Snuv Black Ice 15g

Snuv Black Ice 15g

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Snuv Black Range is a perfectly balanced blend of Rustica and Virginia tobaccos. The color of the snuff is almost black. A fairly coarse grind along the lines of classic Bayern Prise German snuff, with a dash of paraffin oil which gives these snuffs their distinctive fluffy feel and also helps prevent the moisture from drying out.

Black Ice takes its cue from the world's most popular snuff, Gletscherprise by Poschl Tabak.

Hence, added to the tobacco base flour Black Ice is fairly highly mentholated with hints of several other oil essences, most notably aniseed.

For lovers of mentholated German style snuffs this is a must try. The taste notes of Black Ice are what you would expect from Gletscherprise, but a more pleasurable in the nose in our opinion. There is plenty nicotine delivered by the Rustica, mellowed by the Virginia tobacco and the oils which slow the absorption in the nose, but equally give it longevity. The menthol is plenty enough to clear the sinuses nicely and give you that lovely cooling effect without being over-done. There is no nasal drip to speak of when sniffed correctly.

In terms of flavor, being Snuv Black Ice, it is no surprise that the menthol kicks in first. Once that subsides you will start to notice subtle flavors emerge. The aniseed in this case is more of an enhancer to other flavors, much like many food preparations. The discerning among us will also be able to pick out the sweetness of the tobacco. That's the interaction between the Rustica and Virginia.

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Eric Perlinger (Longueuil, CA)
Paul Ricard

While it shares the coolness of Pöschl’s Gletscher Prise (or Glacier Pinch as we say in English), Black Ice is not a long ski run on the slopes of Sankt Anton in January, but rather a hot summer’s day in France’s Midi. The dominant flavour is that of anis seed mixed with Rustica and Virginia tobaccos, with a little menthol to moderate the heat. Fond memories of leisurely lunches under the olive trees comes to mind, with plates of charcuteries, rustic bread and copious amounts of pastis to whittle away at the midday sun. Imagine, for a moment, the thick highball glass with solid bottom (scratched from years of swirling spoons), the green bottle of Ricard whose metal screw top has been thrown away after opening (as it will never need to be used again), the block of ice, the pick, the long-tailed spoon and the stone jug of cool spring water. Hear the clanging sounds of the components the coming together. Feel the thirst of you parched throat being quenched. This is the experience that Black Ice masterfully provides.