AJL 11/14/06

“Klostermischung” translates to something like “cloister mixture.” References to monasteries in the name of a snuff (e.g. Kloster Andechs) usually mean that the snuff will contain herbal flavors, but that is not true in this case.

The texture of this snuff is dry and gritty— freeze-dried coffee crystals would be an apt comparison. Klostermischung is black in color.

The flavor is the standard Bernard’s Breakfast Special: think pancakes with butter, maple syrup, brown sugar, and a touch of vanilla, and then take away the pancakes. The maple note is a bit richer in this snuff than some of the other Bernards’ that contain it, much as though it was left on the stove slightly too long. It’s perfect as an after-dinner substitute for (or accompaniment to, for that matter) dessert, and goes wonderfully with a cup of coffee or espresso. I’m tempted to sprinkle this snuff on ice cream.

Klostermischung is a very easy-to-take snuff, and works fine for all-day usage. The flavor is not terribly long-lived, and this is a plus; it could get a bit wearing otherwise. The nicotine is in the mild-to-medium range, and the burn quotient is low. This would make an excellent first snuff for a beginner, as it’s painless, pleasant, and can’t dry out.

Now I feel left out-- I didn't get a spoon in mine. It's probably for transferring the snuff from the foil bag to your snuffbox.

A.

A spoon was a hip thing to use for getting the snuff from the box into your nose during the big snuff times in France. Some Bavarian snuff bottles still got those spoons attached at the bottleneck, but it is more for the look than for the use nowadays.

Maybe they just added a spoon as a special thing. I would like to see you fondling around with this neat little spoon. :)