Flavour Name: WF Caramel Rice Crispy Treat SFT: 6.5%, 70/30, 1mg. Tested on: Citadel, single fused clapton KA1, 0.43 ohms, 40w Steeped for 18 days
Flavour Description: not a lot of rice crispy, but a really nice, tasty caramel. Slight spice note throughout. Can't determine exactly what spice it is, but I like it. It makes the flavour more interesting, but could also see it limiting versatility somewhat. The caramel is fairly light, as in it hasn't been cooked for quite long enough. It's got a nice stickiness. It's fairly sweet but not as sweet as a caramel probably should be considering its predominantly sugar.
Mouthfeel/ Texture: gooey and sticky texture. Pretty full bodied.
Off Notes: if it's supposed to be a caramel rice crispy treat then it's lacking the rice crispy and the spice note is out of place.
Throat Hit: none
% Testing: at 6.5% it's pretty full bodied. Could probably use it that high in a more caramel forward recipe. I think it's overall too light of a flavour to be used as a main note. I'd maybe try using it at around 3% to back up another caramel or as an accent. Its not an SC flavour so needs to be used a bit higher.
Use and Pairings: I would use this as a caramel. Like I said, it's too light of a flavour to be used as a main note. The spice note could be an issue in certain mixes. But i could see working in a lot of bakeries, tobaccos, creams. I think it would be really nice with something like hazelnut or to add some dark, gooey sweetness in a fruit pie, where the spice wouldn't be out of place. The caramel is fairly light in colour so could blend into a mix more than a much darker one, where the actual flavour of the caramel would be more noticeable. I think it would be good used to back up another caramel, butterscotch etc to add some sticky body. Might work to lighten other dark sweetness flavours that are too dark? Haven't tested that theory yet though.
Totally agree. This is a lovely mellow caramel accent and I'm using it as such ever since I sft'ed it. I get a grainy cinnamon note (if that makes sense) like a cooked grain of rice with just a touch of cinnamon.nowhere near a rice crispy and tbh if i didn't knew the name of the flavor I might not even notice it.you can easily mask that note in a mix
Did you test it before the 18 days steep too? I'm wondering if the rice crispy part might hade faded within those 18 days.
I have tested it once before. I was thinking about using it in a recipe so I mixed up a bit and tested it as a SNV. I didn’t get any rice crispy then either.
Whether it’s there sometime between day 1 and day 18 I can’t say. Or maybe it’s just me not picking it up? Have you tried it? Did you get any rice-y type thing at all?
18 days is quite a number of days. Thank you for the review
It's definitely on my watch-list, although your testing does indicate that they might have screwed up the rice crispy part.
this actually sound spromising for a mix im working on. can you try to explain that spice note better? is it warm like cinn/clove? or sharp like pepper? is it earthy like ginger or nutmeg? low in the mix or high in the mix?
It’s more of a warm, bakery type spice. But I can’t say what exactly what spice or spices it is though. From what remember I’d say it sits more in the mid notes. It’s not super prominent, but noticeable. I reckon you could bend it into whatever bakery type spice you wanted. It’s a nice flavour, no metallic cinnamon nastiness or anything.
What profile are you working on? Or is it secret?! Maybe I could say if I think it would fit into that kind of thing?
Not a secret but hard to explain. I actually just got this flavor and will be testing it now. Maybe I can get closer to identifying it. Or maybe u/ID10-T knows?