How to Make Nasal Snuff - Video and Written Guide!

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Introduction

Nasal snuff is a powdered preparation of tobacco intended for consumption through the nose. It’s nowhere near as popular as it used to be, (consider that centuries ago, snuff was far and away the most popular form of tobacco, sort of mirroring the popularity that we see with vapes today) but it does enjoy a small and dedicated user base even today. Nasal snuff is an enticing alternative to smoking for adult tobacco consumers - it is quick, easy to do, smokeless, of course, meaning that you can use it in bars and other indoor spaces without stepping outside and ending up reeking - and it has a legacy that has left the modern snuff-taker with nearly limitless choice in snuff scent and character.

With all that being said, it’s difficult to get your hands on nasal snuff of good quality in North America. America has never really been into nasal snuff, with most of its rural, rough-and-tough population preferring chewing tobacco or pipe smoking during the golden period of snuff’s popularity in Europe, and after the invention of modern print advertising and the cigarette, North America’s nasal snuff industry was done for. No domestic nasal snuff manufacturers exist as of the time of writing this script, to my knowledge, and because of the AFT’s intentionally restrictive policies regarding novel product introduction, none will exist for a very, very long time. The American snuff-taker must import, or make his own.

Luckily, nasal snuff is one of the easiest tobacco products to prepare at home, and with minimal effort and just a few tools, you can blend a nasal snuff that can hold its own against even some of Europe’s most celebrated blending houses. This guide will introduce you to the basic theory of snuffmaking, and will walk you through preparing a couple of the most popular varieties of nasal snuff, so that you’re never lacking your favorite sort ever again.

Tools

To make nasal snuff, we need tools to break down and process raw tobacco. You likely have most of the tools we’ll need in your kitchen already, but to make nasal snuff of an exceptional quality, it helps to have a couple of extra tools on hand. None of them are exceptionally expensive, and even if you have absolutely none of these tools (college students and frequent travelers, take note!) everything can be acquired for less than $100, and their utility exceeds just snuffmaking.

Essentially, the tools we need are a grinder, a sieve, a scale, and a container. Let us go over them in a little bit of detail and explain the ideal versions, and what compromises are available to us if we don’t, or can’t, or won’t, get the good ones.

For most styles of nasal snuff, a blender is generally the most flexible way of grinding tobacco for nasal snuff, and it happens to be the most affordable. Fancy blenders like Ninjas or Vita-mixes are alright, and because I’ve received one as a gift I’ll be using it, but I have to acknowledge that a cheapo blender bought from the grocery store or the hardware store works a little bit better.

Coffee Grinders

Coffee grinders are essential tools for snuff grinding in any serious capacity - fine and extra fine snuffs are simply not feasible at home without one. I should note that here coffee grinder means those cheap electric coffee grinders you can find at the supermarket made for grinding whole beans into espresso grinds for a machine or a mocha pot - fancy coffee grinders, or hand-powered ones, will not work properly - they rely on the weight of the beans themselves to help them into the hopper, whereas with an electric espresso bean grinder, the whole grinding chamber is obliterated at high speed.

You should be able to buy an appropriate one for $15.

Mortar and Pestles

I’m only going to talk about mortar and pestles here to tell you that you shouldn’t get one. It seems like an obvious choice for breaking down tobacco into dust, but from my own experience it simply doesn’t work - tobacco just doesn’t break down like pharmaceuticals or hard, brittle materials, and even though the idea of using a mortar and pestle for tobacco is positively stinky with Elizabethan elegance and alchemical aesthetics, you’re much better off using a coffee grinder and a blender to grind your tobacco with. History backs me up - tobacco was nearly always grated or milled with rasps, graters, and massive wind and water powered mills that broke down the tobacco for hours. We should be grateful to our modern electric grinders.

Sieves

Kitchen sieves are available at nearly every grocery store, and if you sift your flour, you probably have one already. Sieve sizes can be tricky, but finding a sieve with a mesh size of .25 (60 in US measurement) should give you a decent medium-fine grind after passing snuff through it. Despite their widespread availability, I recommend ordering sieves online, simply because sieves available in the grocery store often won’t have their measurements written on them - and they’re meant to sift flour, so it’s fine, just not for us.

Laboratory Sieves

While it’s not totally necessary, to make toast snuffs, extra-fine snuffs, and to complete our home snuffmaking practice, an ultra fine sieve is necessary. These will often have measurements around .150mm (100 in US measurement), and typically they need to be ordered online. This will probably be the most expensive tool required by the snuff maker, averaging around $30 for a good sieve, so don’t feel like you need to buy this to get started - but it does help.

