Having skived off part of the afternoon I took the opportunity of overhauling my Snuff Types page. It seems rather neater and clearer like that. As always, comments are most welcome, either here or on the page.
Great page, don’t know how I could have missed that one in the past. Greets Ron
Many thanks, ermtony! Very useful for a snuff-novice like me.
My pleasure and great to hear!
Tony, Very nice! You really put a lot of work into this. Thank you for a great resource! -Jeff
If I might drop my few cents or rather groszes, I would rather classificate snuffs from they way of their production than their grind or aromma. I’ve already done a lot of progress on the Polish forum on that subject http://www.top25snuff.com/pl/forum/4-rodzaje-tabak-oraz-producenci-tabaki/125-rodzaje-tabak.html#125
But surelly the classification with the grind and aromma would work fine for the quick snuffs.
Up?
New guy here. Can I get a link?
… up? @Filek suggested classifying them by the way they are being made. Some people, on the contrary - by their scent, aroma, general view etc. So maybe we can try again to classify snuffs; this time in a few sentences on our own, like in an encyclopedia? For example: SP - dry, pale, finely milled snuff with a pure tobacco scent in the foreground, followed by citrus fruits such as bergamote, citron, lemon, and gentle herbal aroma in the background. Examples: WoS Tom Buck, WoS Best SP, WoS Queens Extra Strong… Of course it will always subjective classification. But… so what? Let’s just try.
The classification of snuff by their way of production is just the first phase. The ‘almost full’ phases goes like this. For instance: WoS Cherry Menthol -quit method - English style snuff - perfumed snuff - fruit/menthol snuff The schmalzlers have a shorter route: Bernard Brasil Fresco - schmalzler method - mangotes the dominant aroma