Surprised by the Complexity of SP

Whilst cleaning up some snuff tins I came about my SP snuffs. I liked SP when I started snuff 5 years ago, but that like went down a little afterwards. But now after taking both Wilson Best SP and McChrystal’s SP I am really converted. What a pleasant and nice snuffs are these. Soft and silky on the nose which is oiled from the inside. Both snuffs are very like each other, since McChrystal’s seems to be buying its tobacco from Wilsons. The McC one is a little sharper that is the only difference I am noticing. I was always of opinion that SP was only simply ground tobacco and nothing else. But now I’m experiencing the same as this certain Pedro guy from Spain who also has a very good nose: I´ve found behind the high class tobacco flavor the following smell : - Humarina (the smell of freshly cut hay) - Tonka bean - Citrus essential oils …and a touch of ammonium When preparing for it, one can surely detect these smells in the SP when taken with care. This brings me to the point that SP snuffs recipe must be a very complex one. It isn’t only tobacco. Wilsons and McChrystal’s claim to use only natural ingredients which I hope is true for this sauce. (I hope there are real tonka beans used an no synthetic smell of them) .The recipe seems to be a highly guarded secret, but can anyone shed some light on it here? Maybe from old recipe books? I like to know what’s in my nose!