Kitchen Scales

You probably already have one of these in your home - they’re the electronic scales you can buy at grocery and department stores meant for weighing out pounds or grams of food. They are affordable and easy to get a hold of, and really useful for more than just snuffmaking, but I would encourage you to get a hold of the milligram scale first if you don’t have either - there’s a lot of fine measurement that can go into some snuffmaking recipes, and having tighter control over your measurements is always good.

Miligram Scale

The milligram scale that we mentioned measures down to the hundredth of a gram - while we won’t be adding any ingredients in such minute quantities, it does ensure that when a recipe calls for a gram, or a half gram, of some overpowering or caustic ingredient, we can rest assured that we’re adding the appropriate amount. It also means that experimental batches of snuff can be whipped up without sacrificing rare or expensive material. I’d encourage you to order a good one online, which can be had for less than $25.

Containers

Containers, besides being handy for storage, are critical to some of the processes used in making nasal snuff. Natural flavorings from whole herbs and spices can be extracted by “steeping” them in the unscented snuff, and certain styles of snuff, like continental rappees and moist snuffs, require some time to sit around and allow important chemical processes to resolve. As such, the container we choose is important.

The best container is an amberglass or ceramic jar, ideally a hermetic jar such as a Kilner jar, but a mason jar is not a bad second option and are typically more affordable. A good tupperware is not quite as nice, but will do in a pinch, and in times of absolute necessity a ziplock bag is fine as well.

Ingredients

One of the beautiful things about nasal snuff is that, unlike all other forms of tobacco, the smell of the leaf in its unaltered state can be captured in the final product with its character almost completely unchanged. This is different from smoking, where combustion changes the flavor of the leaf entirely (although in predictable ways, thank goodness, or cigar and pipe tobacco blenders would be out a job). This is also different from other forms of smokeless tobacco, like snus and dip, where the processing necessary to make the nicotine bioavailable when used orally changes the flavor of the leaf, sometimes drastically. If you’re a pipe smoker, you probably know how nice it is to stick your nose into a freshly opened tin of tobacco and smell the grassy, sweet, beautiful smell. You can capture that in nasal snuff, with the right ingredients. Let’s go over them.

Tobacco

The best snuff begins with good tobacco - and the best tobacco to work with is always whole leaf tobacco. As just stated, turning your tobacco into nasal snuff will leave the natural scent of the unsmoked tobacco nearly intact, meaning that the tobacco we’re choosing should be of decent quality, meaning not garbage. However! Because our tobacco is turned into dust to get to nasal snuff, we don’t necessarily need to buy the highest grade of tobacco.

Sourcing tobacco can be tricky, especially if this is your first time making any kind of tobacco product at home from raw ingredients. I personally like to buy my tobacco from wholeleaftobacco and leafonly, and in Europe I hear that eurotabak offers high quality leaf at the lowest prices in the EU, with fair rates on shipping. One can, of course grow their own, but tobacco is a finicky crop, and if not given near constant attention and liberal pesticides a yield can turn to trash in a week if pests or viruses get to it. I strongly recommend paying the aforementioned websites a visit, and I should mention that I am not sponsored in any way whatsoever (if it is even possible for one of these sites to sponsor me at all, given the laws being what they are).

Repurposing Roll-Your-Own or Pipe Tobacco

Oftentimes I’m asked if making nasal snuff or other tobacco products out of roll your own tobacco or pipe tobacco is possible. Technically, you can, and a fine nasal snuff can be made from these manufactured tobaccos - however, there are reasons to avoid using them and strongly favor raw whole leaf, and if you’re in a position to use the latter then I strongly encourage you to do so.

The first deals with the unknown additives that are almost always added to pipe and cigarette tobacco. Humectants like propylene glycol are nearly impossible to totally erase from manufactured smoking tobacco through drying, and even when the tobacco has been dried to its fullest extent, something about the additive imparts an unpleasant aggression to the nasal snuff that is undesirable. In addition to this, the tobacco is slightly tacky to the touch, meaning that grinding it down to an ultra-fine powder is much more difficult. This is admittedly a much larger problem with pipe tobacco than it is with roll your own cigarette tobacco, but the issue isn’t nonexistent in the latter.

The second issue deals with simple flexibility and fun. Snuffmaking should be something to experiment with and get some sort of pleasure from besides the satisfaction of the product itself, and by limiting yourself to roll your own, you are restricting your creativity in untold ways. If you’re in a pinch or simply want to make a large batch of nasal snuff easily, on the cheap, then by all means do so, but try getting some whole leaf when you have the chance.

