This is probably my favorite Raspberry right now. Here are my notes
SFT 2% premium raspberry SSA
Deep red raspberry, saturated flavor, no seeds, no off notes. Slightly candied, sweet. I’m not pulling completely authentic raspberry, nor does this hold a candle to MF (obviously), but this works in bakeries, with creams or custards, drinks, see “Twist My Lemons” I will absolutely keep this in my stash. It’s not candied like shisha INW. Great raspberry!! No floral!
I think they are different, I think raspberry syrup isn’t as candied, but I also think it’s not as saturated as premium. I like them both but lately I’ve been reaching for premium more. It worked really nicely in my lemonade recipe. Indesisive at the moment. I’ll retest raspberry syrup again to see.
Here are my notes on Raspberry syrup, I didn’t think I had written them down
I’ve been meaning to add my notes on this one
SFT’d 1% 70/30 zero nic.
What I get from this concentrate is a really ripe, red raspberry. Not completely syrupy, and not too sweet. It’s not candy like. It’s almost like syrup part should have been left out of the name. This is useful in drinks IE: lemonades, fruit punches, smoothies, or custards, doughnuts, with other fruits (duh) it doesn’t fade easily. It’s a smooth rounded red raspberry. I’ve not taken it above 1.25%. My preferred in a mix is .50-1.25%
Solo-no
Main-maybe? I find this great as an accent to other fruits or a background. It can hold its own too.
Strong Strawberry (SSA) 1% / 2% (12018-23) – I had originally thought to run this one much lower, as it was billed as a “strong”, but I left it at the 1% rate, and then doubled it to 2% for the duration. At 2% it didn’t appear to be hitting the ceiling, muting, or bending. It was and interesting blend of Strawberry types, and they were sweet, candied, and jammed, ALL in one package. Even at 2%, while very present, it wasn’t heavy or overpowering, and it was tasty. Because it seemed to straddle a few types, this one could, and will have a lot of uses. Smelling it in the bottle, there was a much higher amount of jammy-ness, and almost pectin, but testing it, they receeded a bit, and the sweet, and candied became more pronounced. 3 testers in, it was still interesting, and fairly complex, and kept my interest, especially with the jammy kick on the finish. I have to admit, while rolling through the testers, I DID have the urge to splash it into some cream, and milk to see how it would “pink” up a milk (I’ll do that after the last flavor in this series). All in, it was a surprisingly complex SB, with hints of sweet, candied, and jammed, with a nice tarty jammy finish. While not supa dupa strong, it was still pretty strong, and tasty. Leaving this one at a high 9.5/10.
Sam said that. He disagreed with my thoughts. I said .50-.75% in a mix…he said way higher…time stamps up… (I know you’re just messing around lol) I said vibrant, he said soft lol
Waffle with Butter (SSA) 1% / 2% (12-19-23) – Having picked up QUITE a few waffles for some projects, I WAS looking forward to this one. As with a few of the others, I started testing at 1%, and ended up running it at 2%. At both testing weights, it presented about the same, and that was Butter, with a side of butter, and a pinch of “kinda” waffles. Hehe, yes, sadly, that was it. The butter was very present, and almost greasy, and I initially thought of “movie theater” butter. Maybe margerine or another artificial NOT butter product. It did not present as a fresh creamery butter let’s say. There was some kind of fairly light bakery-ish element HIDING under the “butter”, but it was hard to taste. No real wheat, grains, or vanillas that would tempt you into a convincing waffle, but more of a non-descript dairy with some weight. Because the “butter” element was very forward, I would have preferred a more natual butter, and of course some real waffle elements too !!! At 1% it was, butter, butter, hint-o-waffle and the same at 2%. Not a real show stopper, and at least if Sobucky had nailed the butter part, it could have been more usable. Sadly they kinda missed both the “real” butter boat, and the waffle boat. Closing out this Sobucky series with this one, and leaving it fairly low, and it felt generous to award it a 4.5/10.
Now that these are done, I can FINALLY read and see what others thought about them. IMO, the Lemon Pound Cake and Marshmallow were the SUPER Stars in this series. Far more in the middle of the pack, and a few I rated lower. As always, just because some flavors may not excel as solo’s doesn’t mean they won’t work, and sometimes great, in mixes, and, these are how I tasted them, and your results could be different.
A few stars, a few duds, and far greater in the middle for me in this series.
Wow that one is surprising. I love waffle with butter. I however have never sft it. The 2 recipes i vaped with it though are the best most accurate waffles i ever had so maybe this one just breaks out as a mixer. Have you tried Rockys Biscoff wafflez with it? Its insane how accurate a waffle that juice is
Tastes like oily margarine, bummer. It’s similar to soft waffle with the texture, but the butter is a complete turn off on a solo test. Missing the nice light vanilla notes of soft waffle. Maybe 2.5 was too high? This seems like it’s useless unless you need oily margarine with a tiny bit of bakery. I bet keeping this below 1% might work. Disappointed 2/10
Is it possible you guys are using it too low. Reason im asking is because both my waffle recipe and rockys we are using it at 3 and 4 in a mix and it really is incredible. Of course taste is subjuective but it may just be the percentage. I get a pretty good light real butter taste from it and its the only butter in the recipe. Could just be its getting bent to taste better by the other flavors. Im gonna try sft it.
Anything’s possible @STR8V8PING, but I’m kind of glad I did it at 1, and 2%, so I could see the change in doubling.
No I haven’t tried that, but FLV’s Biscotti is HELLA strong, and pairing that with others, may have tamed/masked the sqonky butter note, and the PB and Donut may have added somewhat, what was lacking in the waffle dept.
I did 2.50%, which is close to 3% and as people know single flavor testing sometimes sucks. I don’t always judge a flavor by it either. As Session said, maybe in the mix the other things are masking the oil. I’ll try to mix up Rockys recipe to see. I never “write off” a flavor by sft unless it’s really truly disgusting. Thanks for bringing that to my/our attention!
You guys are totally right. I made a sft (not a long steep) but yea the waffle doesnt come through. I dont mind the butter. Its not a top shelf butter like a vso butter raw but i never minded the cheap butters. I think in the recipe its the biscotti doing most of the work but the waffle with butter really transforms the biscotti to a amazing waffle with butter
Have you tried Sasami Waffle dough? It’s literally a soft puffy, crisp around the edges plain waffle…it’s so scarily accurate. I don’t use VSO anymore but for those that do I bet add some butter raw and you have buttered waffle. Now I want to mix a waffle recipe lol
(I know you’re just messing around lol) I said vibrant, he said soft lol