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Blue Diamond Snacks came out with honey-flavored nuts, nut thins and Almond Breeze milk
These honey roasted nuts are just one of Blue Diamond's new flavors.
Sugar pie honey nuts! Blue Diamond is sweet on honey, and they’ve released honey-roasted flavors of some of their most beloved products like honey roasted almonds, honey roasted cinnamon almonds, honey mustard nut thins, and Almond Breeze milk with a hint of honey. Check out the full line of products here:
“Honey is the perfect flavor enhancer for consumers who want natural products but want them to taste like indulgent foods,” said a representative from Blue Diamond in a press release. “Blue Diamond offers a full line of honey-flavored products from snack almonds and nut thins to almond breeze Almond Milk.”
Blue Diamond isn’t just randomly putting honey flavors into their products; they also announced that since 1976, Blue Diamond has funded multiple projects that focus on pollination and bee health. They’ve recently donated an additional $100,000 to Project Apis m, a non-profit organization whose mission is to direct research that will enhance the health of honeybees while improving crop production.
Bakery Style Blueberry Streusel Muffins (video)
These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet and crunchy cinnamon streusel on a super high muffin top. With hundreds of rave reviews, these blueberry muffins are guaranteed to be your new favorite!
I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A moist and buttery blueberry muffin that is just as gorgeous and delicious as the ones you find at the fancy bakery shops.
Best Overall: Vietti Moscato d’Asti
In the world of sweet wine, Vietti Moscato checks all of our boxes. Produced by one of Piedmont’s highly respected names, this wine is extremely well-priced and made with organically farmed fruit. Above all, its pleasant sweetness is balanced by high amounts of natural acidity. Notes of canned peaches, white flower petals, candied ginger and honeysuckle dominate the wine's frothy palate. Serve with spicy appetizers, fruit-forward desserts or sugary brunch dishes (waffles, pancakes and more).
"Sweet wine is misunderstood and undervalued in the restaurant experience," says Matthew Kaner, wine director & president of Will Travel For Wine, INC. "It has a strong place at the end of a meal, whether as dessert or paired with dessert."
Tishbi Winery – one of Israel’s oldest and original wineries
The Tishbi winery has a history that spans more than 120 years in Israel one that intersects with many of the famous names of modern Israel’s short history. The story begins in 1882, when Malka and Michael Chemelitsky immigrated to the city of Shefeya at the foothills of Zichron Yaakov. There they worked for the Carmel Wine Co-op that was founded by Baron Edmund de Rothschild in the late 1800s. They worked the land, planting vineyards, clearing rubble and stones, with nothing more than the barest of tools and technology. The work was backbreaking and endless, and unfortunately more work, was the only reward for many of the early immigrants, that came to settle the barren land. However, for the few farmers that were lucky to work with Edmund, they saw salvation from his deep pockets, huge heart, and massive resources that he brought to bear, to teach, bolster, and, ultimately, build the, then fledgling, wine industry into the forebear of where it is today.
Soon after the Chemelitskys came to Israel and started working the land, they were advised to change their name to Tishbi, which is actually an acronym in Hebrew that stands for “resident of Shefeya in Israel”. The world-renowned poet Chaim Nachman Bialik, Israel’s national poet extraordinaire, gave the name to them. In the early days of Israel’s wine industry, the cooperative farmers would work the vines, planting them, pruning them, caring for them, and then sell their grapes to the Carmel Winery. However, after many decades of work and toil, it became clear to many of the cooperative farmers that life was changing, and that they would either need to break out of the cooperative or be left behind.
So, in 1984, the great-grandson of our story’s Protagonist, Jonathan Tishbi, stepped out of the shadows of the Carmel Winery and into the shadows of the Carmel Mountain range. Initially, he called his new winery Baron Winery, in honor of Baron Edmond, but later changed it to his namesake – Tishbi Winery. At that time there were few wineries in Israel, and even fewer successful ones that were not just making sacramental (sweet) wine. Jonathan went to Italy to see how generations of family-owned wineries had succeeded, and from where we stand, he seems to have emulated them quite impressively. The family tradition continues to the 5th generation, with Jonathan’s son – Golan Tishbi, acting head winemaker. The winery’s tradition is impressive, but it feels like it will always be overshadowed by the massive mountains under which it lays, and the equally massive foundation upon which it is built. Read the rest of this entry &rarr
Preview of Washington Cider Week 2019
I was recently invited to a preview of Washington Cider Week for media and industry folks. The 9th annual Washington Cider Week is September 5th-15th 2019, and will include numerous cider events, with Cider Summit Seattle being a highlight (see my posts here). The preview event was hosted by the NW Cider Association, and held in the orchard at Dragon’s Head Cider on Vashon Island in WA.
