Maybe it’s because I’m an ex-smoker, but I always crave a spot of snuff after I eat. Maybe it’s because I’m crazy, but I feel it’s important to choose a snuff that compliments the food you are or just were eating. Scent and taste are, after all, closely related. I’d like to see if anyone else feels similar, and what you like to sniff with what foods or beverages. My favorite combo is Bernard Schmalzlerfranzl Doppelt-Fermentiert with any Rauchbeer (especially the lighter varieties) or with some Lebkuchen or smoked sausage.
I love almost any snuff to compliment a freshly pressed cup of coffee or a nice Earl Grey. Spanish Gem and a black cup of French press dark roast in the wee hours of the morning is bliss for me.
I always enjoy a mentholated snuff after dinner. The only time for a mentholated for me. After breakfast or lunch it’s a dry English or Scotch. While drinking I would prefer a Shmalzler though I may not have one on me. In the evenings I usually go for a Rappee style. In a perfect world things would never be the same anyhow. Thank God for that.
Tom Buck with… Everything! Gold Label with… Everything! Grand Cairo with… Everything! Shit even Gingerbread is good with everything! Sometimes my diet consists of strictly Whisky and Honey! 
I enjoy a Schmalzler after desert if I have it. In the mornings I like Irish High Toast #22 with black coffee. Mmmmmm
I really only drink coffee and water. I do love an SP or plain snuff with my coffee especially something like Toque Original, Quit, or Natural. This month I ordered my snuff from Mr. Snuff instead of Toque. We’ll see how Red Crest goes with coffee or SP Scotch.
High Toast is excellent with coffee, nutty ales, pinot grigio, and especially drier sherries. Works well with rye and Irish whiskies also. Black rappee with a smoky Hebridean scotch or Lapsang Souchong. Tom Buck with Earl Grey (naturally), but also with gins and IPAs. Kendal Brown with coffee, black teas (Yorkshire especially), milder scotches, bourbon, malty ales, stouts and porter, and rich old oloroso sherry. Wilson’s Lavender goes suprisingly well with most of the above except the scotch whisky and Lapang Souchong. What do the likes of F&T Princes and Santo Domingo pair with? Wonderful each, but does food pair well with perfumes?
@makinps You seem to have it all figured out. I However love teas, wines, beers and scotches but not gins or coffees so can’t comment on those. However, English darks such as the Prince’s styles and Santo Domingo seem to pair best with red wines. Particularly of Spanish or Italian origin. However tonight is Chilean origin (Carminere) and this goes well with many things, but with English darks, especially well. (German darks -shmalzlers- seem to pair better with tea than wth wine).
Thanks for the advice. I’ll try a pich of Prince’s with a glass of Sangre del Torro tonight!
Having a bit of Lime Toast with a Widmer Brothers Nelson imperial IPA, not bad.
Looking back at what I wrote a few days ago, I don’t disagree with myself, but I’m going to add in that some strong high grade Assam teas go really well with Princes. Can’t drink wine all the time, good grief! Tea, however, I can drink endlessly.
Here, here for tea and snuff!
WE Garret and Wild Turkey 101
Dragun and BluePoint Hoptical Illusion IPA
Sprecher Black IPA with WoS Brandy- works fine too…
Garrett Scotch and a nice pepper-blackened steak