Existing non toast Toques as toasts?

OscarWabbit · February 19

Hi

This may be a terrible idea, or may be not. But could Roderick release his non toast flavours as toasts, eg Cherry Toast, chocolate Toast, absinthe toast, peanut butter toast (yum!) etc.

Given the choice I'd always buy a toast flavour over the same non toast flavour.

Bad idea?

bipolarbear1968 · February 19

It seems you have a toast fetish, LOL!

OscarWabbit · February 19

Yes. Yes I do. Does it show!? :)

Imagine though, Roderick could nearly double his range of snuffs overnight and forever secure his reign as king of toasts.

Juxtaposer · February 19

That actually does sound like a very good idea. Although it may be a bit confusing to the average consumer. I wonder if you could get Roderick to make you a special order.

OscarWabbit · February 19

I would definitely buy 600g bulk of these flavours if available as toasts:

Absinthe
Apricot
Blueberry
Blueberry menthol
Cherry
Cherry menthol
Chocolate
Menthol
Original
Peach
Peanut butter
Raspberry
Raspberry menthol
Peppermint
Pomegranate
SP extra

These would imho make excellent toasts.

joesnuffer · February 19

Couldn't you just do a 50/50 mix of toast and peach, toast and apricot, etc etc etc??

Snuffster · February 19

I think its a great idea, toasts are very under exploited as a snuff type. I have just started mixing navy sweet, which has all the characteristics of a toast with quit, it really is good, and I have made dozens of different home blends using toasts. A sweet, of perfumed snuff, like Royal George always works well.

With Toque I would love to see a very lightly mentholated toast, a vanilla and a cherry.

Slide · February 19

Great idea. I would love to see more Toque Toast come out this year!

snuffbrant · February 19

Agree! Roderick's toasts are wonderful ... and the flavor creations he has come up with to date are brilliant.

A vanilla toast sounds good.

OscarWabbit · February 19

Just testing @joesnuffer 's idea, I've done a mix of 75% natural toast and 25% peanut butter - both from very fresh bulk, and the result is amazing!

This just makes me think that a pure 100% peanut butter toast would be out of this world.

I'm going to try the 75%/25% mix with natural toast and cherry and sp extra next.

We need pure toasts on these and other toque flavours though. Mixing is botching and I don't like that as much as a professionally created pure flavoured toast.

Theatre · February 19

There's something I do which is roast my snuffs. I take a pinches worth out of my snuff tin and use a kitchen blowtorch or the oven to cook them giving them a different flavour, and you can even do it with toast snuffs - my favourite to roast is Bourbon - it's unbelievable how amazing it tastes/smells when it's cooked. It's not the same as having a proper snuff toast it's just something I do to give me something different. Because toasts themselves are a 'warm' flavour, actually warming them up is a completely different experience, and normal snuffs take on a different flavour or change a bit.

It's up to you whether you try it or not!

Slide · February 19

I've taken a little Berwick Brown and added to Natural Toast. It only takes a little to add scent.

Toque · February 19

I like the way this is going. Some very good ideas here.

joesnuffer · February 19

I need to finally order some dang Peanut Butter. I don't know why I haven't yet...

OscarWabbit · February 19

Thanks @Toque ...I'll pray to the snuff Gods we'll see more toque toasts.

The 75/25 natural toast and cherry is another great mix. Same goes for the sp extra.

Still like I said, master crafted pure toast flavours will be much better. Fingers and toes crossed.

bipolarbear1968 · February 20

I believe I read the @Toque was going to try and make his version of American scotch a year or so ago. That would be something! (pssst..he also said he was making his own snus as well)

Mr. O · February 20

What about an English pipe tobacco type of toast? First step, figure out the ratio of Latakia, Turkish, and Virginia. Second step grind and mix them. Third toast up the mixture. Also since the Turk and Lat's are lower nic, maybe add a lil' n. rustica to up the power.

SnuffinClown · February 20

@Theatre what sort of effect does the heating have upon the snuff? I've heard of people doing this, but I never really understood the practice.

MrColcannon · February 20

I am the same, I love toasts. I would love to see an almond or cherry menthol toast or even some nicely flavored scotches.

Theatre · February 20

@SnuffinClown Just a different flavour, different sensation, especially if it's still warm, and in some cases you can 'toast' normal snuffs. It's just something I do along with using the snuff normally.

AllanH · February 20

Wit and Wisdom-type medicated toast would be nice.

snuffbrant · February 20

Vanilla-Almond Toast ... sounds good.

cstokes4 · February 20

I certainly wouldn't mind most of the fruit flavors in a toast format.