It was a sweet invite-only event, and I enjoyed the excuse to take a half day off work and taste cider with my husband from about a dozen cideries, and chat with cidery reps. New for this year they had a panel discussion, hosted by Erin James (of CiderCraft and Sip NW magazines), featuring Emily Ritchie (the Director of NW Cider) and folks from PCC, Zeek’s pizza, and Teku Tavern, who shared about the role of cider in their businesses.
Erin James shared some interesting facts, like that cider grew 10 fold in 10 years (faster than craft beer did), 6-8% of beer sales in WA are cider (vs. 1-3% in most other states), and 1/3 of NW cideries are orchard-based (like Dragon’s Head).
NW Cider also showed off their new interactive map of NW cideries, categorized the list of tasting options by United States Association of Cidermakers cider styles, and shared about the Certified Cider Professional program.
They had some nice swag too – a bottle tote bag, brochures, keychain bottle opener, and a bottle stopper (as the NW Cider association is pushing the idea of bars & restaurants offering cider from bottle pours, not just kegs, especially as many of the smaller heritage cideries don’t keg their ciders).
2 Towns (Corvallis OR) Suns Out Saison (5.6%): Their 2nd fruit seasonal release of the year, from dessert apples and peaches, fermented with Saison beer yeast, a re-release of the 2016 version (see my review here). Semi-dry with notes of peach, citrus, yeast, and earth. I learned their 3rd fruit seasonal will be Cosmic Currant, made with black currant and cranberry. I was also told to be on the lookout for Marissimo later this year, a limited release marionberry barrel aged Pommeau. A tasty summery cider with flavor but not to much sweetness.
Snowdrift (Wenatchee WA) Forefathers (7.5%): A new draft-only release, from a combination of apples including both cider and dessert apple varieties. On the sweeter side of semi-dry, with notes of citrus, floral, and honey, and a hint of tannins. Approachable.
Pear UP (Wenatchee WA) Grapefruit: A new canned release, a grapefruit perry (from 100% pears, no apples). The grapefruit was stronger on the nose than the flavor. Very refreshing, almost like a grapefruit soda, but only mid-level sweetness, and nearly still. I wouldn’t have guessed it was perry.
Tieton (Yakima WA) Single Varietal Harrison: A new release, bottled & kegged, a single varietal from Harrison bittersharp cider apples. On the sweeter side of semi-dry, with notes of citrus & honey. I really enjoyed it, as its more approachable than a lot of other heritage ciders, being sweeter. I was surprised with the lack of sharpness and/or bitterness. Awesome.
Finnriver (Port Townsend WA) Fire Barrel: A whiskey barrel aged cider from cider apples. I’ve tried this before (see here), but I think this is a newer vintage. Semi-dry to semi-sweet. Super rich, with notes of smoke, oak, and orange. I really enjoyed it, but prefer the original vintages (see here).
Finnriver (Port Townsend WA) Golden Russet: Made from ‘russeted’ cider apples, primarily Golden Russet. Dry to semi-dry, acidic, with notes of citrus and earth. A bit nuanced for my tastes.
Bad Granny (Wenatchee WA) Reserve: A new release using cider apples, and for the first time for them, methode champenoise, a traditional labor intensive method to make a naturally sparkling cider. Dry to semi-dry. Light fluffy texture with lots of bubbles. Notes of sharp apple and citrus with hints of bitterness and tannins. Also a bit nuanced for my tastes.
Bad Granny (Wenatchee WA) Honey Crisp: A flagship offering, but per my notes I actually haven’t tried it. On the sweeter side of semi-dry, apple-forward, with a bit of honey flavor. Nice.
Herb’s (Bellingham WA) Blue Note: Made from heirloom apples and blueberries, co-fermented (vs. being added in a secondary fermentation). Fully dry. Very light blueberry flavor.
Herb’s (Bellingham WA) Traditional Bittersharp: Made from bittersharp & bittersweet cider apples. Dry. Sharp and rich.
Herb’s (Bellingham WA) Crescendo: Made from Cox Orange Pippin apples. Dry. Lots of orange with a hint of floral notes.
I was impressed with all 3 selections from Herb’s as they had some awesome flavor profiles, but I wish they had a bit more sweetness.