When using manufactured tobacco, you want to ensure that it is dry before use. This can be accomplished by using a food dehydrator set to its lowest setting until crispy, or a convection oven on its lowest temperature for about twenty minutes. Leaving the tobacco out in a room with a fan for a day or two should have the same effect on all but the most damp tobaccos.

Tobaccos Useful in Snuff-making

What tobacco should one buy? A good snuff can be made of just one tobacco, but as you get better, you should experiment with different blends. As nice as getting trashed on tequila alone is, every boy’s night can benefit from the added sophistication that just a little cointreau, some lime juice, and a salt rim can provide; just as we can take the rager to new heights by blending different liquors, so too can we take our snuff to new heights by blending different leaf.

With that said, there are many tobaccos that you should be after because they work well both by themselves and as blending components. Let’s discuss these tobaccos a little bit, and talk about their merits and qualities.

Burley

Air cured burley should be the first tobacco that you should purchase as whole leaf for your snuffmaking practice. It has a decent nicotine content, and has a classically smooth, leathery, walnut cocoa smell that works well both by itself and with other flavorings. Burley is also remarkably easy to work with in regards to processing into nasal snuff - it dries quickly and completely, is easy to separate from its midrib, and can be ground down into a very fine uniform powder without much hassle.

Rustica

While technically not the same species as regular tobacco, rustica possesses a neutral, very faint flavor and is high in nicotine, and is almost as easy to work with as burley leaf. Rustica is called for in many recipes, both as a partial ingredient for additional strength, and in many Eastern European, Asian, and American preparations as the primary or solitary tobacco in the recipe. Amazonian nasal snuff, called rapé, is prepared almost always from this tobacco.

Fire Cured

Fire cured tobacco has a rich, thick, greasy feel in the fingers, and smells like wood smoke, smoked fish, or barbecue. It can be used as a condimental tobacco for recipes to add smokiness, and is the primary tobacco used in the American Scotch snuffs.

Cigar Leaf

Cigar leaf is fermented, cured, and smells like cigars, obviously. It makes a wonderful snuff, both as the primary leaf used and as a condimental leaf. Some types of snuff, namely Bavarian schmalzler, were historically made from Brazilian cigar scrap.

Virginia

Virginia leaf is light in color, and has a mild smell of sweet tea, citrus, and leaf litter. It is the most difficult leaf to work with in snuffmaking in my experience, but the effort of grinding it can be worth it as the unique scent it has is difficult to find elsewhere. Virginia snuffs are typically supplemented with some other leaf as the nicotine content can be quite low when used by itself, and the scent leans towards sweet without intervention because of the high sugar content present.

Salt

Nasal snuff benefits from the addition of salt for the same reasons that food does, and one more - it helps stimulate the production of mucus in the nose, allowing snuff to be taken more easily. One should aim to choose pure, high-quality salt for their snuffmaking practice. Avoid anything with added ingredients, including iodized salt. My personal philosophy is to also avoid any exotic salts, like pink salt or sea salt, because of natural inclusions that may influence the chemistry or flavor of the final product in unpredictable ways.

Alkali

Alkalizing agents are added to tobacco in order to deionize the nicotine present within the leaf, making it more bioavailable and thus making it useful without smoking it. Nasal snuff is no stranger to this process - while it’s technically possible to make nasal snuff by grinding some tobacco up and sniffing it, the punch will not be there without a base to unlock it, so to speak.

Sodium Carbonate

The most common food-safe alkalizing agent added to nasal snuff is sodium carbonate, also called washing soda. It’s possible to buy washing soda for quite cheap in the supermarket or online, but ordinary baking soda can be turned into sodium carbonate quite quickly by cooking it.

Sodium Bicarbonate Recipe

One can make sodium carbonate suitable for tobacco by heating baking soda in the oven for 200 degrees F for an hour. The sodium carbonate you made can be stored in a jar, and while it should be used within the year, you don’t necessarily need to use a silica gel packet or similar desiccant if you keep it in an airtight container.

Potassium Carbonate

Potassium carbonate is typically sold to consumers for use as a wine acidity regulator. Several snuff manufacturers use potassium carbonate as some percent of the total alkalizer present in a nasal snuff, and others use it as the principal alkalizer. In my experience, there is little difference between sodium carbonate and potassium carbonate in a snuff that is perceivable during use, but I do find that potassium carbonate keeps the snuff a little more stable during long term storage.

