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.

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

To try something new is always exciting. Mill snuff has always been spot on. Throw my vote in the pot!

We now need 8

Throw my vote into the pot… I want some !

Man I’d love to try this snuff. Thanks to snusdog for posting a link to snuffhse. Expect more snuson members to show up on this thread. Thanks for this opportunity!! Good Day Gentlemen PP

we now need 6!

Now we need 5

I’m interested.

Count me in!

Got my vote.

We need only 2 more!

Might as well count me as well

Last call for Alcohol We need just one more and that will be 10

Come on @basement_shaman, throw in the towel and call it a ball game.

Damned if I do Damned if I don’t, I guess I could skip a meal. If you need yet another snuff. Count me in, I hope I don’t love it Talk about peer pressure.

Damned if I do Damned if I don’t, I guess I could skip a meal. If you need yet another snuff. Count me in, I hope I don’t love it Talk about peer pressure.

When it comes to a new De Kralingse snuff…We’ll take it however we can get it Thanks for jumping in Basement_Shaman OK Jaap That’s it!!! We have 10

@Snifs: You’ve got me hooked!! Thank you for that. To give you an idea about the preparation: Tonca beans, Lavender flowers and benzoin resin are mixed with tobacco flour and carfully sieved. Next potash is mixed with rose water and Peruvian balsam is added. This solution is diluted with more rose water. Next in a mixture of rose water and tap water ( the original recipe says RIVER water!) sal ammoniac and kitchen salt is solved. Next the balsam and potash solutions are mixed. Next all of the tabacco flour and the sal ammoniac and kitchen salt solutions are added and well mixed. Then English red is added for colour, carefully mixed, sieved and pouded in a barrel. Leave to ferment for at least 3 weeks. I’ll keep you informed about the progress. The same holds for the Tabac de Paris à la Robeillard, but this recipe asks for a fermentation time of at least 6 month! Jaap Bes.

@snuffmiller Damn Jaap, you’re showing your genius again. Put me on the list for any of your new offerings. I’m a big fan of both grinds of FCV and several others of your fine snuffs, so these new ones are bound to hit the spot with me. You are a true tobacco craftsman that clearly loves the leaf and it shows brilliantly in your snuff. Cheers

:-h I got to ask, are all snuff users Brown Nosers? =)) ^:)^ Hail to all snuff makers ^:)^ [-O< I pray may your works continue all my days [-O<

@Jaap That sounds fantastic! Thank you so much My personal preference would be to down play the Rose and showcase the Tonca. If for no other reason that we don’t have a lot of Tonca snuffs but quite a few where Rose is the main player. As far as “hooking” you in to all of this…don’t worry, I’m coming for Chefdaniel next… :))

Amen and Amen

Update Son de Tonca No. 1: The tonca beans and lavender flowers has arrived. Waiting for the Rose water and the English red. Jaap Bes.

@snuffmiller Alright!!! That sounds great. Very exciting…Thanks for the update! Keep us posted

My ice cream snuff is melting as we speak in anticipation.

The rose water and English red has arrived. I’ll look if we have enough FCV 250. If so, I’ll start the production of the Son de Tonca No. 1 early next week. Jaap Bes.

Is there still a chance to get in on this? Shame I wasn’t paying closer attention.

@snuffmiller -Thanks for the update Jaap! This is very exciting. How long will production take?

Thank you, Jaap.

All good things come the patient who wait.

Checked the FCV 250. I’ll start the production with 2 kg. It will take about 3 weeks for the fermentation. Jaap Bes.

Starting…wait for it…wait for it…NOW 3 weeks!!!

I can wait 3 weeks, I waited over 2 years for St. Omers … it was worth it

Today mixed the Son de Tonca No. 1. It is RED!! Now it is fermenting. So still some weeks of patience. I’ll keep you informed about the progress. Jaap Bes.

Every day is one step closer! Thanks for the update Jaap

Gee golly and a few Oh Boy Oh Boy…I can’t wait. Its like Christmas time and I know my wife has hidden my present somewhere in the house!

Will this snuff be available at Mr Snuff? I’d like to get some myself. It sounds really interesting and delicious.

@mrmanos: If you are talking about Son de Tonca No. 1, you can ask Mr. Snuff. He orders reguarly from us. Jaap Bes.

It may be awhile before you can get from Mr Snuff.    I asked them about Son de Tonca and they had not even heard of it.  

Has anybody got some fom Chef Dan. I do believe it is ready to enjoy.

The Old Mill has had wet weather all summer and he is 2 months behind schedule.  Hopefully it will be a big fall season for OM Snuff.

When I was a boy scout, sassafras roots smelled like root beer, or course without sweetness. They probably grow wild around the Old Mill.

Son de Tonca is still in my daily line up and just as good as when I received it.

My foot is numb from tapping. Sure hop this is worth the wait. No pun intended Chef Daniel but I’m excited!