Nashi (Vashon WA) Idyllacres Bittersweet Cider: Made from English & French bittersweet cider apples. On the sweeter side of dry. Tannic and complex. Notes of apple pomace, orange, caramel, and leather. Quite lovely.
Nashi (Vashon WA) Chojuro Asian Pear Perry: Unique scent, of spice / black pepper. However, the flavor profile was lemon and floral, with only a hint of pear. Semi dry. Perplexing.
You can tell what order I tasted these in, as I forgot to get photos of the last few…
Bauman’s (Portland OR) Dry: Made from a variety of apples, including dessert and cider. Dry, with notes of citrus & floral, and hints of bitterness & tannins. A bit nuanced for my tastes.
Bauman’s (Portland OR) Orange Blossom: Made with oranges and a hint of pineapple. On the sweeter side of semi-dry, tannic, with notes of orange. Great.
Bauman’s (Portland OR) Loganberry: Made with loganberries. On the drier side of semi-sweet. Berry forward with mild tartness and hints of tannins. I enjoyed the unexpected complexity.
Liberty (Spokane WA) Lafayette: Made using French bittersweet cider apples and keeved, which creates a naturally sweet apple-forward flavorful cider. On the sweeter side of semi-dry. Rich and tannic, with notes of bittersweet cider apple pomace and orange. Awesome.
Dragon’s Head (Vashon WA) Heritage Rosé: Made from Redfield and Mountain Rose red-fleshed apples. Amazing fruity scent. Semi-dry, with notes of strawberry and rhubarb. Tasty, with more complexity than flavored rosé ciders.
Dragon’s Head (Vashon WA) Heritage: Made from English and French cider apple varieties (previously named ‘Traditional’). Dry to semi-dry. Earthy, with sharp citrus heirloom apple flavor. A bit nuanced for my tastes I seem to remember the Traditional being sweeter.
Stay tuned for more posts on Washington Cider Week 2019 (especially Cider Summit Seattle) at Cider Says.
Also, for cider industry folks in the NW, save the date for the first-annual NW Cider Symposium, which has been announced for March 10th 2020 in Tacoma WA.
Sweet! Blue Diamond Almonds Release Honey Flavors - Recipes
WINE ENTHUSIAST, May 2021
2018 Chardonnay Casteel- 94 points
2018 Pinot Noir Flat Block - 94 points, Cellar Selection
2018 Pinot Noir Southeast Block - 94 points
2018 Chardonnay Justice Vineyard - 93 points
2018 Pinot Noir Justice Vineyard - 93 points
2018 Pinot Noir West Block - 93 points
2018 Chardonnay Estate - 92 points, Editor's Choice
WINE SPECTATOR, January 2021
2018 Pinot Noir Flat Block- 93 Points Shows definition and a tight focus, with handsome black cherry, orange blossom and stony mineral notes that build richness toward refined tannins. Drink now through 2028. - T.F.
2018 Pinot Noir Justice Vineyard- 93 Points Expressive raspberry and rose petal aromas lead to multilayered cherry, pomegranate and spiced tea flavors that finish with medium-grained tannins. Drink now through 2028. - T.F.
2018 Pinot Noir West Block - 93 Points Well-buffed tannins pair with richly structured cherry and raspberry flavors that draw in black tea and dusky spice flavors. Best from 2022 through 2033.T.F.
WINE ENTHUSIAST, October 2020
2017 Chardonnay Casteel - 94 points This barrel-fermented reserve has a spicy mix of aromas, with hints of mint and menthol, along with cedar plank notes from the barrels. It needs aggressive decanting if you plan to drink it soon, so that those barrel flavors are fully integrated. But when put all together with the lush mix of stone fruits and balancing acids, this is a deep, dense, splendid example of top-tier Oregon Chardonnay. PAUL GREGUTT
2017 Pinot Noir West Block - 94 points The West Block vines date back to 1977, yielding a stylish, tart, black-fruited Pinot with complementary layers of chocolate, mocha, cola and sandalwood. The long, smooth finish remains compact but should broaden out with further bottle age. The tannins, as with all of Bethel Heights Pinots, are beautifully ripened. PAUL GREGUTT
2017 Chardonnay Estate - 92 points Crisp apple fruit is threaded with light suggestions of vanilla and butterscotch. The relatively low alcohol brings white-radish highlights into play, along with some citrusy herbs such as pineapple sage. It's definitely on the light side, but with the acids and structure to nicely match white fish or simple poultry.
