Candy store variety on the attack grows up quickly as simple chemical reactions turn Slitti into an alchemist.
Appearance 5 / 5
|Surface:||solid as the doors of Zanzibar|
|Snap:||pitched liked crickets; straight edge|
Aroma 8.1 / 10
among the more fruit laden of Slitti's line-up: that raspberry in his Gran Cacao transmuted to huge raisin spot on the uptake, cast against mahogany, coconut shells, & a cream slide over some dirt (maybe even a formicary nearby); more fruit (fermented in buttermilk) on the rubdown (green mango / star fruit / yuzu)
Mouthfeel 12.3 / 15
|Melt:||... turns velvet soft to curve around the PAL|
Flavor 44.7 / 50
fast-on-the-tongue evolution goes from MC caramel -> plum -> golden raisin -> settles into the woods -> milk curls back to mollify the splintered tannins & the progression slows considerably -> nuts (almond / brazil) -> toffee gradually increases as length crawls to mocha... gets a little dirty outlaw... + just a trace of citrus at the back, blanketed in cocoa
Quality 18.2 / 20
Overall a bit stiff with milk in a supporting role but otherwise strong valences in a deft exhibit of the Maillard Reaction vs. caramelization & how each enhances + magnifies the effects of the other. The former (browning of amino acids by a reducing sugar requiring heat) tweaks out cyclotenes & furans producing caramel nut tones, while the latter (sugar browning without the presence of aminos) amplifies those butter toffee features, keeping expressed bitters in check. Vanilla then bridges any gaps.