Decadent Vapours Sherbet Lemon
ConcreteRiver
Setup: Recoil w/ flavor barrel, Dual 15 wrap 26g 3mm Nifethal 70 coils @.17 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: Decadent Vapours Sherbet Lemon @ %3, 60/40 VG/PG, Steeped 23 days.
Flavor Description: A soft, sweet lemon flavor. A good deal like the lemon curd in a lemon meringue pie, or a lemon sorbet flavor with some cream behind it. Close to a more mellow FA Lemon Sicily mixed with the softer, waxy mouthfeel of a whipped cream.
Inhale is slightly harsh, warm, and almost a lemon candy flavor. Exhale starts off with bright sweet lemon curd. Lemon flavor is right down the middle with a bit of juicy roundness and without much in the way of sharper, zesty top notes. Maybe just a hint of like a buttercream type of taste on the back half on the exhale with that same kind of distinctly waxy mouthfeel.
Off-flavors: Nah, although that mouthfeel is straight waxy.
Throat Hit: Moderate. Not terrible, but that lemon hits a bit rough.
Uses & Pairings: A lemon for mixing with creams, primarily. I'd use it for ice creams, sherberts, lemon frosting, or custards. Also seriously reminiscent of a lemon curd, so bakeries like lemon meringue pie or lemon bars. Mouthfeel won't work with drier lemon bakeries, they really need a cream or curd component.
Heavier mouthfeel will be a good fit for lemon candies.
Too waxy for mixing without some serious consideration for the mouthfeel here.
Notes:
Cocentration testing, at 3% the flavor seems weak and a bit unsaturated. 4% is a lot more solid in flavor, and that lemon is bright while still being balanced out with the creamier element here. Starts tasting more like a lemon drop kind of candy. 5% is super bright, and by 6% it starts to get a bit bitter and astringent. I'd mix with this at 4% for a strong, lemon curd note either in ice cream or bakeries.
A good lemon curd flavor, with some potential for candies. Lmiited utility from that waxy mouthfeel, though.
Second Opinions:
So, like usual, /u/HocusKrokus beat me to this one. He posted a Crema Di Limone recipe that takes advantage of mouthfeel here that looks pretty great, especially the addition of lavender.
DV's own description of this flavor is quite a bit different from what I get, they say "A mouthwatering steam fresh on the throat with citrus top-notes with fizzy after-tones. Sweetly twisted perfection." Chef's Flavours further ramps up it by saying there are "notes of honey, pear, and lime." Of course, reading that I can sort of see it, but I think lemon curd has a lot of that same kind of nuance. What they don't mention is that waxy mouthfeel and the dairy element here. So, I guess YMMV a bit. Certainly tasty though.