Setup: Geekvape Tsunami 24mm; 7 wrap 24/32awg claptons @ .32Ω; cotton wicks; 60 W
Testing: Inawera Godfather @ 3%; Aged: 4 weeks
Flavor description: First and foremost, I taste something strikingly similar to the cherry note in Marzipan. It is backed by a fairly thick and soft almond texture/taste, along with a hint of something citrusy and bright. It is rather thick in the mouth with a delicate taste behind it. I personally do not taste any whiskey, as this flavor is supposed to mimic a whiskey-amaretto cocktail. I feel like I get mostly the amaretto part.
Off-flavors: Occasionally, right at the end of my inhale/the beginning of my exhale, I get something resembling burnt plastic or rubber, almost like butyric acid. It isn't every time, but it is there more than I care for it to be, and maybe 3% is bringing out the weirdness, I'm not sure.
Throat hit: 4/10, mostly smooth but the citrus note does throw in a bit of throat hit.
Uses: This would work well as part of a cocktail recipe or as an additive in a tobacco recipe. I'd keep it under 3% though. It would also probably work well to "soften" up a fruity or nutty recipe a bit under 1%.
Pairings: Tobaccos, creams, nuts, coffee, booze flavors.
Notes: I really wanted to like this flavor, since I'm a huge fan of INW, but I personally can't get far enough past that occasional burnt plastic taste to make myself use it in a recipe yet. I do think with the right additives and flavor layers it would work out fine, I just don't feel like travelling down that route quite yet. If anyone else has ANY experience with this flavor, I'm interested.
JFC I have to try this.
Many many years ago I invented a drink called the Godfather Dada -- pure jet fuel. For some strange reason, it became a hit and a lot of bars were selling it. It even ended up in some bartending books and recipe guides, lol.
It was vodka, amaretto, grand marnier with an orange rind twist. Pure hell. Haven't had one in years. Wonder if it's still being published.
I'd mix this up with MF Orange and see if it kills me.
Had a few co-workers try this today and they weren't a fan of it standalone. I'm sure with the right pairings it could yield noteworthy potential. I have a feeling it's going to take a lot of time and patience to come up with a decent recipe for this one though.
The burnt rubber component is probably a mercaptan which is common in whiskey itself -- it's a sulfur compound. During fermentation of whiskey, the yeast can reduce some compounds down to the sulfuric mercaptans and leave a burned rubber aroma. Some people sense it as rotting cabbage, lol. It's actually an important aroma in whiskey but at very low levels so you probably do need to take the percentage way down to get a better feel for it. I'd be curious if you cut this mix with 75% solvent if it would open up with a mysterious oak or peat aroma/taste.
Fuck, I missed you, no homo. This explains a lot. As somewhat of a whiskey critic with a tendency to give rather bitchy ratings to whiskey flavorings, I'm torn between giving them the ultimate yay or nay, or just leaving them to someone with lesser expectations.
I just discoved amaretto-vodka half half last year and it's my go to when I'm late at parties, it never fails, especially for someone like me that has trouble getting drunk at times
Amaretto vodka? Sounds tasty but deadly... Will have to try it.
Yeah, Amaretto vodka is a true traitor, you think you can trust it when you taste that the overly sweetness from the amaretto has been reduced and that you can't feel the vodka as the aroma from the amaretto covers everything. It's really easy to drink and at half half you get a 34% concentration alcohol drink, usually i blackout after the fifth, careful ;-)
I loved what it did to a tobacco mix I tried a while back when I bought it, like you said it's mostly amaretto with that cherry/almond flavor.
3% sounds like a lot though, I did 0.8% and it took over the recipe.
Judging by the name and your description, maybe they were going for Maraschino cherry liqueur. Would you say that plastic aftertaste is waxy, crayon like? I get that in some IW fruits, mango, peach and apricot. Edit: I also avoid those flavors but they do mix ok at lower percentages.