VINOUS, September 2020
2016 Chardonnay Casteel - 94
Light, bright yellow. Meyer lemon, pear and smoky minerals on the deeply perfumed nose, along with hints of jasmine, vanilla and candied ginger that emerge with air. Silky in texture and well-concentrated, offering palate-staining citrus and orchard fruit flavors complemented by brioche, oyster shell and toasty lees nuances. The floral note repeats emphatically on the extremely long, supple finish, which is energized by a jolt of smoky minerality. Aged for 15 months in 55% new French oak. -- Josh Raynolds
2016 Chardonnay Estate - 92
Translucent straw-gold. Aromas of pear nectar, pineapple and Meyer lemon are complemented by subtle vanilla, fennel and jasmine nuances. Juicy and seamless on the palate, offering Meyer lemon, Anjou pear and floral flavors and a touch of dusty minerality that appears on the back half. At once concentrated and lively in personality, delivering firm closing thrust, a repeating floral note and very good persistence. -- Josh Raynolds
2016 Chardonnay Justice Vineyard - 93
Pale yellow-gold. Fresh honeydew, Meyer lemon, pear nectar, vanilla and toasted brioche on the deeply perfumed, oak-spiced nose. Juicy and expansive on the palate, offering densely packed yet energetic orchard and citrus fruit and sweet butter flavors and a spicy suggestion of ginger. Shows impressive energy and mineral lift on the persistent finish, which features a suave, insistent floral quality. Aged for 16 months in French oak barrels, 40% of them new. -- Josh Raynolds
VINOUS, August 2020
2018 Pinot Noir Casteel - 95
Glistening ruby-red. Expansive aromas of ripe red and blue fruits, candied flowers, vanilla and baking spices a smoky mineral flourish gains strength as the wine opens up. Coats the palate with appealing sweet boysenberry and cherry liqueur flavors that tighten up and become spicier on the back half. Shows fine clarity and floral lift on a long, velvety finish shaped by fine-grained, even tannins. 40% new oak. -- Josh Raynolds
2018 Pinot Noir Aeolian - 93
Glistening ruby-red. Expansive aromas of ripe red and blue fruits, candied flowers, vanilla and baking spices a smoky mineral flourish gains strength as the wine opens up. Coats the palate with appealing sweet boysenberry and cherry liqueur flavors that tighten up and become spicier on the back half. Shows fine clarity and floral lift on a long, velvety finish shaped by fine-grained, even tannins. 40% new oak -- Josh Raynolds
THE WINE ADVOCATE, APRIL 2020 - Erin Brooks
2017 Chardonnay The High Wire - 96+
The 2017 Chardonnay The High Wire is pure class! It takes its time to unwind, slowly revealing aromas of white peaches, red apples and pears, wafts of hay and button mushroom with nuances of elderflower and oyster shell. The medium-bodied palate is silky and pure, with fresh fruits wrapped in savory, honeyed nuances. It has tangy acidity and a gentle phenolic grip, finishing long and nuanced. This will require another 2-3 years in bottle to really show its stuff.
2017 Chardonnay Casteel - 95
The 2017 Chardonnay Casteel is scented of yellow peaches, quince paste, jasmine, spring honey and hazelnuts with hints of lime peel and crushed stone. Medium-bodied and silky, the palate is tensile and energetic, with tangy acidity to oppose the luscious texture and ripe fruits, finishing very long and layered. This is so classy—effortlessly traversing the tightrope of ripeness and precision. Yes!
2017 Chardonnay Justice Vineyard - 94
The 2017 Chardonnay Justice Vineyard opens with notes of gunflint and toast that give way to pie crust, baked golden apple, honeyed peaches, crushed hazelnuts, button mushroom and cheese rind with hints of jasmine and sweet spice. The silky, medium-bodied palate offers everything you want in great Chardonnay—toasty fruits, spices and savory nuances—lifted by tangy acidity and finishing long, layered and energetic. This will benefit from another year or two in bottle.
2017 Chardonnay Estate - 92
The 2017 Chardonnay Estate gives aromas of toast, fresh quince, golden apples, wet hay, hazelnut and honey with notes of jasmine and white peach. Medium-bodied, it has a sleek, rounded texture and intense savory fruits, refreshed by lip-smacking acidity and finishing long and honeyed.
