Sir Walter Scott’s Thrice Brewed snuff has a fascinating history dating back to the 18th century.
During the 1600s – 1700s traders from various nations such as British, Dutch and Portuguese found themselves on the South Eastern coast of India, at a port by the name of Machilipatnam.
Trading flourished here, one of the important commodities being sold and bought was tobacco.
One of the tobacco items that found great renown was a snuff, exported in special claret bottles to Europe.
A special process unique to the region resulted in an exceedingly rich snuff that was favoured by consumers.
The process would start with the selected leaves being carefully cut in half and de-stemmed. Next the two halves would be separated, one being taken for sun drying / pounding and the other being boiled in saltwater.
The result of boiling the tobacco in saltwater would be a viscous extract that would then be used as a base for boiling more fresh tobacco leaves.
At the end of this second slow boiling process, the liquid will become extremely dense and sticky. Once deemed ready, the liquid would be allowed to cool before being taken for the final step.
To complete the recipe the previously powdered tobacco is combined with the juice. A small quantity of Indian Arrack is introduced to the mixture before the final blend is allowed to rest for a minimum of a week.
This highly unique snuff had been lost to time before being gloriously reincarnated by Sir Walter Scott’s.
The recipe follows the precise methods used in the 1700s and as a result this snuff has the capability to transport your senses to a bygone era.