Patience Grasshopper.  Bananas Foster is in the mill for a Monday release.

Butternut Toast is next with Sarsaparilla to follow.  Barring any unforeseen circumstances we should set Sarsaparilla in 5-6 weeks, max.

Cheers

Will it be Sarsaparilla for Thanksgiving?

@spyder  hopefully

OM Sarsaparilla snuff ready to ship Monday November 23.

I started into the new Sarsaparilla snuff from Old Mill Artisan Snuff today. And I thought I would post some of my impressions of it. Like all Old Mill Snuffs, when you open the tin you are immediately struck by how densely packaged the snuff is in the tin. It is packed to the brim with the finely ground tobacco, and its best to use a spoon (or other small object) to fluff it a bit in the center and portion out the snuff you are going to take.

The Sarsaparilla snuff is a medium brown color and has moderate moisture. It sticks together a little bit, and is moist enough to clump if pressed together. I usually spoon it onto the back of my hand, and then spread it out a little bit. You have to snuff it delicately, so you don’t pull it too far into your nose. The slight moisture makes it much easier to take than an American Scotch, but the medium-fine grind requires you to go a little easy with it.

Here is the description of the snuff from the Old Mill website:

Sarsaparilla: 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.

So, how’s the scent/flavor? The short answer is DELICIOUS. The methods that Chef Daniel of Old Mill uses to make his snuff ensure that the scent is rich without any hint whatsoever of anything artificial. There is this spicy “root beer” flavor to the snuff, but its more than that. There is both a richness and a creaminess that is something beyond just a “root beer” flavor. I love blended root beer floats at Sonic, and this snuff reminds me of that combination of creaminess and spiciness you get with those. Chef Daniel says “without the sweetness” in his description above, but there is a subtle sweetness there, mostly likely from the way the tobaccos were prepared.

In my nose, the snuff lingers quite well. It diminishes over time, and the spicy “root beer” flavor changes over time, revealing layers of complexity. It is one of those snuffs where you can sit and enjoy the changes in the scent over time. I snuffed up enough of the Sarsaparilla in a short amount of time, that I generated a throat drip. Much like Old Mill’s Pure Virginia Toast, the throat drip has both a pleasant flavor and subtle burn. With moderate use, this would be unlikely to develop any drip at all.

Chef Daniel only sells to individual snuff-takers directly. So, if you are interested in getting some of the Sarsaparilla, simply go to the Old Mill Website and use the contact form to start communicating with him. He’ll get you the price list and set things up with you.

http://www.oldmillsnuff.com

Mark

Chef Daniel even said if you’re craving for a Root Beer Float just add some Toque vanilla.It’s good I tried it

As soon as the holidays are over, and my $ is back, I’m getting right on this - looking forward to it.  

@markstinson Nice review!  I saw the post on your site, but didn’t see you had posted it here, too.  You should make written reviews a regular part of your blog, or better yet, start a channel!  I did my review last night, posted it this afternoon.

https://www.youtube.com/watch?v=PlkFMXpiPR8

Just curious, did anyone pick up on the dark malt?  It’s not supposed to be a soloist, more of a supporting role for the leaf.  There’s a semi-sweet, grainy, bready scent to it that I can detect, but only if I’m looking for it, and I already know it’s in there.

BTW; the juniper is one of “those” ingredients; if you can detect it, there’s too much, but if you leave it out, the scent goes out of balance.  

I might boost that for the next vintage, or create a new snuff that features malt; St. Andrews and Highlander are two snuffs in the aging bins that both feature malt and malt whiskies as dominant scents.  One’s coming on a bit sweet and floral, t’other’s coming on bold, straight and smoky; but I ain’t tellin’.

Cheers

@Chefdaniel Did you use a dark malt beer, or a malt extract? I’m wondering if that’s where I was getting the “carbonated” feeling.

@Hitsuzen I used Briess Special Dark Liquid Malt Extract.  That might be the source of that “carbonated” feeling" you mentioned, but I’m not 100% certain.

Check out my April 24 post on wild cherry wood/bark as part of the ingredients in Sarsaparilla.  Like juniper, too much will be overbearing, not enough and you’ll know something’s missing.  There are also toasted birch shavings in the scenting cocktail that has a similar personality.  Seems the balance of bark and wood is important too; the bark has a lot of tannins that can be a bit unpleasant, as I found out the hard way

My Sarsaparilla Old Mill tin is scheduled to be in the mailbox today.

I may leave work early.

Man it’s great snuff I’m enjoying it immensely. Try mixing in a 5g tin equal parts of Sarsaparilla Marlin Spike Butternut Toast Javelin They are al lovely ofcourse on their own but mixed creates a whole different decadent animal. Grrrr

Any Sarsaparilla snuffs available now ?

Not that I have noticed. Luckily I still have some OM sasparilla. I would love to see that get added to a lineup.