Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Wine Analogy
Similar to aged Gouda with lactic sharpness
Coffee Analogy
Resembles washed Ethiopian coffee's fermented fruit notes
Perfume Analogy
Echoes Issey Miyake's L'Eau d'Issey with its lactonic sharpness
Molecular Pairing
Key Compounds Produced