2017 Pinot Noir Casteel - 94
The 2017 Pinot Noir Casteel has a pale to medium ruby-purple color. The nose features aromas of crushed cranberries and raspberries, rhubarb, black cherries and blueberry hints with nuances of violets, autumn leaves, dusty earth and bergamot. The medium-bodied palate is concentrated and spicy with chocolate-textured tannins, mouthwatering acidity and a long, layered, energetic finish. This is approachable right now and is utterly delicious.
2017 Pinot Noir Southeast Block - 95
Pale to medium ruby-purple, the 2017 Pinot Noir Southeast Block has a very pretty nose of crushed cranberries and raspberries, pomegranate, black cherries, blood orange, violets and warm earth with touches of tar and pipe tobacco. It’s medium-bodied, silky and very intense with loads of fruit, spice and floral layers, expertly framed and super fresh, finishing very long and very layered. This is so New World and so classy!
2017 Pinot Noir Justice Vineyard - 94
Medium ruby-purple, the 2017 Pinot Noir Justice Vineyard opens with notes of tar and turned earth over black cherries, blackcurrants, crushed violets, pipe tobacco, graphite, aniseed and baking spice. It’s medium-bodied and silky with intense, spice-laced fruits, a sturdy frame and juicy acidity to refresh the very long, layered finish.
2017 Pinot Noir Flat Block - 93
The pale ruby-purple colored 2017 Pinot Noir Flat Block comes from Pommard clone vines planted in 1979. It's scented of crushed black cherries, red currant and rhubarb with nuances of violets, fragrant earth, dried lilacs, orange peel and dust. The medium-bodied palate is silky and slow to blossom, with finely grained tannins, juicy acidity and a long, floral and spice-laced finish.
2017 Pinot Noir Æolian - 93+
The 2017 Pinot Noir Æolian "is usually a blend of our younger fruit," says winemaker Ben Casteel. "I'm curious about massal selection because, at some point, we will have to replant half the property. So, I'm interested in seeing what those young vines can do on the same soil." Pale to medium ruby-purple in color, it opens with bright, inviting blueberries, boysenberries, crushed black cherries, baking spice, warm earth, tree bark, dried violet and potpourri. It’s medium-bodied and lushly fruited in the mouth with lots of spicy nuance, grainy and fresh with a long, layered finish. So classy! This is approachable now but has the fruit and structure to age very well.
2017 Pinot Noir West Block - 93
The medium ruby-purple colored 2017 Pinot Noir West Block comes from the oldest vines on the property, Wadensvil clones planted in 1977. It features scents of pipe tobacco, underbrush, peppercorn and cured meats to begin, fleshing out to crushed cranberries and black cherries with loads of floral and mineral nuance. Medium-bodied and broody, it's firm and grainy with a long, lifted, minerally finish. This is approachable now but will reward cellaring.
2017 Pinot Noir Estate - 92
Medium ruby-purple, the 2017 Pinot Noir Estate has an intense, inviting nose of blueberries, boysenberries, crushed black cherries, black licorice, dusty earth and forest floor with a soft frame of sweet spices. Medium-bodied, it has the stuffing and structure to age well, sturdy but fresh and with a long, flavorful finish.
JAMESSUCKLING.COM - February 2020
Chardonnay High Wire 2018 -96
A fresh, flinty and chalky edge with lemon pith, grapefruit and wet stones. Fresh melon, white peaches and pears, too. The palate has a very composed feel with assertively fresh acidity, underscoring quite pure lemons. Fresh hazelnuts to close. Exceptional focus and tension here. This is a parcel that sits right in the sweet spot of quality in the 2018 harvest. Drink or hold.
Chardonnay Casteel 2018 -94
The nose here is fresh and chalky with a fresh, flinty edge to the sliced pears, apple pastry and white peaches. The palate has a fresh attitude with good focus on entry and a build of lemons and grapefruit with peaches and pears, then apple pie to close. The pick of the crop each vintage at Bethel Heights. Drink or hold.
Chardonnay Justice Vineyard 2018 -93
There’s an exotic edge to this with plenty of ripe yellow peaches and spiced custard, as well as sliced-mango aromas. The palate has a very juicy and succulent style with an elegantly smooth, focused finish. Drink now.
Chardonnay Estate 2018 -93
A blend of five parcels, this has attractively flinty lemons, pears and white peaches with hints of freshly baked biscuit and spicy oak. The palate has a very juicy, lemon-juice and lemon-pastry core with bright acidity and a smoothly layered finish. Drink now.
