"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.
Check out and support Simon's YouTube Channel here - Simply Snuff
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I was a bit skeptical about Simon’s new line of snuffs since he has only been taking snuff for a couple years, and I’ve been snuffing since the 1970s. Well, I’m not skeptical any more. This snuff is one of the best I’ve ever had. The tobacco, moisture level, nicotine and most of all, the scent, and irresistible. I can’t identify all the individual scents, but the cinnamon and camphor, perhaps thyme, all come together to make a lovely, unique snuff, which makes me want another pinch. Bravo Simon!
Bought this on your recommendation, only just started using snuff and have only seen your reviews on YouTube and even your tutorial 🤣wanted to do it right🤣. Wish I'd come across your site before, I've bought some from another place who's descriptions were very vague and then bought the duck soup and wow ... I love it.... I Always got some with me, I look forward to the next review that catches my attention. You've won my custom... Keep up the good work
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.