Like for instance i would like a snuff with a sweet candy corn scented snuff.Also a cotton candy snuff.Or maybe like a corn bread toast.Or a “Maui wowie” scent.I would love dat:) What would you people like to see in the future? [-O<

I don’t know but since you are Hawaiian I would think Kona and Macadamia would be the obvious first two to start with

Yup that’s what I’m talking about.Peace man :)>-

I’d like to see a few more variations on hot and spicy snuff, a la Dragun, Fire Drac, or Bohica. Maybe a specifically jalapeno scented snuff? Peppers and coconut, like some Thai cuisine? Actually, I’m not sure about that one

Also, I’d really like a sage scented snuff. I think playing with more savory herbs in general could yield some fantastic snuffs. Maybe a caraway scented rye snuff?

I’ve always thought maple and bacon on a toast base would make a nice snuff. I’m going to try to figure out how to make it once my home-grown tobacco is ready.

@Shavasana: I noticed Gawith Hoggarth have some snuffs with a herbal component which also appeals to me. I have some Sea Breezes on the way to me, check out the reviews on Mr. Snuff.

@Shavasana I’m with you on all counts.  I would love to see a snuff that captures the dark chocolate and chili combination without burning your face off.  As far as herbal themed snuffs, I also agree.  I’ve been using Toque Coltsfoot as a nice relaxing bedtime snuff for a while now, and would love to see some more in that genre.  Sage would be great.  Maybe a chamomile & peppermint snuff for the cold winter season?  Also, how about some “wood” snuffs?  There are a few snuffs out there (SWS Havana Toast, and all of the OM Cigar lines) that have cedar tones to them, so couldn’t the same thing (to one degree or another) be pulled off with different woody scents?  I’ve done it myself with my homemades, letting my tobacco flour sit for a month or more in a mason jar packed with pine pellets.  It was very nice, but I’m sure the professionals could do it much better!

@Hitsuzen Oh man, chamomile and cedar are both excellent ideas! I can imagine a chamomile and honey scented snuff. Mmmmm…

I flavored snuff with root beer concentrate ; it turn out nice. http://lorannoils.com/ You can find flavors to create your own. Just use a plain snuff as the base ,add as little or as much as you like.Just be wise with essential oils 

Something I just can’t get: the scent of a fine cigar. I rolled a puro from well aged criollo 98, before lighting it I was sucking in it before I was able to go outside and I was getting notes of pure rich dark tobacco with hints of dark chocolate and other pleasant scents I don’t have the words for when I breathed the unlit draws out of my nose. I tried rolling the cigar so the blend was right and then pulverizing but it didn’t work. I tried adjusting the strong to weak ratios up and down but it still didn’t work. There is a solution somewhere but I haven’t found it. Another would be Copenhagen smell in the can.

@shavasana I’ve actually thought about hitting some snuff with fish sauce. Haven’t done it yet, but for those that grew up in Asian communities the scent of well rotted fish all bottled up can be divine hehe.

@snuffsahoy I think I could dig on some fish sauce snuff. My first can of Dholakia White was pretty close.

@basement_shaman Your post just gave me hope for a post-snuffapocalyptic world, where they’ve banned all additive flavours in snuff.

I would like to have a light brown snuff flavoured with honey-mead for the winters. “Vikings gold”

Compost, manure and the scent of the first rain after a dry season with a hint of leather, the weirdest snuff’s makes a great all day snuff.

@snuffsahoy have you tried Toque Grapefruit? Somehow it hits me like a grapefruit flavored cigar. Very weird, I know, but the grapefruit seems to make the base taste very cigar like. Worth trying.

@Michael I brew mead at home, one of my current running experiments is with a plain mead and a carrotte of Bolivian criollo black and narrow leaf madole tobacco that I grew in 2014 that’s been aging since then. I’m going all out on this one so not rushing it, but I’ve been smelling it and the scent reminds me of perique and plums so far. We’ll see how that turns out, it’ll be done aging first week of December, will probably be ready to snuff Christmas. @snuffbox I’ll have to try that, not one I’d normally have considered, thank you

@snuffsahoy That sounds fantastic. Don’t forget to write about it when it’s finished ! 

Another snuff I could imagine, would have a lemongrass/incense/violet scent.

Sriracha!

No, not really.

I have an aftershave I make that is a delight to the senses, which have as fragrant components Bay Rum and a couple drops of Lime essential oil. I could dig a snuff like that, maybe with a grind and moisture similar to F&T Seville.

I think I could also enjoy a snuff reminiscent of Guerlain Shalimar (bergamot, iris, vanilla and amber).

The scent of Caramelized Onion , Bell Peppers and Steak frying.

Coconut ,Almond and Chocolate. 

New car scent.  Nothing artificial ever comes close, but if a snuff maker could nail it… yeah!

I would like to see some Old Mills snuff made from rustica tobacoo by Chef Daniel.I’m pretty sure he can conjure *- up something really good.I hope my wish comes true [-O<

@Hawaiin_Ryan, I agree. @chefdaniel would know. It would be strong as Hell and delicious!

