Setup

RDA/ Recoil Coil/ 6 Wrap Single Fused Kanthal Clapton 2×28 core 32 wrap W/ 55 Wicking/ Full Rayon Ω/0.44

Testing

Steep Time/ 8 weeks % Used/ 1 PG/VG 50/50 Nic%/0

Mouthfeel

A very dry mouthful, heavy on the tongue, light on the nose. Right in the middle on density, going to give this a 5 out of 10.

Throat Hit

3/10

Flavor Properties

The first thing I notice with this flavoring is a floral note, much more like rose water, then amaretto. I do get the slightest earthy nutty note on the exhale. I'm going to associate the dryness, with alcohol there's no alcohol burn, or warmth, that you get with other alcohol-beverage flavorings. You do get dry alcohol flavor, like a dry white wine. This flavor is also fairly bitter, which could be useful in certain applications. After doing a little research on amaretto the name literally means “bitter love”. I'm going to say the bitter qualities, in his extract were completely intention, and on point. Another thing to note here, is that when I smell the extract, it smells exactly like amaretto, but for some reason that does not Translate into vapor.

Relatable Flavors

As stated earlier remind me a lot of rose water, or maybe blossoms off of almond tree.

Off Flavors

Rosewater or Blossom extract - once you get past the extreme, floral nature of this flavoring, and accept that does flavoring is going to be used to add bitter floral notes, it is not unpleasant. Not necessarily and off flavor but then off name.

Position In The Recipe

Flavoring is going to be most useful as an accent providing a ditter floral note.

Pairings

My first thought is chocolates, but we all know that chocolate extracts - flavorings tend to be a dry and chalky, so they added dryness is probably not going to work. It would definitely make an interesting chocolate flavor. Outside of that, I can see this working with any fruit flavoring in your collection. I can see this working with tobaccos, and even a few bakeries like yellow cake, or sugar cookie. And I should pair nicely with spice flavorings like cardamon.

Recipe

https://alltheflavors.com/recipes/32113#fruit_and_flowers_by_chrisdvr1

Using this flavoring as an accent mixed well. Floral notes seem to have been drowned out, or melted perfectly with the papaya and citrus.

Notes

I think that 1% may have been a high on the % my suggestion would be to drop it down .5 in a single flavor mix. When mixing with other flavorings drop it even lower perhaps between .25% point .1%.

I don't think this flavoring is for beginners definitely going to take a lot of skill and experience to use this flavor correctly.

Rating

65/100-

Please if your opinion differs, FUCK YOU :p