Spring seems to have sprung here, so down to mixing up my lighter and fruiter season of blends.
I am also going to sit down and make a selection of VTA only blends for a little break from my usual Flavorah and Inawera tobaccos. So, I’ve decided to create the ‘All Aboard’ prefix for VTA only ones.
I’m getting into the swing of making only VTA blends with a rather limited palate (I think I only have 28 VTA concentrates, so tiny compared to my Flavorah shelves). As they are all Aussie, I decided to give them suitable names. Obviously you’ll only get bragging rights for spotting the connection.
That one just lept to mind as a fun concept. I’ve kept the percentages low to start with as it gives me wiggle room and doesn’t create something too rich in the summer months. The three week steep is there as the Xmas Pudding needs time to settle and marry properly.
Don’t know what the connection is, but when I was a kid I went on a train journey called All Aboard that was for school age kids and went to various places each year.
The one I was a part of went from Melbourne (Victoria), through South Australia and up to Ayers Rock (As it was known then, now called Uluru), then across to NSW and back to Melbourne. Entire trip took around 6 weeks and it was the only time in my life I got motion sickness.
Thought it was interesting that you used that name (All Aboard)…
@muth I recently received a sample of Black Walnut from VSO, on its own it has a good black walnut flavor with a little of a bitter finish but in a good way to me, that was a simple SFT. When I mixed it with some shortbread, double chocolate, fresh cream, and Caramel and steeped it 14 days it was fantastic, the black walnut was definitely the star of the show and worked incredibly well with the other flavors I went through 30 ml in no time and not once did I get any kind of “flavor fatigue”. It was very satisfying and I made a 120ml that is steeping now.
Hope that helps a little, I’m still a beginner so I haven’t perfected the fine art of mixing yet but I do know what tastes good to me
I’ve been mixing up what should be a raging beast of a summer wine:
Burdock root, liquorice root, star anise, lemon and clementine peel, sliced ginger (including the skin to aid in a second fermentation), cloves and rounded off with two pinches of wormwood. Mrs. Squirrel called it Bear Fuel and I think this name will stick.