Guide To Snuff Tobacco

The most traditional snuffs and still widely used are plain snuffs that contain no scent or aroma. Unadulterated they focus on the natural flavours and scents of uniquely blended tobaccos and come in a wide variety of strengths.

Snuff that is toasted has been through a manufacturing process where the tobacco is heated to create a lighter and smokier snuff.

American Scotch snuff is usually known for being fine, dry, strong and penetrating.

SP snuffs are some of the most popular on the market. A traditional SP will include old manufacturing methods and a scent of menthol and citrus.

Floral snuff, as the name implies has been scented with flavourings and extracts from many flowers such as lavender, rose, jasmine and violet. Sometimes the essence can be subtle and at other times rather prominent depending on brand.

Gourmand snuff is the term for snuffs that are flavoured with the essences of foods, drinks and desserts. Some examples would be fruits, alcohol, chocolate, mint, spices, although the options are endless.

Hailing historically from Germany, Schmalzer snuff is coarse, moist and with a strong flavour and scent. Flavours vary but usually are of a sweet background. Due to the moisture contained in the snuff it is usually considered to be rather messy.

Medicated snuffs have been popular for over a century and still dominates a wide portion of the snuff market. To make these blends menthol and eucalyptus are added and when snuffed a warm feeling is produced in the nose and head of the user.

Finely ground and a light brown/tan shade in appearance, most toast, high toasts and American Scotches are prepared this way.

Medium-fine to medium grind, and brown to golden-brown in appearance Demi-Gros snuff is a happy medium between moist and dry and is usually a good recommendation for beginners to snuff.

Coarse ground snuff that is a dark brown to black appearance and high in moisture content resulting in a messier snuff. Schmalzer snuff and other old unique snuffs use this cut frequently.