Founder’s Notes:
One of the happy accidents in making this was the discovery that the different vanillas come through at different times as it melts in your mouth. It also means that each profile’s prominence will vary depending on what you eat with it. With a fruit pie, you might notice the cherry and anise notes of the Tahitian most. With chocolate cake, perhaps it’s the spiciness of the Mexican that lingers. Drowned in a shot of espresso (‘affogato’), the creamy Madagascan may be most pronounced. Hmm, seems like you’ll just need to experiment and see what you taste…
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