Hi guys,
you don’t know me, but I’ve been lurking this forum since I started getting interested in nasal snuff a few years back. I recently came back from a break only to find out that my most beloved brands/scents are no longer available, this was a real heart wrencher. Alas I am here now to ask for the communities help.
My dilemma is that I really really really enjoyed Bernards schmalzers, specifically the Brasil - doppelt fermentier, klostermischung, and postillion. I also really enjoyed the De Kralingse line of snuffs of which the Mississippi Tobak was my favourite. All these snuffs have a similar theme of dark sweetness on a relatively coarse grind that is easy to use. Unfortunately all of these are no longer available and I wasn’t around to stock up when the time came. I have tried Poschles doppel aroma, and it is ok but not as soft or dark and sweet as the Bernards which was my all time favourite, as well it doesn’t seem to be listed at Mr.Snuff currently.
Im looking for currently available snuffs that have a similar scent. In addition since I know Jaap Bes (@snuffmiller) is a member of this community I’d also like to ask that since you are no longer selling your wares, would you be interested in sharing your recipes for those of us with access to whole leaf? I believe the fermentation and possibly liquorice root is what is responsible for that dark sweet scent that I crave so much, however there isn’t much information out there on how to actually accomplish this.
I understand if this is out of the question, but you never know until you ask and I think it would be a shame to let this tradition and culture of snuffs and schmalzers fade into history. Any information is appreciated, I put this under the members only section so that the information remains in this community unless one of the admins wishes to move it.
Thank you!
EDIT: I see now that it may be that Bernard is still producing and selling my favourite schmalzers so maybe not all is lost, I’m still interested in other types that fit the dark sweet profile.