Ammonium Carbonate

Ammonium carbonate is used in some nasal snuffs, both for its mild alkalizing effect and for its pungency (ammonium carbonate mixtures are frequently sold as smelling salts for weightlifters). While it won’t be used during this guide, it is still good to have on hand for careful experimentation and for following more closely to historical recipes. It’s not entirely useless outside of snuffmaking - ammonium carbonate is a critical ingredient in traditional crispy cookies, and as mentioned, if you’re a weightlifter, there is no better smelling salt than the genuine article.

Calcium Hydroxide

Slaked lime, also known as chuna in the Indian subcontinent, is a strong base sometimes used in nasal snuffs of Indian manufacture, as well as paan and betel nut preparations. I discourage its use - it is typically too caustic for safe use in the nose, and anyone who uses it in their own snuff is advised to seek sodium carbonate or potassium carbonate instead.

Ashes

Ashes are sometimes used in Native American rapé preparations. The few times that I’ve made rapé, I used cigar ashes out of cigars that I smoked myself, but the clean ashes of any non-toxic wood should do. It’s worth noting that when used to make rapé, the ratio of ashes-to-snuff is quite high for what one would expect coming from traditional nasal snuff making ingredient, somewhere around 20/80, respectively. Pure alkalizers, being much more potent and soluble, are usually added in much lower proportion.

It is important to use clean ashes here: if you just scooped the ashes out of a dirty firepit, they will be nowhere as pure as ashes prepared intentionally for adding to snuff.

Additional Ingredients

One of the beautiful things about nasal snuff is that because it is necessarily a nasal product, you can scent it with a much broader spectrum of ingredients than you could, say, food or snus or any oral product. Aroma plays a big part of the fun and diversity of nasal snuff, so it pays to understand what can go in it and how to add it.

Liquid Flavorants

Liquid Flavorants here specifically refers to pure, distilled extracts of the volatile aromatic compounds present in different plants, or liquid extracts of those plants through steeping in alcohol or other food safe solvent, although alcohol is typically the best and the most common, fortunately. These liquid flavorants, like food-grade essential oils or flavoring extracts and essences, can be added in very small amounts to most snuff to scent it effectively. Citrus extracts, flowers such as lavender, and different herb and spice extracts like mint, cinnamon, coffee, etc. are all examples of good aromas to have on hand.

Herbs and Spices

Herbs and spices can be used to scent nasal snuff and add character to a blend. Any herb or spice in your pantry can be used, and while it sounds like a good idea to add ground spices to an already finished snuff for obvious reasons (being that they’re both powders), ground herbs and spices can have unwanted vegetable matter that isn’t necessarily pleasant in the nose. My recommendation is to stick to flavoring with whole herbs and spices by “steeping” them directly in the unflavored snuff, and sifting and sieving the snuff (which will have absorbed most of the volatile compounds in the plant matter over time if stored in an appropriately airtight container).

Menthol

Menthol is a unique substance that offers a “cooling” effect much in the same way that capsaicin delivers a heating effect after eating chili peppers. It is what makes mint minty, and is absolutely no stranger to being paired with tobacco, although much more commonly known through menthol cigarettes than through medicated snuff.

Pure menthol can be purchased online or at craft stores. In its isolated form, it takes on the shape of small, waxy, narrow crystals that cannot be added to snuff outright; the menthol must be dissolved in alcohol before it can be added. This is relatively easy to do - add one ounce of menthol to two ounces of vodka, and stir until it completely combines. If you want to ensure that all the menthol is completely dissolved in the vodka, wait a day and you should have a strong dissolved menthol tincture perfect for snuffmaking (this is also fun to add to cocktails, sort of a Bitter of Rumpel Minze).

Eucalyptus

Eucalyptus is another herb that offers a cooling effect not unlike that of menthol, but it’s sharper and fresher, if that makes any sense. While it is possible to buy whole eucalyptus leaves online (in my area, immigrants will sell them to make them into a tea), it’s much more cost effective to buy eucalyptus essential oil and add that when required to nasal snuff. Much less eucalyptus is needed to lend its aroma to tobacco than you might expect, and it has a very specific and sometimes overwhelming burn, so it’s oftentimes nicer to mix it with menthol and camphor to create a medicated snuff, meaning a snuff that has some mix of these ingredients. A cautious hand should be taken when ingesting eucalyptus in any form, because it can be toxic in easily achievable amounts.

