Dipping Tobacco Manufacturing Methods

While the growing and drying processes, that the tobacco in American Dip and Swedish snus first go thru, are pretty similar, the first unique thing to American Dip is the choice of tobacco. Skoal, Cope, Grizzly and Husky all use 100% American grown tobacco. The others use a mix of tobaccos but all have American tobaccos in them in varying amounts. The other unique thing to American Dip is the smoking process. Once the tobacco is dried, a smoldering fire is built using sawdust from either Hickory or Oak woods. This process gives the Dip the first layer of its unique flavor but, it’s the second process that really adds the flavor, the fermenting of the Dip.

“Hey Dip Guy, do you mean to tell us that our Dip has alcohol in it?” Well, not exactly. There are some flavors, like Cope Whiskey Blend, that use it to flavor the Dip; the fermentation process actually doesn’t produce alcohol. What happens is after the tobacco is dried and smoked; it’s placed in Oak barrels and allowed to sit for up to 5 years in an environment controlled warehouse. This gives the smoke and other flavors a chance to really get into the tobacco and flavor it, inside and out!

Once the tobacco has had enough time to get flavored, it’s then taken to the factory and shredded to specific sizes depending on which brand it’s going to be. This method is the same for all American Dip no matter if it’s Timber Wolf, Red Man, Kayak, Longhorn or Copenhagen and Skoal, it’s the method that makes Dip unique. So, now that you know how it’s made, let’s take a quick look at the different kinds of Dip.