I received my Rustica from Roderick yesterday. I took a handfull and put it into my Krups coffee grinder and let it rip. I let it go a bit and was rewarded with some nicely ground Rustica. Sniff away! Nice, natural, kinda funky tobacco flavor. Nose starts dripping. Good Vitamin N hit. I want to start mixing this fine tobacco with some flavors to make some new tastes. Not the same old. same old. Let me know what you have made.
I’ve got a rum/vanilla/cinnamon/nutmeg thing in the works. I was trying for eggnog, but that didn’t work out. The final product is rather pleasant though. I’ve also got a dark roast coffee and vanilla that came out very nicely, although it’s a little dry for what I usually prefer. I’m going to try putting that in a humidor for a bit and see how that works out.
I’m just waiting for one of thje tobaccos to dry out, as I included a couple spirits, then intend to add the rustica.
I love it plain, but for kicks I did start a batch with some “liquid smoke” added to see if I could get that BBQ/Smokey flavor. After one day of infusion, I took a couple pinches and got a subtle BBQ flavor. I figure if my wife adds it to beef brisket to give it a smokey bbq flavor it might just work for snuff.
I think you are right! Meat snuff, aaarrrggghhhhh…
I’m still trying to decide. I don’t drink, so I don’t have any alcohol in the house, but I was thinking of maybe getting a small bottle of some sort of flavored brandy, and doing a brandy-honey something.
I have done nothing with my leaves, as in add flavor. I really enjoy the neked, rich aroma! The plans I have for rustica is to order more and invest in a better grinder! It’s a great, powerful snuff right now but it will be so much better once I can get a finer grind. Once I get the grind down I am going to experiment further and hopefully create a successful “Mocha Rustica,” sounds wonderful to go along with my coffee and get my bum out of bed in the mornings! 
I’d like to find some leaves of some really dark tobacco like what is in Gitanes. I think that would be a good mixture with the rustica.
I diluted some honey with bourbon and mixed it in. I have it baking in a towel warmer at 125 degrees for five days. I will be going for a dry snuff so it may end up getting toasted in a crock. We’ll see what it looks like in a few days.
I grabbed about 40% of my initial ‘sample’ bag, and dropped it into a krups coffee/spice grinder, and ground it straight up. I didn’t get too carried away, I tend to like medium grinds. I added 2 pinches of sodium bicarbonate to ~20g of snuff, shook it vigorously, and took a pinch. It was far more ‘peppery’ in the nose, than in the bag it came in. But it had a very nice spiciness and a decent hit, that sustained, because I didn’t get a very consistent grind. Sadly, about 50% of that initial grind took a suicide plunge to the dusty floor during decanting, and now I’ve got about 10g left. 
It’s now been sitting for about 2 weeks in a re-used Wilsons container in my snuff humidor, I think I’m going to take a pinch. It’s mellowed a bit over time. It’s still got a peppery beginning, but that shifts into what I can best describe as almost ‘cardboard box’ kind of main part, though. Really nice head feel, though. My grind is medium-course, so it doesn’t punch like a scotch, but it sets in over a couple minutes. But it seems less jittery, more focused. With this preparation, I give myself about a 3 out of 5. It’s a bit too dry, and still a bit too course. The base tobacco scent is interesting, though, like it’s been lightly cooked. I think that I’m going to take the rest of mine, and rinse the leaves in some good scotch, then dry them slightly before grinding. I think my current recipe lacks moisture, plus the smoky flavorings of the scotch should add a bit of depth to the ‘box’ scent. I also think that I’m going to grind more finely, maybe even re-grind this first batch that I’ve made. For my second batch, I’m going to try the pantyhose sifting technique that I’ve read about elsewhere on snuffhouse. I wanted to start with just grinding it, though, so that I had something to judge my various recipes against. This batch is like the ‘base’ and I’m trying to use it to guide me towards what it needs. This is my first foray into snuff making, so I learn as I go!
I’ve ground mine all up and stored it. Have not yet made any custom snuffs. I would like to mortar it finer first.
Ground the leaves to a medium/fine snuff added some brandy to taste then left a 21g tin on a warm pipe for 5 days the end result is a lovely snuff with a sour brandied taste with sweet notes of tobacco, lovely long slow hit, minimal burn. I like this a lot its ideal for Xmas.
I’m going to take 100gm and make a prick. After watching that “How to make a perique” video on You Tube, how could I not?
Well, I ground it all up and put it into a container. Don’t know where to go with it now. Maybe it will mellow with some shelf age? I know it is next to impossible, but if only I could transform it into Spanish Jewel…
So far all I have done was make my credit card bill go up with the rustica.
OMG!!! I think I found the answer to that weird flavor of the original SJ. After reading PuffPuffs post [above] about sifting the ground snuff thru pantyhose it finally came to me. Here is the answer… When sifting it thru the pantyhose first make sure the pantyhose are dirty and be sure to only sift thru the crotch area. I haven’t tried it yet but it HAS to work. The worst case senerio would be that the snuff might end up having kind of a fishy taste. don’t laugh…I could be right.
@PP LOL. Maybe that will put the tang into it…
Must be way too much hemp seed in the parrot feed.
I’m telling you, this is how the Fubar Grunt is produced with that Pantyhose technique. Try it! 
Lazer, I believe I read somewhere that Gubar Frunt IS produced with the pantyhose crotch method. Its unique flavor because it can only be produced on those several special days of the month. Spanish Jewel can be produced with any old ladies panty hose.