotted Dick, and Limoncello are also snuffs which also deserve a mention as they all also are outstanding in their own right. I hope Daniel can continue on and create some more great snuff delicacies for us all for a long time to come.
Hi @willc. I agree with you on your preferences for Ecrous, Solstice, Spotted, and Limoncello. They are all great. I don’t like cigars all that much but I still think that Puro Dominicano is fantastic. The rum that Daniel puts into the Puro is remarkable. And in addition to those you mentioned, I also prefer Butternut Toast, Calypso, Cuba Libre, Noisette, and Melba Toast. And I miss the no longer available Edible Arrangement and Cafe Brulot. But to my taste Moulin Rouge is a notch above the rest. That doesn’t mean the others just mentioned are not so good, it means that Moulin Rouge is something very very special indeed. Of course, all of this is just my opinion and nothing more. And like you said, I hope Daniel will be doing this for a long time.
Is the MR fine ground? I may have to order myself a tin of it. My favorite is the Virginia Toast followed by Premiere and Mississippi Mud, the coarse ground ones. I’m hoping Daniel will one day make a true Rappee style snuff in the same vein as the SG Black Rappee or London Brown, which to my eyes appears black.
@mrmanos Daniel’s description of Moulin Rouge in his latest “menu” states that it is a fine grind. It is also fairly moist. I would call it a medium-fine grind but Daniel obviously knows better than I and I would trust his description over mine. So if he says it’s a fine grind, then it is a fine grind.