Camphor

Camphor is the third common cooling ingredient used in snuffmaking, and is typically sold as a waxy block for therapeutic use or for some ritual use in Southeast Asia. It’s common to use camphor in medicated snuff blends and in many continental recipes, although it’s hardly used on its own. Because it’s sold as a waxy solid, it must first be dissolved in alcohol to use; the same ratio of camphor to vodka will work as in our menthol tincture, but unlike that tincture you should not drink camphor, as with eucalyptus it is poisonous in easily ingested amounts.

Alcohol

Alcohol is sometimes used to flavor snuff, but not as often as one might think. There are several issues with using certain types of alcohols, especially sweeter ones and acidic ones, as they might promote the growth of bacteria or mold within the snuff and make it go bad. Spirits are much more common to add to snuff, but it takes quite a bit of spirit to apply its scent to snuff, and is therefore best left alone or as an experiment.

Humectants

Snuff is sometimes moistened according to certain recipes and traditions. While it may seem counterintuitive, a small amount of moisture in the snuff, carefully controlled, can make it easier to take, more pleasant in the nose, and can fortify the aroma by way of evaporation under the heat of the fingers and nostril.

Food Grade Mineral Oil

The most common humectant in nasal snuff is food grade mineral oil, which is typically added to continental snuffs and schmalzlers to lend it a unique texture and to make it easier to take in large quantities, which is the style in the places where these snuffs are taken. Some of the sample recipes provided in this guide will contain mineral oil, which should give you a good idea of how much to add for a specific outcome.

Ghee/Butterschmaltz/Clarified Butter

Ghee, Butterschmaltz, and clarified butter all describe a series of related dairy products made by heating butter until the milk fat separates from the milk solids; the solids are removed and discarded, and the remaining milk fat is used as either a condiment, a cooking ingredient, or a high temperature cooking oil. Clarified butter denotes a milkfat product in which the milk solids are removed as soon as they break from the molten fat - in ghee, the milk solids are fried in the milkfat for some time before removal, imparting a rich, nutty, cheesy flavor to the product.

Before the advent of mineral oil, schmalzlers were typically greased with clarified butter. Several recipes for making clarified butter and ghee exist online, and I’ve even made it as part of my original video on making schmalzler, but I will leave it out as the process is simple enough to learn without making this guide longer. Ghee and clarified butter impart their richness to snuff and schmalzler and can be used as a substitution for food grade mineral oil, but keep in mind that the milkfat does lower the shelf stability of the final snuff greatly, and it should be used as quickly as possible.

How to Make Snuff - The English Process

English snuffs will be considered the default snuff in this guide, and for good reason - they are quick to make, showcase nearly all of the tools, skills and theory needed to make a good snuff, and they make a very pleasant, versatile final product.

English Snuff

We’ll need the following ingredients:

100g Fine Burley Tobacco Flour
22g Water
5g Sodium Bicarbonate
3g Sodium Carbonate
3g Salt

If you haven’t prepared tobacco flour already, do so by drying out your tobacco and grinding it in your coffee grinder or blender, and then sieving it.
Dissolve the sodium bicarbonate, sodium carbonate, and salt in the water. Keep stirring - it will look milky and gritty at first, but will eventually resolve into a clear or nearly clear liquid.
Apply the solution to the tobacco flour. Stir heavily; if you have a jar or a secure tupperware container, you can add all your ingredients to it and shake it for a good minute or so until everything is fully incorporated. If there are lumps, don’t worry! This is natural.
Resieve the tobacco. You may find this more difficult to do now that the grains of tobacco have absorbed the solution, so if necessary, sieve it in a coarser sieve.
Scent as you like. If you have added an ingredient that adds moisture, it would be wise to resieve after scenting in order to get a more consistent product.
Enjoy!

Irish, Scotch, and Toast Snuffs

Irish, Scotch, and Toast snuffs are much the same, but make use of dark fired tobacco and much less moisture. To make a quick version of this at home, prepare a 75/25 burley and dark fired tobacco flour, and instead of dissolving the alkalizers and salt in water and adding it to the snuff, take your ingredients and blend them together in the coffee grinder. If you have an extra fine laboratory sieve, now is the time to take advantage of it - this style of snuff is known for being extremely fine.

Continental Process - Rappee Snuffs

Rappee snuffs here designate any of the very dark, moist nasal snuffs originating in Central Europe. They are oftentimes strong in both effect and flavor, but are easy to take owing to their coarser grind.

