Any interest in a pistachio snuff? I’ve got toasted pistachio pieces in everclear steeping as we speak. Might be good on red Virginia, toasted.

Man chef that sounds good! At some point I am going to need to touch base with you but it will be a while. I might need to wait until fall TX is hot in the summer and my storage space is limited (no way the wife will stand for snuff in the frig.) or at least until I can talk my wife into a second frig for the garage. That might not be a hard sell . . .

@J_S Tell her it’s for beer and hide your snuff behind the barley sodas. It worked for me…until recently. If you can think of any condiments that will enhance the pistachio essence I’m open to suggestions. Right now it’s pure roasty toasty pistachios…I’m about to use it as after shave just to see how Chloe the Maine Coon Retriever/Feline Sentry System reacts :))

Salt

@Mouse Maldon

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I am fond of Pistachio Ice Cream. Almond extract,Vanilla bean?

You could go for the baklava experience and add some rosewater into the mix, but I’d be inclined to stick with plain pistachio and plenty of salt.

Try some salted caramel in the mix!

I love pistachio butter on toast

@chefdaniel Pistachio infused snuff sounds delicious. an under-used scent for sure

I’m nuts for nuts! All in here!

@Justin, I’m a baklava fan, I never knew it had rosewater in it. Sounds good in a snuff to me.

Update: I caramelized another pound of crushed nuts in Amish butter and Brazilian Muscovado dark sugar. I added Maldon sea salt, two Tahitian vanilla beans and 2 liters of California brandy. The first, un-caramelized, batch has taken on a pretty chartreuse color and wonderful aroma. I’ll give the new infusion a few weeks. Tobacco Bill: Butter toasted Red Virginia (40%). Dry toasted white burley from the Highland Rim (20%). Dry toasted Turkish Izmir (20%). Untoasted East Carolina Bright (20%). That should give a nice buttery, toasty base and a decent, but not overwhelming, nicotine delivery.

That sounds fabulous to me, Daniel! Do you have an approximate date for its release?

@fredh The two infusions need about a month before dressing the leaf, then another month to age/mature…call it about 10 weeks. I’ll update here as things progress.

Very interested, sounds great!