Setup
RDA/ Velocity Coil/ 6 Wrap Single Fused Kanthal Clapton 2×26 core 32 wrap W/ 45 Wicking/ Full cotton bacon v2 Ω/0.26
Testing
Steep Time/3 weeks % Used/ 1 PG/VG 50/50 Nic%/0
Mouth Feel
Heavy on the tongue and light on the nose, with a dry mouth feel and moderately dense 5 out of 10
Throat Hit 2/10
Flavor Properties
The first thing that I'm getting is sweet sugary goodness, then buttery, crisp, and dry, with strong non floral vanilla. Notes of caramel, slightly nutty, and a savory property I can't quite put my finger on. ( may just be a combination of a well-balanced flavor )
Relatable Flavors
Reminds me of a nice crisp biscotti, or vanilla wafer.
Position In The Recipe
Base, accent, or top note? I've seen this used in all three categories personally think it's it's best in the base. This is a very versatile flavoring, and soom mite say its slightly overused.
Pairings
Bakeries, creams, chocolates, berries, fruits, coconuts, tobacco's, some candies such as butterscotch or caramel, could even see this working with savory flavorings such as rosemary or zen garden.
Recipe
https://alltheflavors.com/recipes/7775#suger_cookies_and_cream_by_chrisdvr1
Notes
Typical mixing percentage is between .25 - .75 at different percentages, and with different pairings this can become different things, I really like the use of this as the ice cream cone in Wayne's SVBICC recipe.
Here is a Wikipedia on biscotti and where you can find this flavoring.
https://en.m.wikipedia.org/wiki/Biscotti
http://www.bullcityvapor.com/biscuit-concentrate-inw/
Rating 100/100
Please if your opinion differs, or you have another review for this post it in the comments. Will help the master list with multiple reviews in one spot.
Dat picture...
> slightly nutty, and a savory property I can't quite put my finger on
Acetyl pyrazine?
I don't get any hints of AP in Biscuit at all, thank god, I hate AP. I'm not entirely sure what OP is referring to but Biscuit is kind of an elusive flavor. Like a lot of INW flavors low percentages are key and IMO it can very easily be overpowering or outright mute other flavors if not used properly.
I don't either, I'm just wondering if that's what he's picking up. It sounds like AP. I wouldn't say I hate AP, it can be useful, but every single time I make a recipe with it in there, I've lowered it in subsequent revisions because it seemed to be too much. Even the highest rated and most highly praised recipes that have it. But I've tried leaving it out entirely as well and then the result tasted incomplete.
Agreed, Biscuit is tricky. To me, it seems to react with other flavors less predictably than most others do. So you might reasonably assume that a profile calls for it at 2%, when in reality 0.25% is better for that mix, and vice versa. Sometimes it makes everything just right and other times even a tiny amount of it just ruins your juice. Tricky.
/u/JohnLaCuenta said he gets hints of coconut, I feel it's much more up front than that. This flavor tastes like pie crumbs, butter and coconut to me. It can absolutely make or break a recipe even at 0.5%, goes well with citrus and creams, doesn't work at all with a lot of berries. IMO. Awesome flavor, in the right spot.