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Info Details
Country Italy   
Type Dark-Milk   (62%)
Strain Blend   
Source
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Candy store variety on the attack grows up quickly as simple chemical reactions turn Slitti into an alchemist.
Appearance   5 / 5
Color: cinnamon brown
Surface: solid as the doors of Zanzibar
Temper: wood stained
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
Texture: starts seized...
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.

  

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