An SP toast sounds wonderful as well. And a menthol toast (Wit & Wisdom please!)

Jack · February 20

I'll throw one to the list: Spanish Gem Toast, I'm literally drooling.

snuffbrant · February 20

i think a gingerbread toast sounds pretty good.

Slide · February 20

Good ideas! I especially like the vanilla-almond and gingerbread idea! Spanish Gem Toast would be awesome as well

Theatre · February 20

Honey Toast

MrColcannon · February 20

Coconut, Almond, Vanilla, Gingerbread and Honey Toasts!

I'm actually getting hungry. Stomach growl...

cstokes4 · February 20

Not sure Roderick will ever make a coconut snuff, he has mentioned that the scent is impossible to replicate without using an artificial source. Almond on the other hand would be rather easy.

JohnnyFriday · February 20

I agree that vanilla and almond would be the bomb, also what about butterscotch? I loooove butterscotch pudding.

OscarWabbit · February 21

An almond toast sounds wonderful.

dazz34 · February 21

if its toast it just has to be cheese on toast with worcestershire sauce so sorry but you did ask..

a dark rum with figs/dates ect

Zanaspus · February 21

What about Buttered Toast. Is butter able to be transferred in essence to snuff?

OscarWabbit · February 21

I wish Roderick would at least hint at what new snuffs we may expect on the horizon.

I understand he probably can't though. Secrecy and all that.

Toque · February 21

;<)

bipolarbear1968 · February 21

@Zanaspus has the best one yet. I'd dig Buttered Toast!

Edit: I bet it would put F&T HDT to shame.

KebAMP · February 21

@Toque

Your smiley has a nose suited for snuff

Theatre · February 21

I made my own butter toast after picking up a hint of a buttery flavour from Toque toast & marmalade compared to the other toasts and trying to get that flavour in its own. so I mixed Toque natural toast, Toque vanilla and a tiny bit of Jaxons english toffee which has a sweet buttery flavour to it and that's as close as I've got which is good enough for me. I've also tried Toque whisky & honey instead of english toffee it's a different flavour but they both work for me. An actual butter toast would be great though, and I'm still counting on a strawberry milkshake or honey toast too. It will be mine....one day.

@dazz34 you could try old paris+natural toast for the meantime

dazz34 · February 21

theatre

tar for the heads up on the f&t paris mix must try that one is it nice and cheesey ???

only joking i had over looked f&t paris its now on my t.a.d list

Theatre · February 21

I'm not sure about the rum flavour but it does have a strong date/fig smell to it.

SnuffSniffer · February 22

I am kinda new to the snuff world, what exactly makes a snuff a toast is it the fine grind?

JohnnyFriday · February 22

Its the physical toasting of the tobacco. I had read somewhere that english toasts use oak, whereas american scotches use mesquite, which gives the american scotches their characteristic barbecue flavor.

Here is part of the Toast lore as taken from: http://www.snuffbox.org.uk/vars.htm

There are various romantic stories about the mid C18th origins of Irish High Dry Toast; e.g.: Lundy Foot of Essex-bridge, Dublin, manufactured snuff, drying the tobacco stalks in kilns watched over by "Larry" - or "Michael Larey" - who got drunk one night, allowing the tobacco to be over-roasted and apparently beyond reclamation. Next morning the furious Lundy Foot kicked and beat poor Larry and denounced him as a "blackguard". Having milled up the roasted remains in the hope of selling it cheap to the impecunious, he found it delicious; and made a fortune by marketing it under the name "Lundyfoot Irish Blackguard". Only later did it come to be called Irish High Dry Toast. (The details of the various stories vary; but, no doubt, like the varying stories of the loaves and fishes, they all preserve a kernel of truth.)

An unabbridged version of this account can be read here under the title of "The Snuff Called Irish Blackguard"

http://books.google.com/books?id=ycIRAAAAYAAJ&pg=PA522&lpg=PA522&dq=snuff+kiln&source=bl&ots=9cJJpG2F6k&sig=CFXEgmWNJfWUaHCbnxg-9u5n_cU&hl=en&sa=X&ei=PIZET7C-Keer0QWhstyHBA&ved=0CEEQ6AEwBA#v=onepage&q=snuff%20kiln&f=false

Juxtaposer · February 22

American Scotch snuff is not toasted at all but the tobacco used has been fire cured creating its smokiness. Toasts on the other hand are not exposed to any wood smoke at all. This makes these two types of snuff very different.

Existing non toast Toques as toasts?

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