Really like to try some made by a desquingeshed snuff maker! Maybe it is the easy thing to do with a toast or natural snuff that manufacturers don’t fiddle with. SP maybe? Old mill are you looking? I am on a mission to make my own to satisfy my craving when time a lots.
I’m watching. Let me look into that one. I do have Jamaican sarsaparilla root around here somewhere.
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I believe De Kralingse has a snuff soon coming with this addition?
now THIS would make me want to try getting back into premium snuff based on the good ive heard of OM. id like to give these experiments a try.
Found the root and it’s in a bottle of Everclear doing its infusion thing. Now I need to think about a suitable tobacco bill and some condiments to support the sarsaparilla. Will keep ya’ll posted.
Inlé Watership Down is a classic adventure novel, written by English author Richard Adams, published in 1972. Set in south-central England, the story features a small group of rabbits. Inlé refers to the rabbit version of the grim reaper. Sarsaparilla is also known as Rabbit Root, and is the predominant scent in this unique snuff creation. Stoved red Virginia, toasted St. James Perique and a small amount of dark air cured Burley are dressed with a cocktail of Jamaican sarsaparilla root, dandelion root, wild cherry bark, ginger root, juniper berries, cinnamon sticks, black malt syrup and vanilla beans then conditioned in toasted Colorado Blue Spruce crates. When fully matured the leaf is air dried and milled to a medium fine grind with moderate moisture for a snuff reminiscent of root beer, without the sweetness.
@Salmiak: De Kralingse has a “Hollandse snuif” which among other ingredients contains extracts of cascarille bark end sassafras wood. We are still working on another karotten snuff, the fijne Rotterdammer or Doppelmops. The first batch of karotten is now fermenting for over three month, so I expect it will be ready sometime next year. In he meanwhile we are working on Tabac de Paris à la Robeillard. Jaap Bes.
@snuffmiller … is Hollandse snuif the same as Holandse Bolongaro?
@snuffmiller and @chefdaniel you fellas are makin’ my …nose water? Anyways, love seeing two masters let us humble snuffers in on the processes.
@ Mouse: No, Hollandse Bolongaro is flue cured Virginia fermented with salt, potash and salmiak. Hollandse snuif is also flue cured Virginia but fermented with a sauce containing salt, potash, salmiak, extract of cascarilla bark, extract of sassafras wood, extract of orris root, elderberry blossom water, honey and wine vinegar. Jaap Bes.
Thank you, Jaap, @snuffmiller; I remember you mentioning Hollandse several months ago and I have been waiting for it to show up @MrSnuff but not yet… Thought I might have been confused, I sure do want to try it. It sounds wonderful.
New name for this snuff: Sarsaparilla Snuff I’m going to add some Tennessee Sour Mash Whisky to the recipe. Yummy.
Pop top, screw off or cork. Any will make it consumable!
Just added some more malt. Yum.
I eat dry malt extract by the spoonfull when I make beer. yum is the word!
@Chef…the name needs to be Brer Rabbit (Tying together the Rabbit Root and the presence of southern Whisky) @Jaap…how about whipping us up a little something that features the Tonka bean…I’m thinking the Hermbstedt’s Brazil might provide a good base. By the way…just got an order of St. Omer, Hermbstedt’s (with sauce), and Limburger to add to my De Kralingse collection…All three are excellent…the Limburger reminds me a bit of Macuba.
Update: I just took a sip of the infusion/extract/tincture or whatever we call it. Almost ready to go onto the leaf under pressure. The weather is warming up nicely, so the aging process will accelerate considerably. A few weeks ago I toasted some wild cherry chunks from a dead tree on my property that got hit by lightning. Into a 350 degree oven for an hour or so, then into the elixir, which is now proudly sporting wood. This is like root beer on a double dose of Viagra. If it lasts more than 4 hours I’ll have to go to the ER.
@nicmizer glad that I’m not the only one that eats grains and malts while brewing. Crystal malts and hulled barley make amazing bread too 
@Snifs: I’ve got a historical recipe “Son de Tonca”. If there is enough interest I will giv e it a try just like the Tabac de Paris à la Robeillard. If I get more then 10 interested people I’ll give it a try. This is because both are complex snuffs to make. B.t.w the second batch of Fijne Rotterdammer or Doppelmops has been sauced and is ready to pull into karotten. Together with the first batch we have 20 kg. For milling we need 30 kg so we have to prepare a third batch befor we can start chopping. Jaap Bes.
@snuffmiller That sounds fantastic
@Snifs: I’ve got a historical recipe “Son de Tonca”. If there is enough interest I will giv e it a try just like the Tabac de Paris à la Robeillard. If I get more then 10 interested people I’ll give it a try. This is because both are complex snuffs to make. B.t.w the second batch of Fijne Rotterdammer or Doppelmops has been sauced and is ready to pull into karotten. Together with the first batch we have 20 kg. For milling we need 30 kg so we have to prepare a third batch befor we can start chopping. Jaap Bes.
@snuffmiller Jaap both of those sound fantastic! I can’t wait! How long does each batch take (in other words, how long before the milling can take place)? Also, put me down as the first vote for the “Son de Tonca” We need 9 more votes Guys step up and vote…we have a chance to have another fantastic snuff from De Kralingse