Pinot Noir Southeast Block 2018 -96
Planted in 1979, this has the most striking fruit presence on the nose of all the Bethel Heights pinots with notes of blueberries and violets, as well as cocoa and blackberries. The palate has a very fleshy core of darker fruit flavors with good concentration of fruit and smoothly honed, powerful tannin. A parcel that has a real affinity with the 2018 vintage. Drink or hold.
Pinot Noir Flat Block 2018 -95
Planted in 1979, this has a very complex nose with violets and a wealth of fragrant, woody spices and sous bois, as well as red and dark cherries. The palate has a very juicy feel with vertical dimension, creating levity and a vibrant feel. Succulent, lively and delicious pinot noir with a smooth, fresh, pastry-like texture at the finish. Drink or hold.
Pinot Noir West Block 2018 -95
Planted in 1977, this has a very attractive, ripe dark and red-cherry nose with plenty of spices, leaves and dry forest wood. The palate delivers an impression of depth with cherry and cocoa flavors, wrapped in very long, succulent and sturdy tannins. Great concentration here. This is a powerfully struck, singular note of pinot. Try from 2024.
Pinot Noir Justice Vineyard 2018 -94
Planted in 1999, this has an exotic nose with a crushed-violet edge, as well as rich, cassis and blueberry aromas, in a more singular expression, – at least for now. The palate has a very fresh core of vibrant, fresh blue-fruit and blueberry-pastry flavors. Long and pure. Drinkable now, but better from 2023.
Pinot Noir Aeolian 2018 -93
This is the youngest and highest section of the vineyard, planted in 2002 on volcanic clay soils. The nose has a fresh and sweetly perfumed edge with red apples, red cherries and stones, as well as a crushed-rose note. The palate has a succinct delivery of sturdy, chiseled tannin and plenty of ripe, dark-cherry and berry flavor. Drink or hold.
Pinot Noir Estate 2018 -93
This has a sultry nose with violet and dark-cherry aromas, as well as forest-wood, sous-bois and spicy, earthy notes. The palate has a very rich delivery of super pure dark cherries and such assertive, driving, older-vine tannins. Delicious pinot with plenty of flavor. Drink or hold.
Pinot Blanc 2018 -92
This offers very drinkable style with apple-pastry and pie-crust aromas, as well as hints of lemon biscuit. The palate has impressive acidity and delicious, apple-pie flavors, laced with fresh lemons at the finish. Drink now.
Pinot Gris 2018 -91
Poached pears and apples with pie crust and a sweet, floral edge. Some peaches here, too. The palate has an innate sense of balance with smooth, long and charming presence. Drink now.
Flavorah (FLV) Flavor Reviews by /u/botboy141
So I've been meaning to get this up for awhile but have been pretty busy/lazy lately.
Vanilla Custard - 10/10 - Simply put, the most well rounded custard/vanilla custard flavor I have tried. I've gone through CAP, TFA, FA, FW, you name it, and every variation of this type of flavor they have released and nothing comes close to FLV. It's a slightly sweet vanilla with the true custard, ZERO chemical trace flavors to it. Adds the beautiful buttery custard notes we all love, without diacetyl. Definitely contains acetoin/acetyl propionyl, but no diacetyl. If you like Vanilla Custard in any way, shape or form, this is a must have flavor. Recommend using between 0.5% and 3% in a mix depending if you're just trying to add background notes or make it the prominent flavor, 4% standalone seemed about right to me (I tend to like my flavors a little weak though).
Pink Guava - 9.5/10 - I love this stuff. Sadly, I can't give it a 10/10 just because it's not really a guava flavor to me. It resembles a beautiful ripe grapefruit though with just a hint of sweetness behind it so that the sour edge doesn't knock you on your ass. Once again, an ultra clean flavor with no hints of chemical/alcohol. Recommend @ 4-5% standalone.
Creme De Menthe - 9/10 - I haven't tried too many other Creme de Menthe flavors as it's not my type of flavor profile but this stuff is dead on the money. It also doesn't burn like many other chocolate flavors I have tried. Worked excellent for me even @ .15 ohms, very clean/crisp flavor once again. 2% standalone was plenty for me, 0.5% nearly overpowered a citrus/custard/mint mix I've working on.
Banana - 7.5/10 - Don't really notice any difference between FLV's banana and TFA Ripe Banana. Same runts like smell and taste to it and very similar in terms of strength. Start @ 0.05% in a mix or 1-2% standalone and adjust as needed.
