Used in 1449 recipes at an average of 0.601%.
Perique is usually described as a strong, peppery blending tobacco. I’ve done a straight Perique NET, and a few Virginia/Perique NETs, and while I see where the “peppery” description could be applied, it always came across as more of a fermented, dark fruitiness with a bit of a kick. That’s what I was going for here. Not anything that’s going to make you hate your life because it kicks so hard, but enough of a bite to make you notice.
Brandy/Red Dates/Liquid Amber in there to try to get some of that funky dark fruit. Almost like a raisin or prune wine, if that’s something you want to imagine (I think I want to imagine it.)
For the tobaccos I went with Dark for Pipe because it’s got a bit of that fruitiness that’s already got a bit of funk to it, and also adds a good kick. Black for Pipe because it’s required to be in every recipe of mine. Also because it has a dark fruit and hint of pepper-ness to it. It’s all about packing a punch. Red Burley to bring a bit more body and bass notes along with some sort of moist earthiness. Moist is the best kind of earthiness. Mmmm.
So anyway, my goal was to make a better tasting Perique than anything that is currently sold as a single flavor of the same name. Looking at you, FA. Instead of hating yourself for picking up that flavor, just mix yourself up a better Perique. Or... wait for it.... Abetta Perique. God damn I’m clever.
So a friend of mine got some house liquid at a local vape shop and offered me a puff. I was very very skeptical as most commercial liquids are garbage let alone house juices. But to my surprise it was freaking delicious and I decided right then and there to try to clone it. Well, as many of you know cloning is really freaking hard to do. This mix, however is close enough and scratches that itch I had. Amber was my first and hopefully with this mix, she will be your last.
Ok so this was my first foray into the realm of Custard. I decided I wanted to make a Clafoutis, which is basically a dessert with cherries and custard with a bit of a crust to it.
Everyone knows cherries are a bit of a bear, so I didn't want to bite that off with my first custard. I decided to go with a Pluot Clafoutis. A pluot is a plum/apricot hybrid. VT Blood Plum/FA Apricot make the pluot and the liquid amber helps to add that "cooked" vibe. The shisha vanilla is what it is, a vanilla accent, the FA cookie makes a light crust. I used a OOO Powdered Sugar to add a sprinkling of powdered sugar. That last part is the custard which is the main part of this profile. I started with INW Custard, but I felt it was too weak. Not creamy enough and not enough body. I asked @alfredpudding for help and as usual, he was game. He suggested I add 3% CAP NY CC, which @ediblemalfunction uses in his Custard. This was the missing piece, I'm really enjoying this right now.
A fanciful blend of blood orange & fresh figs with a dab of dark chocolate.
This is a surprising pairing of two apparent contrasting fruits, but therein lies the beauty of this combination, and the joy of DIY experimentation.
FA Fig, when paired with a touch of Amber, provides a sweet and delicious, authentic fresh fig, not the dried/candied version many are accustomed to. This is not the same fig profile found in Fig Newton, which a sweet fig 'paste' with little flavor reference to the fresh version. Some describe the flavor as a mix between peach, pear and passion fruit which does describe some of the elements but does not tell the full story. The problem in describing a fruit is that each has its unique flavor properties and it is almost impossible to describe any taste to someone who have never tasted it. It is like trying to describe an apple to someone who have never tasted one - it is just about beyond the bounds of possibility without referencing something which it is similar to.
To me, FA Fig is the quintessential fig.
FW Blood Orange is, despite it's new rival from FLV, still the undisputed king of oranges and just work better here. Somewhat bitter, slightly sweet blood orange with a hint of grapefruit sums up this beauty. It blends seamlessly with the Fig, to create a deep, somewhat unusual & familiar, deep fruit taste sensation.
HS Australian chocolate adds a touch of cocoa to compliment the inherent bitter notes form the blood orange. It keeps keeps the mix interesting by just sitting in the background with its mate, INW Shisha Vanilla, who needs no introduction...
Give this baby 3-5 days to mingle and let rip!!!
I enjoyed this on a single coil SST 0.25ohm at 60w on a Recurve RDA.
Welcome to possibly my most left of field type of profile I have ever created.
Thanks to the numerous mentions of many flavours found in this recipe to Concrete river. He has created enough intrigue for me to at least try these flavours. However as usual I like challenging myself to take things up a level and see how I can use these in a recipe effectively. I am really glad I did because I think I have found a really pleasant fruity IPA beer like stone with the combination of FA Liquid Amber, FLV GInger Peach, VT Bitters & Yakima Hops. I wanted to add something a little refreshing to this so hence I added some Apple Cider, Cherimoya, Persian Lime & Mixed Mint. These additions bring some depth of fruity contrast to this as the lime cuts through with the fresh notes from the mint. There was NO layering going on here! This was purely a blend and learning what and how each flavour played together till I came up with something intriguing yet enjoyable. However I don't wish to understate this recipe or be pretentious, IMO its enjoyable!!
Tell me what you think & regardless just enjoy mixing something you enjoy!!!
Let me know your thoughts and most of all just enjoy mixing ? DIY because it's the best creative artform in the world!!
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Yet another recipe, that looks like it has far too many flavours in, but my oh my do they all come together beautifully in this Strawberry Lime Cider mix!!! Three limes, three strawberries, and a dash of lemon, and this is good enough to drink from the bottle!!
Give it a go, and let me know what you think!!
Adapted directly from this wonderful recipe by orangetree.
I love the original, but cannot stomach FW Butter Pecan, for some reason unbeknownst to me. So I made a few changes, and paired things back a little.
Profile: A delicious dessert from Austria. Vanilla bean ice cream dumpling with apricot filling, rolled in grated, roasted and slightly caramelised hazelnuts.