To make them, prepare medium or fine tobacco flour (just grind for a little less time) and sieve with your coarser sieve. Combine 100g tobacco flour, 40g water, 5g sodium carbonate, and 3g salt, and allow to sit for a week in an airtight container in a dark place. You will notice that the snuff is reeking after you open it back up for the first time. This is good! There are a number of discrete chemical processes happening within the snuff, and you should also notice that its color will have darkened considerably, going from brown to a much darker, richer near-black.

Scent, sieve, and keep stored in an airtight container in a cool, dry place. I’ve never had rappee that I’ve made go bad on me, and I suspect this is because it is simply too salty and basic to be conducive to bacterial growth or mold, but others I have talked to have reported the same. Feel free to keep your finished snuff in the freezer for long-term storage.

German Snuff (“Pöschl Style” Snuff)

Pöschl style snuffs are those like Gletscherprise, Löwenprise, etc., here means any of those lightly greased, oftentimes heavily scented snuffs common to that much beloved international tobacco conglomerate. We can consider them to be, in essence, a greased rappee. While Pöschl medicates all of the snuffs they make after this fashion, we don’t necessarily need to, and we can benefit from the unique attributes that this style of snuff has (like a comfortable take, a smooth nicotine delivery, and a strong scent) and experiment with the snuff all the while.

A model recipe for this will be the aforementioned Gletscherprise; while a full recipe for a copy of this snuff will be provided at the end of this guide, the basic recipe for a “blank German” is as follows:

100g Dry Tobacco Flour
40g Water
32g Mineral Oil
6g Potassium- or Sodium Carbonate (Pöschl uses potassium carbonate)
6g Table Salt

To make this, prepare it identically to the rappee snuff. Combine all ingredients, allow it to mellow out somewhere for about a week, scent, and resieve.

Schmalzler Process

Schmalzlers, at their core, are just tobacco and fat. They are not necessarily alkalized (the only sort of snuff in this guide to not be), and are meant to be taken in large quantities off the back of the hand.

A basic recipe for snuff combines 100g of coarsely ground, heavily fermented tobacco with 19g of fat and 6g of salt. It should be noted that Pöschl does not salt their schmalzlers, but some is included here because I personally like it, though it can be omitted. The fat used here can be either ghee, butterschmaltz, or mineral oil.

Amazonian Process

Amazonian rapé is the simplest preparation of all on its surface; just 100g fine tobacco flour, ground together with 50g clean ashes. However, it is important to keep in mind that all sorts of other plant matter is added to rapé intended for ceremonial or entheogenic use, and though this guide doesn’t cover it, it is important to acknowledge this practice.

Recreating Famous Snuffs

Basic Medicated English (McChrystals, etc.)

For a basic recreation of a classic English medicated snuff, like McChrystals O&G, Wilsons of Sharrow S.M., etc., start with a base of plain English style snuff, and scent with 3g menthol (15g menthol tincture), 1g camphor (6g camphor tincture), and 1g eucalyptus oil. Combine and resieve.

Red Bull

Red Bull, despite being known as a fine snuff and arguably done in a medicated English style, is categorically a German snuff. To make this, follow the recipe for an ordinary Pöschl style snuff, with this recipe:

100g tobacco (50/50 Burley to Rustica is ideal for this strong snuff)
10g water
23g paraffin
8g potassium carbonate
2g salt
5g menthol (15g menthol tincture)
3g camphor (9g camphor tincture)
2g eucalyptus oil
1g anise oil (can be omitted)

After mixing, air the snuff out a bit and stir it in an open bowl to allow some of the ethanol to evaporate off of the mixture. Avoiding this may lead to the snuff being over-moistened, although I’ve adjusted the amount of water in the recipe to compensate for the addition of these ingredients in tincture form. It’s also important to note that this is not the same recipe that Pöschl uses for Red Bull, but is rather a close approximation based on my own experience and all available documentation that we have on the nature of the product.

Gletscherprise

Much like Red Bull, Gletscherprise follows the German process (although 100% burley is what I use when making it), with the following ratios:

100g tobacco
25g water
32g mineral oil
6g potassium carbonate
6g table salt
(For gletscherprise flavor)
6g menthol
2g camphor
1g eucalyptus
1g cedar oil

It’s worth noting that Pöschl doesn’t reveal specifically what special flavoring should take the place of cedarwood essential oil; I use it because I find that it gives the snuff the appropriate warm, mild woodsiness that Gletscherprise is known for, though it very may well be fir or spruce oil, or some special mixture of oils that is simply not known to us.