Blueberry Muffin - 7/10 - Pretty awesome for a pre-mix flavor concentrate, still off the mark from an ideal Blueberry Muffin vape that I've been working on for god knows how long. This will definitely play a major roll in my continued effort to perfect a blueberry muffin vape though. 5% standalone was plenty strong, predominately blueberry with hints of muffin likeness in the background. Could go as low as 3% standalone and probably get the same result.
Coconut - 10/10 - HOLY SHIT. Let me preface this by saying that I hate coconut vapes and I absolutely despise the use of TFA Coconut Extra/Coconut. I have tried FA Coconut and FW Coconut as well and was pretty dissapointed. Remember, I'm not a coconut fan here but this shit when used in a mix adds an absolutely amazing creaminess and background flavor (see some of the recipes below to get an idea).
Strawberry - 9/10 - Once again, this flavor really really works for me. Not great standalone but this will be replacing TFA Strawberry Ripe for me in most creamy mixes. This stuff is just dead on perfect, not candy like sweet, but just a perfect ripe strawberry. Once whiff of it and you'll understand. Don't recommend for standalone use however, could probably use 1/3rd or so of what youɽ use of TFA Strawberry Ripe. A bit more jammy/jelly than other Strawberries I've tried.
Orange Citrus - 7/10 - A good old fashioned orange that almost adds a little tangerine like quality to it (per my tastebuds anyways). I'm not into orange much but this stuff is pretty good. 6% was about right for me standalone.
Green Apple - 2/10 - Maybe I just don't like green apple or something, but this thing sure misses the boat for me. Iɽ take FA Fuji Apple or TFA Green Apple in my mixes all day over this stuff, something about it is just off for me. I might just need to try going lower on the percentage, this stuff is insanely strong. I've only had the chance to try it @ 4% and it was just plain bad. Reserving the right to adjust my ranking once I try it a bit lower. .
Peach - 10/10 - Think TFA Juicy Peach but about 5x stronger. Once again like with the other fruity flavors for the most part, this stuff to me is just excellent, clean tasting, and wonderfully strong allowing me to mix even higher VG blends without worrying about the fact I'm using PG based flavors. Recommend 3% for standalone.
Well, that'll wind things down for right now, I still have about 12 more flavors to try that I received in my initial sample pack. Simply speaking, if you are looking to try out some more flavors, or just looking for that diamond in the rough of flavor companies, ignore the price tag and buy this stuff. It's worth every penny.
A few early stages of recipes that I've been playing with and enjoying. All are mixed between 90% VG and Max VG (usually with 2-3% distilled water to help with wicking):
Hot Seat Sunday - Folkart
The thread that's Still Going™! This is an AMA thread with a twist – the 'victim' gets to name who is next up in the rotation.
Try picking someone who hasn't gone yet
It has to be someone who actively posts here
No dead people (i.e. notcharlesmanson isn't eligible)
Preferably a name that people recognize, 'regular poster' means someone who is a) alive and b) has posted in the last three months
Complete the FAQ before posting
If you do the hot seat, you can add up to three names to the list of people who are potential victims.
FAQ (Frequently Asked Questions)
Howɽ you get your handle?
Folkart is who I am and what I do. Since 1992 I have been an artist creating folk art pottery. Most of my work includes grotesque faces applied to pots I create, and well. the name stuck. http://www.steveabeepottery.com/
How long have you been mixing for?
I started mixing in early 2016 after being so let down from all the commercial e-liquids I tried. DIY OR DIE had just gotten a foot-hold in the mixing world and Wayne Walker was a tremendous resource for me.
Current flavor or profile obsession?
My long term obsession will always be chocolates. I love chocolates and it has to be about the hardest profile to tackle, but the quest must go on to perfect it.
Most/Least disappointing flavors that was/not as expected?
Most disappointing flavors is all cherries. I love cherries and to this day there is none I have found that comes close to the real thing. The Least disappointing flavor has to be FA Custard Premium, it's just so fucking good.
My first milestone was taking Wayne Walker's DIY Mixing 202 Class. It was the first class he offered and I met some very talented mixers there including Tam_Vapes, and David Haney aka 007. In his class, Wayne suggested we find other mixers to mix with and that was probably the best advice I received from him. I've taken that advice and have learned so much from collaborating with other mixers. That advice culminated into DEVELOPED what a great bunch of guys! Love you much.
