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<
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@Hawaiin_Ryan, I agree. @chefdaniel would know. It would be strong as Hell and delicious!
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The scent of a fresh brewed mason jar of apple pie moonshine
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?
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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.
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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…
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@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.
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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->
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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.
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My wife often calls me The Wizard of Odd.
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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”
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Blueberry vanilla yogurt please
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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.
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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.
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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.
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Diesel
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Yeah something like gas(diesel)would be pretty unique but awesome.lol