Wow!

1

Last week I received Abraxas Cafe11 and Sir Walter Scott’s Creme de Figue. Unfortunately I’ve had a cold so this morning is the first time I’ve had a chance to try them. My God, they might be some of the most expensive snuffs ever, but don’t let that put you off, they are both absolutely heavenly. Sumptuous, extravagant, luxurious and elegant, and absolutely delicious! Roderick Lawrie, Nigel McCarren, and Sir Johnny Scott, that’s the trinity folks, believe the hype! Stefan

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Thanks mate.

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I’m flattered you would even think of trying one of mine ^:)^

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I wouldn’t want to leave out Jaap Bes.

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@Jux true enough, add Jaap for the quadrinity. Stefan

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Thanks! Ofcourse I am flattered Jaap Bes.

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@snuffmiller It is not flattery simply the truth - you produce great snuff. On that topic can you give us an idea of when the St Omer will go into full production? I’m not rushing you but the very kind sample you sent gave me the taste for a lot more.

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Yes, use them up while they are fresh. They will make more. Demand equals Supply

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@Chris and basement_shaman: The problem is that the snuff tends to clump. We try to overcome this by stamping as much as we can. But … it all comes down to the wind and temperature! We need a windforce of at least 3 Beauford to get the mill started and as there is no heating in the mill we are dependent on the surrounding temperature (which at the moment is between -3 to -10 degrees centigrade) to get rid of the excess of humidity. So more patience please! I’ll keep you informed. And Karotten snuff tends to get better through prolonged fermentation/storage! Jaap Bes.

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I love the fact that your production is truly dependent on organic conditions. Kudos to you @snuffmiller

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@snuffmiller Jaap - I was not pressuring you - works of art take time to produce. I will be patient for as long as it takes - just good to know that there is a chance that it will go into production.