It’s a graham crust, basically. Seems pretty similar to the (Graham Crust) part of TPA Cheesecake (Graham Crust) without the accompanying cheesecake.
The taste of a graham crust is definitely there with a pretty prominent blond graham cracker note. Of the bigger graham cracker flavors, feels most similar to probably TPA Graham Cracker Clear. Lightly buttery with a decent amount of vanilla to it. It also has the coconut-y biscuit undertone like TPA Cheesecake (Graham Crust) that I’m always complaining about.
If there is supposed to be some kind of cheesecake filling in here, I’m not really getting it. While I do get some richness, it doesn’t really feel any more buttery than actual graham crust would be. The relatively high amount of vanilla sort of makes me think of a cream, but the texture doesn’t really back it up for me and I don’t get anything too tangy that really does cheesecake.
There isn’t a ton of texture in here, but that maybe works for it seeing as it’s supposed to do? It’s definitely a crunchier graham cracker flavor. I think it maybe goes a little too soft though. I’d like at least a bit of crunch to that crust and I’m not really getting that.
At 2%, this is fine. The flavor doesn’t really have too much presence or crunch to it, but there isn’t that really tastes weird beyond that light coconut thing. At 4% it’s working a bit less well. I’m getting a strange sort of burnt plasticy note without any of the harder AP crunch you’d associate with that. I’d probably be around 2-3% with this, because I don’t believe in subtlety anymore.
This seems to be crying out for a bit more crunch. You could dump some TPA Graham Cracker Clear in here to hold the profile fairly consistent. Some FA Cookie would work better for some actual hard crunch and to darken it all up. Alternatively, CAP Cereal 27 would still give some body but play up the sweetness already in here. I could see those two going fairly frosted flakes together. Or VT Pudding Base. You have plenty of options.
But, and this is a pretty big but, I wouldn’t really put in the work if your working with a recipe that already has a creamy component to it. TPA Cheesecake Graham Crust is pretty good, and it’s never really wrong for a recipe with a cream component and a graham crust.
Setup: Recoil w/ flavor barrel, Dual 12 wrap 24g 3.5mm SS316 @.32 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: FlavourArt Graham Crust, 2 and 4%, 60/40 VG/PG base, Steeped 13 days.
Profile: Blond graham cracker crust. Lightly rich, with a moderate vanilla.
Off-Flavors: Still seems a bit soft, even for a graham crust. Some coconut vibes if you’re sensitive to that sort of thing.
Throat Hit: Nah.
Percentage Recommendation: 2-3% as a graham crust, preferably with some extra AP.
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