Honeycomb (FLAVRZ) 5% / 8% (4-29-23) – Back on track with the Honeycomb, and deliciously so. Clean, buttery, a smidge of bakery, and a touch of honey is what this one brought to the table. When starting at 5%, I knew it needed a bump to 8%, and then it came alive. “Very clean” was the first take away, and much like many of the other FLAVRZ, it worked here. At about mid-level sweet, this one really captured all of the aspects of a good HC. At times I almost thought I could taste the Baking Soda !!! 3 testers later, nothing changed, and with nothing out of place to nit-pick, it was a solid one. At 8% it was very rich, and full, and was actually kind of hard to put down, and that’s NEVER a bad thing when testing. Smooth, rich, and tasty. The butter/honey/sweet elements were perfectly balanced, with just enough “bakery” in to give it some weight. It was hard to NOT have a good time taste testing this one. Easily a 9.5/10.
Honeydew (FLAVRZ) 5% / 8% (4-29-23) – Nice, nice, and MORE nice. Get a napkin because you’ll think you’re eating a fresh Honeydew with this one. As with some others, 5% was good, but 8% was much better. Full, juicy, and delicious were the take-aways with this one. Very natural tasting, with no: Soaps, Perfumes, Florals, or off-notes at either of the two testing weights. Very clean, accurate, and just at or above mid-level sweet. It had all the right notes, and in JUST the right balance, to pull this off like they did, and it was just simply, very “melon-y”. More smooth than crisp, and when increasing it, it just got better, and more full. A few lower end notes, and TONS of mid notes, with a few high end notes, left this one juicy, and fresh from beginning to end. It really seemed to capture the darker “green” and slightly “white-r” parts of the melon. Everything but the seeds, and skin people. I looked hard for some nit-picks, but couldn’t find any. If you are in the market for a very natural, fresh, and juicy Honeydew, this one will get it done for you. Juice-ily placing this one high @ 9.8/10.
Lemonade (FLAVRZ) 5% / 8% (4-29-23) – Many times, TRYING to nail a Lemonade can be hard, as it is too easy to fall into a Lemon Head, or Candied Lemon, or even a Sweet Lemon. FLAVRZ successfully kept this one RIGHT in the Lemonade camp. At 5% it felt like it needed a little push, and I upped it to 8%, and it didn’t increase much, so it would seem that 5-6% would be the top usable top end. At the higher weight there were no signs of hitting the saturation point, or flavor curling. It presented as a slightly relaxed Lemonade that tasted roughly like a 50/50 split between Natural, and Artificial. What was interesting WAS the ratio of natural to artificial, as it could EASILY be pushed/pulled into EITHER direction, if needed. The lemon notes were fairly complex, and tasted almost like a Country Time Lemonade dry mix, with real lemons on top. It wasn’t that both layers were clearly distinct, but they could each be tasted none the less. Sweetness was surprisingly lower than expected, at about mid level, and when increasing to 8%, the sweetness didn’t really increase, so clear over-sweetening restraint was used. The overall lemon(s) had a nice level of tart, and sweet, but not too much of either. No off-notes, nor bitterness, just a clean lemon medley with JUST enough tart/sour punch to keep it interesting but without being fatiguing. About the only take-off would be for the slightly relaxed presentation, and none for the actual profiles. All in, this was a nicely sweet 50/50 natural/artificial lemonade with just enough tart and sour on the finish. Nicely placing it at 9.0/10.
Lemon Tart (FLAVRZ) 5% / 8% (4-30-23) – Following on the heels of the FLAVRZ Lemonade, I was wondering IF this was/were the same Lemon profile(s) in this one as well. Possibly. If not, then they were very similar. As with many others, I started out at 5%, and felt it would be better at 8%, and it was. The Lemon was bright, and punchy with some sweet and tart which allowed it to punch through. There was a carrier that the lemon was riding on, but it wasn’t 100% clear what is was, maybe a pudding-like element, maybe a lighter custard, or even a light curd, but unsure. There was a light crust element, and I couldn’t detect any graham, but I did detect a lighter biscuit, so it tasted like a flour based crust. I couldn’t detect any meringue, which left if much more in the “tart” region than a LMP, As a whole, it really worked, and it was pretty (not completely) unique in the tart realm. There was an almost Lemon Zest sprinkled on the top that gave it just a little more ZING. Sweetness was just above mid level, and even at the higher weight, there were no off-notes, and no real nit-picks. At first, I was unsure was the crust was very light, and I felt like it needed more, BUT, 3 testers later, it actually felt great the way it was, WITH the ability to crust boost if needed, or not. All in, a very fresh, Lemon Tart with a nice smooth pudding/curd center, topped with a bright, punchy Lemon Zest. Too good, to NOT mark this one high, and it felt tight at 9.5/10.
