I don’t always use GC, though when I do it’s from RFSC. LoL
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Still gotta try the rfsc graham. I dont plan on ordering from diyejuice anytime soon though
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I don’t get any coconut from FW either, or from TPA GCC. I do however get coconut from INW YWCC which is overpowering for me. Otherwise, all the other biscuits etc seem ok for my tastes.
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hello just paste the flavors! but the homepage in moment not
sorry for my bad English
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Banana (SC) (Nomz) 1.5% (2-16-24) – I have to admit when mixing this one up, I was anxious to try it out, as it smelled really good in the bottle. Testing it proved exactly the same !!! This one surprised me as it was actually fairly complex, with a lot of different nuances/notes to it. It had some green, and more yellow banana(s), but not browned, or overly ripe. I think the first TWO thoughts I had were, “Fresh”, and “Mashed”. Throughout the testers, I almost got hints of a light banana liquor mixed in. At 1.5% it was nicely full, and sweetness was just below mid-level. While def. not a banana cream, it had a creamy-ness to it that was hard to explain. Not sharp, but as creamy as you could get without being a banana cream. Tasty, fresh, and a def. mashup (LOL), of some green, more yellow fresh bananas, with a somewhat creamy texture, and hints of banana liquor. Overall it tasted very natural, with no runts, and only slightly artificial. This one will be VERY easy to use, and mix with. With no off-notes, complaints, or “wishes”, leaving this complexified banana at a high 9.8/10.
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Call me excited. The question is do we need them both, Banana and Banana Flambe?
(since i assume that one will be even better; French know how to work with bananas; SA is the best on the market, but that might change now; fingers crossed)
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@Mikser that remains to be seen, errrrr, tasted. Maybe I’m too picky with bananas, maybe not, but I’ve got a narrow window which appeal to me, at least in regards to a straight natural banana. Creams, and runtz are different. I actually really liked the “mashup” of NomNomz banana, which really opened up it’s possible uses, with some green, yellow, and hints of liquor. I’m testing the NomNomz Dark Chocolate now, and I am FIGHTING THE URGE, to mix up the Banana, Dark Chocolate, and the Biscuit (Graham Cracker) right now !!!
I have TOO many flavors waiting, so NO fun time for me, for the next lil’ while.
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Chocolate (Dark) (SC) (Nomz) 1.5% (2-17-24) – Starting out the new Chocolates with this one. From the start this one was def. a Dark Chocolate, with no confusion. It was in the ballpark of TPA’s DCC, but a little bit darker, and better. At 1.5% it was perfectly full with no need to increase. No band aids, rubber bands or any overt off-notes, which is always a risk with chocos. There were some VERY slight bitter, and dry notes, but I am not taking off for them, as they added to the authenticity of an actual dark choco, and were not intrusive. It wasn’t quite as rich as say, MF’s DC, but it held it’s own pretty damned good. No mid, light, or milk chocolate notes in this one, just mid-dark, and dark notes. While not really creamy, and nowhere near a Milk Chocolate, there was a certain smooth-ness to this one, but just a bit, and it worked well here, and kept it interesting. Somewhat complex, and was good enough to run solo, but clearly you could temper this into a few different chocos if needed. All in, a very respectable Dark Chocolate that stayed true to it’s darkness, with slight bitter and dry notes that tasted like a mix of natural / artificial. With little to no take-offs, or complaints and true to it’s name, leaving this one high at a 9.1/10.
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Custard Cake (SC) (Nomz) 1.5% (2-17-24) – I knew I was going to cut this one in the line, and couldn’t wait any longer. In a nutshell this one was a BANGING flavor. Period, hands down, full stop. BUT, hehe, there was a but. The “buts” were that I only got some cake from it, and not a lot of custard from it. BUT, what I did get was a mashup of a light Yellow Cake, Biscuit, Graham Cracker, and either a Cream or possibly a light Vanilla Pudding. YEAH, that’s what I got. This one (like a previously tested flavor) was similar in style to Lucky Shot, in so much that it was a bakery mashup, with a TON of uses.