My second milestone was meeting Lewis and Karl, owners of Chefs Flavours, while at the Las Vegas Vape Expo(shout out to Bryson from Flavorah) a few years back. Such a great bunch of guys. They were gracious enough to give me a shot(no pun intended) and started producing some of my recipes as one shots. Thank you for having faith in me. ok, enough of the teenage chick flick shit.
Recipes you admire/love?
Obsidian by Wayne Walker - It was the first recipe I mixed by another mixer that checked all the boxes for me - https://alltheflavors.com/recipes/44101#obsidian_by_enyawreklaw_by_enyawreklaw. That recipe formed the way I wanted to create my recipes to deliver an experience that would please the senses.
The perfect Chocolate. But with that being said I would love to make a Cherry Yum Yum. But unfortunately, no good cherries. https://www.thecountrycook.net/no-bake-cherry-yum-yum/
How would you describe your mixing style?
Advice for new mixers?
Keep it simple, have fun, and don't be afraid to fail. Every combination of flavorings has something to teach you. Experiment with flavorings that you wouldn't normally think of in a mix. Don't rely on what the label says, rely on what you taste.
Ganja THC Gummy Bears – Black Cherry
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Each flavored gummy is infused with ultra-pure, food-grade cannabis oil derived from plants grown by some of the country’s most experienced farmers. An additional blend of all-natural, locally sourced terpenes and flavonoids are then thrown into the mix to maintain the entourage effect and provide a euphoric yet balanced high that won’t leave you feeling drained when it’s over.
Not only are these artisanal gummies impressively potent, with each bear you’ll enjoy a juicy burst of distinct and natural black cherry flavor that will quickly leave your taste buds begging for more. The only downside is that you’ll be struggling to resist eating the whole bag in one go!
In each package of Ganja Bears, there are 10 individual gummies each infused with 15 mg of premium cannabis extract. Even though they taste fantastic, it’s important to remember that they’re medicated! Our advice is to start with a small amount and work your way up to a larger dose if necessary, waiting at least 30 minutes before doing so to allow the gummies enough time to work their magic. Once they kick in, you’ll enjoy a relaxed and mellow high for anywhere between four and six hours.
Treat yourself to a pack of these sweet and succulent black cherry-flavored Ganja Bears today, and you’ll find yourself back and ready for more in no time!
I Could Eat.
My last post was in October, and the subject matter was totally indicative of how my life has gone since. Unbelievable excess and full-till-bursting, and then a huge THUD when I reached the bottom of my stress, moving into survival mode with time for nothing other than the essentials. But! Never fear, readers. I'm back. This food blog has been my "exercise writing" since 2006, and I don't intend to abandon it. No, sir-ee.
It's almost New Year's Eve, which means it's time to get stinkin' drunk and depressed about all the things I didn't accomplish in 2010, like being promoted at work, getting a raise, saving thousands of dollars, losing 30 pounds, getting my book ready for publication (not even getting it published - just ready!)—it's a lot to think about in the last week of December.
Fortunately, I accomplished some really wonderful things, too. I published a cover story in Orlando Weekly, registered for the Key West Literary Seminar in January (more to come on this), and re-entered the theatre world as the star of Tupperware Jubilee 2010 as the time-travelling Consultant, Marty McParty. I also survived my first semester as an English Comp I teacher, teaching 75 18-45 year olds was way harder than I anticipated, and managed to move into a pretty great place with my pretty great Cliff of three years now.
So, I guess 2010 wasn't so bad after all.
That being said, I can't imagine what 2011 holds. I have a few goals. The first one is to travel abroad again. My Cliff and I have plans to go to Vancouver to welcome the new MLS team, but I'd like to see Spain, too. I can't believe I never went, even after living in the vicinity for a year. I should have made time (perpetual regret). I want to eat things unavailable in the US again. I miss fumbling through language and being constantly surrounded by people fascinated with blonde haired girls. This year, Cliff and I will travel abroad.
By the middle of 2010, I also plan to have my manuscript READY to start sending to agents. If you're an agent reading this: please pester me to finish it. It will rock the food world. It will actually MEAN something to the food world.
I say that because I just downloaded a sample of Alan Richman's book "Fork it Over" and it was so boring, so "I'm a food critic, which is not as wonderful as it sounds. <insert gratuitous self-deprecation here>" that I couldn't finish the sample, let alone download the whole book.
I hope, when I am ready to publish, that my book speaks words that mean something.
Other goals include: eating at Per Se in NYC, blogging at least once a week, cutting down on my sugar consumption. I'm just a sugar-holic. Those peppermint marshmallows I made for Christmas were INSANE.