The scent of a fresh brewed mason jar of apple pie moonshine

@Hawaiian_Ryan
@jmahes

I’d be more than happy to give it a try…Rustica and I don’t get along well, so the testing will have to be outsourced.

I have no idea where to find rustica leaf.  I prefer building snuff with whole leaf so I can control the absorption, aging, drying, &c.

Any ideas?

Yea I notice that they sell only dried bundles of Rustica tobacco only.I’m still trying to find some fresh rustica tobacco leaves.I’ll keep u posted Chef.

Rustica grows like a weed (at least the variety I grew) so if you have some place to plant it, even pots, you can air cure it and have a bunch on hand.

786 So many awesome ideas in this thread my head is swimming and my mouth is watering.

@Hawaiian_Ryan, I’ve secretly–though idly–dreamed of a cotton candy snuff and here you suggest it alongside another candy I have always loved with a passion, candy corn.  As soon as I read it I was like, of course, brilliant!  I believe mellowcreme pumpkins are made with the same heavenly substance. 

@Shavasana, in 2002 or ‘03 a friend brought over some homebrews which were flavored with jalapeno and though I was suspicious at first, after my initial tentative sip I couldn’t stop smiling because it was SO good.  A jalapeno snuff is a wonderful idea, as long as the snuff isn’t too capsaicin-y or nopony will be able to keep it in more than a couple of seconds; those who underestimate the humble jalie are often rewarded with torment.  Dont’ get me wrong, I love my scovilles more than most (though I admit defeat when it comes to those Indian ghost chilies) but good fresh jalapenos are no mere trifle.

@snuffsahoy, Mr. Snuff sells a Chinese snuff, Xuefu I think is its name, which is supposed to have the scent of a cigar; but it is dear.  I’d be curious to know whether anypony in the Western Hemisphere makes one.  I love fish sauce like I love asafoetida or Pakistani black salt: they smell hideous on their own but develop wonderful flavors as an ingredient.  The smell of it cooking with other things, heck yea I could go for that.  Salivating again.  As a standalone ingredient, however, it’s the last thing I would want to smell.  I’m curious to know how it would develop as it ages in tobacco though. 

@crullers, great info. on the growing of rustica.  I’ve never grown tobacco so it might be a fun project.  Thank you.
I also have to thank you for the inspiration your username gave me: doughnut snuff.
DOUGHNUT SNUFF!
I could snuff that all day and all night.  Anypony remember those commercials from the 'eighties? 
Time to snuff the doughnut…

@slobandtom, of course this means once that doughnut snuff is done you have to send me a sample :). I am by no means an expert (2 successful grow seasons) but if you decide to give growing a try and have any questions let me know and I’ll pass on what has worked for me.

Awesome, thank you! I assure you, if I’m the one who develops it you will be first on my list. Big if–chronically ill and disabled–but I can dream 8->

Fearless trial and error from snuffmakers is the most inspiring thing. I know there’s a fun challenge to attempting a re-creation of an obscure snuff from an obscure London shop of 1825, but that’s scholarship, not science. In science, failure is a virtue, and generally about moving forward.

 I don’t think one of the more conservative snuff houses would have attempted a Cheese and Bacon snuff, but Roderick took a stab at it, and now it’s a cult classic. Chef Daniel’s experiments sometimes defy even our wildest imaginings. I’m sure he must have tossed out many pounds of not-quite-right experiments (unless he’s a true wizard. Are you a true wizard, Monsieur Daniel?)

Outside of the basic bergamot-scented SP, when it comes to scenting, I like the really complex scents that are a true cocktail for the nose. The Big Ideas that even the masters of parfumerie aspire to to make their names immortal. No easy task on that.

Now I know that this thread is about adding scents to tobacco. But when we are talking about aromas, we can’t forget about tobacco. WoS base blends are very different from those used by SG or even Abraxas. Chef Daniel does not use a generic base. Every recipe calls for a different tobacco mix. The material upon which we overlay the scent we are imaging makes a world of difference in the outcome. I’d like to see people say what kind of base they want their scent on top of. Toasted Flue-Cured Virginia? Dark Fired Kentucky? Sun Cured Zimbabwe? St James Perique? Yeah, that’s probably asking a lot. But I know at least half of y’all may be pipe and cigar smokers as well, and moderately aware of the nuances.

I’m just throwing this out there. Not to derail the topic, but to add another tangent, and stir things up. No contention or controversy intended, but to bring some more options to the table.

My wife often calls me The Wizard of Odd.

Mystery Man Snuff -  With the oils of Aphrodite, and the dust of Grand Wazoo  “You might not believe this, little fella
But it’ll cure your asthma too”

Read more: Frank Zappa - Cosmik Debris Lyrics | MetroLyrics 

Blueberry vanilla yogurt please

Jesuit Snuff! (just kidding)
Frosting

Movie theater Popcorn.That artificial butter that will shorten your life by ten years is quite appealing. No calories in snuff.

