"During last 2 years I've reviewed over 350 Snuffs on my Simply Snuff! YouTube Channel. The time has come to put the experience and knowledge I have acquired to good use!
These four new Snuffs bring together a delicious range of base tobaccos and toppings to provide a new and unique snuff experience! Thanks for all your support and kindness, and I hope you enjoy these Snuffs as much as I do.
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Snuffs generally fall into traditional types such as: plains, menthols, toasts, SPs, florals, fruits, spices, etm. Each manufacture has a different style depending on the base tobacco used and the dosage of toppings applied, but usually the outcome is both predictable and defined. It is rare to find a new or unique flavour combination. While I have had many anis flavoured snuffs, I have never tried one in which star anis and sweet basil are combined. Similar in structure to SNUV’s “Black Ice” (which is one of my favourites), the basil combined with anis really creates a new offshoot in snuff’s evolutionary tree.
At first address “Horse Feather’s” surprises and may be off-putting. This fluffy, brown, medium-ground snuff smells of Pernod steeped in basil. Upon uptake, its sweet burn brings forth the combination of basil and star anise support by allspice, flowers and perhaps a hint of clove. As it lingers, its brilliance rises like the morning sun and memories of Provence flood the frontal lobes. Definitely a foodsnuff, I had the pleasure of enjoying it with a traditional Bouillabaisse accompanied by rouille and pan roasted bread. Excellent with bruschetta, I am certain that “Horse Feathers” has a place at any Mediterranean meal. Well verse in nicotine, it will heighten the senses and carry you through the craving for a post-epicurean nap.
I like gin. There are as many interpretations of gin as the imagination can provide. I am always fascinated and intrigued by what distillers hang in their kettles in order to surprise and delight their audiences. In many ways good gin reminds me of good snuff, as the base gives it character and the toppings give it style. From the website, “Ding Dong!” is touted as being a combination of geranium, rose, vanilla, menthol and Rustica tobacco. Save for the juniper berries, it sounds like a gin recipe already! Upon unscrewing the tin one is greeting by a fluffy, moist, medium-ground, dark snuff that smells of mint, honey and geranium. At uptake, its cool, moist burn reveals menthol ensconced in blossoms of geranium, rose, Asian pear, Japanese Sakura and Meyer lemon. It is along the same vein as Wilson-of-Sharrow’s “Jockey Club,” except richer, more sophisticated and complex. With eyelid fluttering levels of nicotine, it is prefect for the rebirth of Spring. In order to enjoy “Ding Dong!” to its full extent, one requires time for a good contemplative think accompanied by a cold, unflavoured, clear alcohol, such as Moskovskaya vodka, straight out of the freezer, lovingly served in cut crystal shot glasses.
For a fortnight, I have been shoveling copious amounts of Duck Soup up my nostrils at a manic pace. I am nearly at the end of my 30g tin, which should be exhausted by the coming of the new day. Good thing, as my rostrum is raw from the repeated spice rub it has been assaulted with. Intense, rich, moist and full of nicotine, this flavoursome snuff showcases a panoply of seasonings, all framed by a superstructure of clove. Smelling of Ceylon, it presents cloves, mint, rosemary, and cinnamon at first address, with a fume of citrus lingering in the shadows. Upon uptake its dry, icy clove-burn is followed by the introduction of mint, cinnamon, allspice, cardamom, rosemary and bergamot. Creamy and complex, Duck Soup, is, quite simply, exceptional. As a foodsnuff, it enhances the enjoyment of curries or other Indian fare and marries itself well with Lagers. Regal, this crowning achievement should neither be missed nor taken lightly.
I am enamoured with this dark, rich, moist and unctuous snuff. It is a pleasure savour and honour to enjoy. Upon unscrewing the tin, one is greeted by a product that is fresh, fluffy and moist. Looking like the ingredients of Red Velvet cake, it smells of mushrooms, eucalyptus, citrus, mint and rotting wood. At uptake the camphor and eucalyptus conspire to produce a slow burn that reveals torrefied wood, menthol, allspice, lemon, cloves and a backdraft of smoke. Clearly much thought and experience have been employed in its creation. Without back-drip, Chin-Chin sits well in the nose while the rustica tobacco pummels the nicotine into the bloodstream like a raging pugilist. Paradoxically both stimulating and relaxing, it brings to mind the traditional pleasure of visiting a wood burning sauna while being flogged by a burly masseuse using freshly cut birch whisks. Chin-Chin is not to be missed as it surpasses all expectations. Bravo Simon!
This snuff is definitely unique.
I expected the rosemary to be the prominent scent in this blend. However it was mostly a reminder of Camphor and Clove, but as I kept pinching it all of the scents melted together into a very reminiscent wintergreen.
Great body, strong kick right out the gate.