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My name is Will, I'm a PhD student in
Arizona and I have been snuffing for about 12 years. I have a
collection of about 150 snuffs. My favorites include Wilson's Irish
Toast #22, 6 Photo's Kailash, Toque's Ambrosia and Whiskey & Honey,
Bernard's Fichtennadel and Magic Moments, and McChrystal's Fine Keg.
Roderick from Toque is presently working on a custom run of
double-flavored Ambrosia for me (I would be happy to share samples with
Snuffhouse members once it is finished). I am planning to grow tobacco
and extract flavor compounds to make artisan snuff; my main aim is to
make a snuff that replicates the smell of an early morning in the
Sonoran Desert just after a light rain during citrus blossom season. I
have a few tricks up my sleeve. Making snuff will be just for fun, as it
appears that regulations make it virtually impossible to start a
tobacco business these days. I am extremely worried about the growth of
virulent anti-tobacco regulation in the USA and EU, especially in light
of the impact we've seen on heritage snuff makers like Molens de
Kralingse and Wilsons of Sharrow. At the same time I am optimistic that
snuff could have a beautiful future if the word gets out. There are a
lot of cigarette smokers who would love to visit this world if they knew
that it existed. I am glad to finally be a member here, and I hope to
give back to this community some fraction of what it has given me over
@Marc1000 If the secret to happiness really is low expectations then I fear I am doing you a disservice. Santo Domingo is a transcendent snuff. Strong dark smoky and briny complex fermented tobacco aroma with the lightest touch of floral woodiness, …
More tragedy than mishap, my father picked up some Sir Walter Scott snuffs for me during a trip to Scotland, and within a week I dropped a tin of Roselein, spilling all but a few pinches onto the kitchen floor. All the pinches for my dead homies.