I’ve never reviewed a snuff before - beyond “like” and “don’t like”.
I always enjoyed the write ups from Chef, and the connection you could sense he had with his work. I get that from Chris - inquisitive, thoughtful, and intentional. I respect people that take care in their craft - and when it comes to snuff - that’s beyond making a flour, dividing it into 12 parts, and spraying each batch down with some flavoring. It’s the difference between a fast food meal, and a 4-star restaurant.
I’ve always been a bit gentle on the menthol front. I find Gawith Apricot enjoyable, and my morning sinus opener is Hedges. I had no clue you could get organic menthol, but this intrigued me.
Batch #1 was not a face slapper on the tin note, dark and earthy and I had to look for the menthol - not that it isn’t there, but I was expecting much more strength to it. the grind is as good as I’ve ever seen, and in the range I like, medium to fine, and on the medium to dry side.
In the nose, the menthol is very evident, but - and this may make no sense for such a scent - smooth and creamy. Like the difference between sharp peppermint extract vs. real leaf. Never experienced a more pleasant menthol scent, and it gently opens the nose for the headliners - Leather, dusty books, yeasty malt, espresso, rich humus, leaf litter, wet tree bark, dark earth during a spring rain. Coming from the PNW, I was excited to hear that cedar was used - both wood to press, and oil. I was thinking it would be stronger, but like the other “flavorings” it’s deftly added, and supports the whole. I’m on my 3rd round this morning, and could go all day. There is a little juice produced, but once the scent fades a bit (30 minutes or more) - I can blow it out, and introduce another spoonful into my eager schnoz.
I really don’t know what else to say - I’m not blowing smoke here - this is one of the best snuffs I have ever had. Caveat there is I have yet to try #2 and #3.
The parts are greater than the whole - I have no clue how you did this, but it is stunning.
