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Classic Tin-Same Great Taste

Learn me on schmaltzers..

Johnny_DingoJohnny_Dingo Member
edited October 2012 in Types of Snuff
Apparently, I have some on the way with my big order as part of a bundle. How do schmaltzers differ from regular snuff, say, with regards to grind, moisture content, technique etc.?

Comments

  • They are more coarse and moist than most snuff for one thing and they are oiled or greased. I haven't tried very many but they tend to be very rich, sweet and messy. The back of the hand or anatomical snuffbox method are the methods I use, pouring a fairly large amount out of the tapbox and getting my nostril directly over it. Other people prefer stuffing them.
  • Tom covered all the bases ,though I like a large spoon to shovel in lots.
    My knowledge is worthless if not shared and applied . "Joseph McKenna"  
  • Just regurgitating what I've read on other threads and tried myself. @Johnny_Dingo what Schmalzers did you get? I've only had Bernard's Postillion and Brasil Doppel Fermeteit and Lutzbeck Premium. I've got a noseful of Postillion right now I've heard that the Poschi Schmalzers are fruitier.
  • Johnny_DingoJohnny_Dingo Member
    edited October 2012 PM
    @TomStrasbourg Poschl Sudfrucht. Part of the Halloween candy bundle.
  • I love schmaltzers when it is getting cool like it is now.
    Bernard's have some of the best.
    It is nice to mix them up with some drier toasty snuffs at times too.
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