I have a ziploc baggy that I have been dumping spills that I saved, the last little bit from empty tins, and failed attempts at mixing and flavoring snuffs. It has become a very nice snuff over time. I have no idea how many snuffs are in it, and I can’t even describe the flavor, but it is good. Has anyone else done this?
nope, been considering it though
My desk snuff box, an old flat tea bag tin-about the size of a 25g snuff tin, is my receptical for all leftovers and such. It never gets very full. Where the label paper is still attached I have witten “Nirvana, Euphoria, Satisfaction, Bliss”.
Why? Yes, I have my teak Sharrow snuff box with a very fine, dry, and heavily scented unnamed snuff. I could get the recipe if I searched this forum. I have some other unnamed secret boxes with snuff mixes that I may have to research here too. I do have some fairly good labeling habits but names and recipe’s are two different things.
My African Jewel started off out of boredom over a long weekend when I put together 47 different snuffs. It has now grown into a very nice snuff of which I have about 200g in a glass jar. I rework it from time to time by adding some more snuff. I guess there must be about 57 differents flavours in there now, might even be more. Even without adding anything, the aroma and taste keep on changing all the time. I have a special Patrick box for it, use it dayly and will keep it going. Leman will taste it soon as I’ve sent some off to him!
I can attest to the yumminess of Pieter’s ‘African Jewel’ and it’s constantly changing flavour & scent. I’m thinking of making a ‘Jewel Of South London’ mix myself, soon I have about 60 snuffs that I could put in there now.
I could make Bluegrass Gold.
@ leman > Reminds me of what a friend who ‘served time’ in the US military in England told me about British pub ‘bitters’. True or not , he said that the remains of ales, stouts, and whatever were ‘summed’ together throughout the night and served as ‘bitters’. Perhaps some of our British members can confirm this…
That is utter bollocks! Bitter is a generic name for a type of British ale. There are many varieties, none of which are produced by combining slops. How very dare your friend impune our traditional brewing industry! 
Z, I never heard that. I’ve been in England and Scotland several times. Drank a lot of English beer there (and here), including bitter. That’s probably somthing somebody told solidiers just to play pranks on them. @ toffeenose: Z probably doesn’t know the word “bollocks”. The closest American translation is “bullshit” now that international good will is restored I must go snuff some more toque mimosa mixture.
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Yeah, I have a pretty good size jar that I throw snuff in when a tin is nearly empty. I’ve thrown everything from Sweet & Mild, Toque Quit, Apricot, Coke, Chocolate, and Cherry, WOS Best Dark, and QWS Sandalwood. I have only taken this mixture a couple of time and while it isn’t too bad, it sure isn’t the best. Being the history buff that I am, I named it “Hardscrabble” after U.S Grant’s farm, it seems fitting enough.
If my wife would quit vacuuming between the couch cushions, I would have a mixture of all kinds of snuff.
That sounds like what a friend of mine used to call the “table pitcher” at a party. What would happen is at the end of the night, when pretty much the main beer supply of a party is exhausted he would round up all the empty’s or more apropos mostly empty’s and pour them into one pitcher, removing cigarette butts and such things. Then set it on a table and the challenges and money would start of who would take a drink from it. Ken
one of my snuffboxes tends to aquire that sort of nice mix that you,d never deliberately achieve also. i suppose its one of those individual instances of being a snuffer. what i find wierd or maybe its my own fault for not writing it down at the time, is snuffing from one of my boxes and not remembering what mix is in there , lol.
I have a 10g smashbox filled with random spills and bits…I believe it’s about 20% Poschl Gawith Apricot, 75% Garrett Scotch, and trace amounts of Rooster. I dunno what to call it, but now and again I find myself taking a ripping good pinch of it…