There is scattered info throughout many threads at Snuffhouse on snuff flavoring techniques and procedures; since this information is not easily found, I think it's a good idea to have a single focused thread devoted to this topic, discussing the pros and cons of various methods. There are several different ways to flavor snuff. Apparently, some (most?) commercial snuff is flavored by first soaking and then aging the tobacco leaves in a flavor stew prior to milling. How widespread is this approach, and how exactly is it accomplished? I do have 100 grams of Roderick's rustica leaves that I'm trying to figure out what to do with.
What are the commercial snuff mills doing? Are they flavoring raw tobacco leaves for each variety, or are they adding flavor to different types of ground tobacco base? I would guess the latter.
As for ground snuff, there is no real consensus on how best to flavor it. Some say that they add essential oils or potable liquor directly to the snuff, while others prefer the indirect method of keeping the snuff in close proximity to the flavoring agent -- allowing the tobacco to absorb the scents only. I have tried both methods and am undecided about what is the best approach to take. Really, I think I have no clear idea on how best to do either method.
I am not looking to have any trade secrets revealed. I just want to get a more clear idea of the basic techniques.