On the Classification of Snuff

This is an attempt to try to categorise snuffs using a three tier system. Hopefully this may benefit new snuffers as they try to decide which snuffs are for them.

The page has been given a thorough overhaul, incorporating the invaluable suggestions and comments made by PhilipS on the Snuff House forum.

Traditionally snuffs are classed according to how finely ground they are, using the French terms gros (dark, moist and coarse), demi-gros (medium) and fin (light, dry and finely ground). Although there are a few exceptions (dark, fine snuffs and pale, coarse snuffs for instance) this threefold division is still a useful basis for classifying snuff. Where a snuff doesn't fit precisely into one of these types it will be placed according to grind so a fine, black snuff will be considered to be 'fin'.

Snuffs can be flavoured in various different ways but essentially there are three different methods. In the most common method these days, the snuff is flavoured after grinding with suitable essences. In the now less common method the tobacco is flavoured before grinding, the rolls or twists of tobacco being steeped in an appropriately flavoured "sauce". Some snuffs gain their flavour not by sauces or essences but by the oldest method of fermentation and blending of different tobaccos. Rather than delve into snuff styles from the past, here I am attempting to categorise modern snuffs for a modern audience. As snuff usage is now redeveloping an international character, this must also include snuff styles common outside the UK and Europe.

Beneath the top tier classification of snuffs as fin, demi-gros or gros we can further divide snuffs into the following broad categories of flavouring listed under the top tier divisions. If a snuff has characteristics of more than one category then the predominant characteristic dictates where it belongs.

The third and final tier of classification would be to describe the actual flavour(s) in a snuff.

A few examples:

Samuel Gawith’s Kendal Brown Special: Gros, Scented (light citrus/orange)

Gawith Hoggarth’s CM: Demi-Gros, Medicated (menthol and camphor)

Toque Whisky & Honey: Fin, Toasted (whisky and honey)

Stoker’s Plain: Fin, Plain (none)

A little further elaboration of the second tier classifications is in order.

Plain snuffs have no extra flavouring and come in various grinds and can be simple plain snuffs, like old fashioned rappees and American plain scotches or the results of blending and fermentation of different tobaccos, like Bernard's .

Toasted snuffs (Irish High Toasts or High Dry Toasts) are traditional in the western parts of the British Isles, in Ireland, western Scotland and Wales. They are fine, dry and usually pale in colour and can be lightly scented. Similar snuffs are also made in India, though these are often scented as well.

Scented snuffs are possibly the most popular internationally these days and a huge variety of floral scents, perfumes and essences is used in the manufacture.

Fruit snuffs are self-explanatory I believe, and can be medicated.

Medicated snuffs are also traditionally English but are now produced elsewhere and are very popular. Menthol is the most common flavouring but camphor, eucalyptus and pine oil are also frequently used.

Gourmand snuffs are those which use food flavours other than fruit. Coffee, herbs, spices, chocolate and more all fall into this category.

National Snuff Styles

It is also worth mentioning several other distinct national snuff styles. These are readily defined as above but deserve a few notes.

Schmalzler is a traditional Bavarian style of snuff, usually made from Brazilian tobacco, which gets its flavour from the sauces used before grinding. They range from the relatively plain to the highly flavoured. Different degrees of fermentation give rise to the variety and depth of the flavours. Some are now mentholated.

Scotch is an American style of snuff, probably originally derived from the toasted snuffs but having a distinctive character of its own. Scotches can be plain, strong or sweet. The strong scotches are the ones with the smoky flavouring. Sweet scotches often have fruit flavouring.

SP snuffs are traditionally English and now usually have some measure of citrus flavouring, usually but not exclusively of bergamot. PhilipS's comments are worth quoting on the subject of SPs: "SP might cause a problem (for classification) because definitions vary. For many years SP was associated with the Sheffield mills of Westbrook and Sharrow. SP was thought of as a plain golden-brown medium snuff until Sharrow changed the name of Queens to Best SP. Thereafter SP (in my opinion) is associated either with a plain medium snuff (SP No. 1) or one using oil derived from the peel of Citrus Bergamia which is exclusive to Reggio-Calabria in southern Italy. The top note is lemon leaving a lingering scent similar to neroli. It blends very well with lavender which is also used in the these Sharrow blends. This could be called Piquant SP as opposed to just SP (Plain SP). (Samuel Gawith call these ‘Scented SP’ and ‘Plain SP’ respectively.) Interestingly in the past the dried peel was made into snuff boxes and the oil used to flavour gin as well as snuff and tea."

I would love to receive input from others on this subject.