Sir Walter Scotts Friar Ramon Pane uses coarse-milled Indian cheroot tobacco, fermented with a concentrate of leaves boiled with Maldon Sea Salt. The tobacco is cased with a tincture made from Tonka beans and vanilla pods.
The snuff has a coarse grind with moist texture and moderate nicotine. Tasting notes include vanilla, sweet tobacco, almond, and coffee. The aroma is sweet tobacco with vanilla and almond notes.