The yellow cake was lighter in the mix, but did have some baking soda notes (excellent), the biscuit favored JF’s Biscuit, with hints of INW Biscuit, the Graham Cracker was just an approximation with no direct comparison, and then the Custard (Cream ?). It was clearly in there, fattening up the mix and adding a creamy smoothness, but I never got an overt “Custard” from it. Maybe a cream, maybe a light vanilla pudding. Now maybe I am/was looking at this wrong as a cake smothered in Custard, as opposed to a yellow cake with custard baked in ?? Either way, I’ll knock it down a point, but ONLY a point just for the custard confusion, but it was too damned delicious to deduct any more. On flavor alone, I WOULD release the Kraken for a 10/10, BUT, with the slight “where’s da custard” I’ll reluctantly place this at 9.0/10. Almost a one-shot, big bottle approved, TONS of uses.
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My family always made Custard Cakes (real ones obviously) using custard powder in the actual cake batter. Myself, I prefer to get a nice rich yellow cake and drown it in fresh, thick, eggy custard… perhaps why I am a diabetic? 
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Mint Cream (SC) (Nomz) 1.5% (2-18-24) – It’s NO secret that I’m not a huge fan of mints (or cooling), but THIS one, I liked. Wow, what an interesting idea, approach, and implementation. It’s like NomNomz decided to make a Mint, for people who might not love da mints !!! The mint profile was very accurate, clean, and natural tasting, with maybe a hint-o-peppermint, but couldn’t be sure. The slight cooling I got wasn’t off-putting to me at all BECAUSE, of the deliciously paired cream. The cream here, was more than just a simple cream/creamery, it was almost like a Werther’s hard Butterscotch candy, BUT, without the butterscotch. So simply just calling it a “cream” didn’t seem close enough. The pairing of both the mint and “cream” was perfect, such that neither ran over the other, while both being present. At 1.5% it was spot on, delicious, and full, and I could not find a single off-note or complaint, and this is coming from the NOT Mint Guy. While not overly complex, it tasted like it should, and could actually be solo’d, which is a growing trend with these NomNomz SC’s. Having a hard time putting this one down, and leaving it very high at a 9.8/10.
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Damn so far NomZ is killing it. So many good flavors. I’ll wait to see your review of Nomz Raspberry Wafer. It’s a good one!!
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Pecan Nut (SC) (Nomz) 1.5% (2-18-24) – 100% of my previous Pecan testing has always been in the “Butter Pecan” realm, so this one was a first. Out of the gate, there was no mistaking this as a “nut” flavor. There WERE some great Pecan notes in there, but they weren’t consistent, nor the star of the show. What pecan notes I did get were fairly natural, with a darker, earthier tone that helped sell them. But, as mentioned previously, they came and went. Whiel nowhere near a “creamed” flavor, there was a certain creamy-ness TO it, with some mid-level sweetness. This one might work better as a nut mixer or baser, as opposed to a main Pecan note. What was there was great, just maybe not enough of it. The most consistent profile, nutty/earthy was very interesting, and would be either a love or hate profile, and because it stayed in the “nutty” range, I didn’t take off too much for it, but more of the "not Pecan 100% of the time. It felt like it was 60-65% of the way there, so leaving this earthy lil’ nutter at a 6.5/10.
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Yes I’ve tried it. And yes I have and will share my notes. I’ll wait and compare notes once you have tried it. I don’t want to disrupt your testing process.
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Hehe, roger that.
I am ALWAYS pulled to the Raspberries, so I didn’t want to just DIVE into them.
I was happy to see how MANY they did.
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They definitely did a good job with the raspberry wafer. I’m still messing with the Whiskey (Cream) it’s a strange one. It does have a creaminess and a whiskey vibe, though it’s unlike any of the whiskeys I’ve ever tried. It’s got a lot of potential. I’ve just gotta find its sweet spot.
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Thank-you @SessionDrummer for testing this. I love this Mint Cream for all the reasons you mentioned. It worked so well in my Nanaimo Noel recipe and with no fading issues. My bottle I’ve had for a couple years now is just about out. I’m so happy that this flavor will be continued. Thanks so much for your review on this. 
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You’re very welcome @TakeMeToTheSea, and I have to admit (again), that the Mint Cream surprised me. That I liked it surprised me even more. 
Pairing that to chocolates was the FIRST thought that I had. That looks REALLY tasty.
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