Kentucky fire-cured tobacco scent (preferably by using the actual tobacco), like what you get from smelling an unlit Toscano (or Parodi) cigar, or from certain pipe tobaccos (SG Brown No. 4, MacBaren HH Old Dark Fired, GL Pease Cumberland, etc). To this date, there is no non-ultra fine ground snuff (that I know of, and I’ve tried most of them), minus some scotches (but these are ultra-fine), that has this wonderful smoked-meaty-tobacco scent. I must admit that, while being a wonderful snuff in its own right, SWS Aged Border Rapee was a major letdown. I suspect the brine fermentation process transforms the Kentucky leaf into a highly peaty (not the same thing at all), salty affair. Good but not what I was hoping for And no, I’m not talking about the kind of smokiness in say a Viking Dark or Santo Domingo (smoked African Virginia vs. fire-cured Kentucky from the US of A or Italy). De Kralingse Latakia AO 1860 comes kinda close, but still nowhere near what I’m talking about.

786  1) Pistachio Dessert.  Sometimes called Pistachio Treat or Watergate Salad, not to be confused with Pistachio Pudding.  It consists of whipped cream, miniature marshmallows, coconut, minced pineapple, pistachios, green food coloring, and I don’t know what else, but it’s one of my favorite foods ever.  And I’ve always been somewhat of an adventurous gastronome, so that’s saying something.  It’s rare due to the difficulty in finding kosher or halal mini marshmallows.
2) Afro-Caribbean!  The scent of rum, cigar smoke, freshly cut coconuts, burning (unscented) candles, Castile soap, red peppers, Florida Water, sweets, frankincense and copal…(hijo de Eleggua; por eso ymmv)

If you grind up copenhagen snuff finer it actually makes a nice (very high nicotine) nasal snuff, smells like some perfumey F&T mixed with something barnyard-y like ntsu. It was an interesting experiment anyway.

Diesel 

Yeah something like gas(diesel)would be pretty unique but awesome.lol

786  @lunecat, NICE!

1. Whatever recipe Queen Charlotte used for her headaches.  I’ll snuff during a migraine regardless but I have no idea whether it helps or not…That was Queen Charlotte, wasn’t it?  I’m always open to corrections 

2. Sunday Dinner: the scent of rare roast beef, gravy, Yorkshire pudding and mushy peas (with pepper and malt vinegar)

3. Steak and Ale Pie with HP Sauce: 'nuff said.

4. Peanut Butter Pie!  Not peanut butter; it must smell like my great-great Grandma Allen’s peanut butter pie (my family is long-lived so I was blessed to know two of my great-great grandmothers) with English custard or whipped cream (or both!)

5. There was this German soap company, Kappus or something like that, whose wares were all naturally scented and popular at health food stores in the 'nineties; I would love a snuff that smells like their Wild Fern scented soap

6. Swedish Bitters

7. Oudh! (aloes wood) Or maybe one of the traditional Indian combinations of oudh and other aromatics

I like the sound of that @lunecat. I’ve been thinking about planting some blackthorn but didn’t think of using the sloes to scent snuff. I was going to make wine with them.

My experiences with blackthorn have been limited to a rather nasty, lead filled shillelagh disguised to look like a cane or walking stick.  I have had some homemade sloe gin and found it quite tasty.  Blackthorn doesn’t seem to grow around here, but if someone knows where I can get my hands on the sloes I’d be happy to oblige and make a snuff scented in the vicinity of sloe gin.

@slobandtom peanut butter pie sounds excellent! My granny always kept one on hand for my brother, and I when she was still around. Oh what memories…

@chefdaniel it looks like they grow it commercially just to the north of you and to the south of me. No idea where to buy them but there should be some close by.

https://en.wikipedia.org/wiki/Prunus_spinosa#/media/File:2005plums_and_sloes.PNG

I really want a snuff to smell/taste exactly like Laphroaig 10 whisky. It may already exist in Mull of Oa and i just haven’t tried it yet.

As far as herb scented snuffs go, I would like to try one scented with celery seed.

Just realized, a few years back I was blessed with a sampler of some “artisan” pipe blends from Indonesia, particularly made by some individuals involved with Jakarta’s pipe club. Some most remarkable and unique flavors, using equally remarkable and unique tobaccos. Alas I’m no longer in touch with the contacts I made at the time, as I’d be sorely tempted to get some more, and make snuff. The tobacco was uncased, so easier to mill into something snuffable. Come to think of it, I may try to reconnect with these dudes. Like getting a glimpse of some kind of tobacco utopia through the looking glass, and longing to go there.

The reason for the trouble is that it was always a “bootleg” thing. We’re not supposed to have access, but some guys were able to get some stuff across. Those loopholes may be closed now, I’m not certain.

But I’d love to have snuffs based on some of those Indonesian blends. They’d defy all expectations of what our noses and palates have turned to for pleasure.

https://medium.com/@pylorns/indonesian-pipe-tobacco-71630487a33d

@cpmcdill  Those do sound like they would make very fine snuffs.  If you are able to get ahold of any more, please, let us know how they fare as snuff.