Lychee (FLAVRZ) 5% (4-30-23) – Every time I’ve eaten Lychee, it’s always tasted like a combination of Rose Milk, and Citrus. Guess what ?? That’s EXACTLY what THIS tasted like. It even actually had the same light florals as the actual fruit, so if you like the fruit, you’ll love this flavor. Because of the inherent florals I did choose to start, and leave this one at 5%, and it worked fine at that level without being TOO floral. At the 5% weight, it was plenty full, and sweet, with slightly above mid-level sweetness. Even after 3 testers, I still couldn’t find a better description then that of a almost creamy Rose Milk, paired with a light citrus. Because of the authentic florals, it is possible if used to strong it could get squirrel-y, but at 5%, it just felt, and tasted right where it needed to be. With nothing out of place, nor off-notes, it was a solid flavor with no real take-offs. Granted I don’t find myself using Lychee as often as other flavors, but when I do, this one, will be one of the first ones. Easily a 9.3/10.
An interesting perception of lychees. Although, that may be due to both of us consuming them in rather distinctive regions. For me, a lychee has a slightly waxy pear note as its base but is then superseded by a crisp apple and sugar cane note which ends in a slightly earthy sensation across the palate.
I toyed with the idea of trying this one. I enjoy FWs Lychee but cannot stand TFAs due to the floral aspect. I also have Hiliqs but find that one a little artificial and chemically.
As you mention florals I believe I’m probably right not to try it. As usual thanks very much for all your efforts with this mammoth task on Flavrz.
That sounds good definitely going on my maybe list. I love lemon tarts with a flakey bakery crust instead of graham crust.
Maccas Coffee (FLAVRZ) 5% (4-30-23) – Be advised the bottle I received was labeled “Macca”, but the website shows “Maccas”. After REALLY liking both FLAVRZ’s Coffee, and Espresso Coffee, I was ready to try a THIRD Coffee from them. This one was PERFECT at 5% and didn’t need any boosting. It actually had a FULL SPECTRUM of notes that seemed to cover coffee AND espresso. Now there seemed to be something ELSE, lurking just under the surface, that almost gave it a “cake-y” undertone. Well below the much more pronounced coffee and espresso, yet it was still there. 3 testers later, I still couldn’t identify the cakey undertones, but a close comparison would be a coffee cake-ish, without any cinnamon. VERY interesting, and complex vape. Sweetness was just above mid level, and there were no off-notes to be found. Because it was more full spectrum than either their coffee or espresso, I almost preferred this one. The cake-y undertones whether intentional or not, just added to the mystery. Dark, medium, and light roasted notes just swirled around with this one. Since I nailed both FLAVRZ Coffee and Espresso @ 9.8, I truly feel this one out complex-ified them, and have no choice but to 10/10 this one. If you want a very unique, and interesting Coffee vape, you might want to get a big bottle of this one, and experiment.
I can appreciate the FOF (Fear Of Florals) @Gazza7, and I’m pretty sensitive to them, but in this case, it tasted pretty accurate, including the florals, which were just enough, but not overpowering, distracting, or detrimental to the overall profile. NOW, with that said, if you don’t want ANY florals, hehe, you may want to skip it.
Thanks mate.
If I didn’t have SOO many other flavors to get through @Gazza7 I would LOVE to side by side this flavor with the Lemon Tart One Shot Darren shipped out for a direct comparison. Maybe later as time permits. The non-graham crust was in there. 
I’d love to hear about why a Graham Crust is loved so much. I must admit to using Oatmeal (CSC) and Biscotti (FLV) for when I am oddly asked to haver down that road.
Maccas is what we call McDonalds over here. Some people are fans of their coffee and though I like it occasionally, the lack of consistency when buying from different stores (sorry, can’t call it a restaurant) makes it a hit and miss proposition for me…
In many instances, a Graham Crust is preferred, most notably Cheesecakes, and with Lemon Meringue Pies, it works far better. Tarts on the other hand, seem to favor a biscuit or flour crust.
The Lemon Tart FLAVOUR SHOT does have Lemon Tart flavour in it, though it also has more base from the biscuit base and a few other secret herbs and spices 
Seems the Americans seem to have their cheesecakes with GC bases where any other commonwealth countries use lighter biscuit bases or short bread bases. That is the main difference in the flavours I guess that you are getting at.
As for blending, there is a number of biscuit base recipes we do as flavour shots that do not contain ANY GC and still are extremely good. Like that Lemon Tart - FLAVOUR SHOT only has a hint of Cheesecake 2 in it, but the biscuit base is NOT GC.
You will find lanc13 that the floral you have experienced prior with other flavour houses, our are not the same of as rude to the senses.
Though that is our opinion.
Yes and no. The graham cracker crust is big on the East Coast only. The news media is East Coast based and forgets the rest of the US exists. If you looked up Midwest you would find more white flour butter base recipes.
I used to love to make a baked chocolate swirl cheesecake and use crushed chocolate ripple biscuits with lots of butter to help it re-solidify. Hence my diabetes… 