Thanks out to @wllmc from Bull City Flavors for providing these flavors for review. All tested at the listed weights below, and steeped for 1 week +, tested on my trusty SteamCrave RDTA v.1 using dual vertical Kanthal 24ga. 7 wrap coils, with fresh cotton between all tests. Tested typically @ 65w, using the 70v/30p/3mg platform.

https://www.bullcityflavors.com/wonder-flavors-sample-pack/


**Almond Cookie (WF) 3.5% (12-11-22)** -- Yum, yum, and MORE yum. Right away I could tell this one was good, and wasn't going to need any tweaking to get there. An almost perfectly buttery, shortbread cookie, with a sweet almond. The almond was present without being overbearing and/or bitter, and had some creamy aspects to it. The buttery shortbread was perfectly paired with it, and had some good grainy-ness to it, which kept the authenticity very high. There were some vanilla undertones swirling around, but lower in the mix. As it stood, I had an impossible time trying to find faults with this one, as it did what it did, and it did it well. Solo'd it was very good, and didn't scream that it needed to be tweaked, or fixed. Handily done by WF on this one, and leaving it at **9.8/10**.

**Amardeen (Apricot) (WF) 3.5% (4-3-22)** -- Having never traveled to the Middle East, I had never heard of Amarbeen before, but in short order, it became clear that is was [The Original Fruit Roll Up](https://www.thrillist.com/eat/nation/fruit-roll-ups-origin-syrian-fruit-leather-candy-amardeen), made from Apricots. I've never had it, so I can't directly compare/contrast, but test it we shall. As a strict "Apricot" this one, would be so-so, as it didn't present as a full on Apricot, but a medley with apricots. Now maybe this WAS by design, regarding the Amardeen (Apricot Fruit Roll Up) namesake. Although this one danced around a bit, I did continue to get some peachy notes, maybe even a slight hint of apple. It was about a 7 out of 10 on the intensity scale at this testing weight, and I'm not sure that cranking the % would increase the saturation or not. The peach notes I got were yellow peach, and as stated, felt like it had some apricot riding on the top. About mid level sweet, and a little tartness, which DID add to the authenticity OF the apricot. I wish there had been a bit MORE apricot, but the apricot I did get, tasted pretty natural, with no off-putting notes. As a medley it wasn't bad, I just wouldn't call it stellar. Not bad, not great, you get the idea. As far as pulling the solo Apricot freight, I don't think it could pull that off, BUT as a baser/mixer it would work fine. Scoring will be tricky as it's an Amardden, but (Apricot). Let's do it this way, as a **Apricot Medley, 7.5/10**, and as a **"strict" Apricot, 5/10**.

**Apple Butter (WF) 3.5% (4-13-22)** -- Moving on TO the Apple Butter. When I was first mixing these up, this one caught my, errrr, nose, and I thought it almost had some "Fuji" elements in it. After a short steep, that proved to BE the case when testing it. Many people don't even actually know what [Apple Butter is](https://www.simplyrecipes.com/recipes/apple_butter/). Now there's NO butter, but maybe there SHOULD be !!! Just about every AB I've ever tried was fairly dark in appearance and taste, plenty sweet, and most times had at least SOME Cinnamon and Cloves in it. This one presented as an somewhat "brighter" apple, almost medley, with MAYBE some spices, but very low in the mix. NOW, this was NOT what my expected, or typical AB experience had been prior. Because AB is supposed to be caramelized apples, I was expecting much more of the darker notes, and fewer of the brighter punchy notes. This one was def. not an applesauce, but further testing almost made me think of a blend OF an Apple Butter AND an Applesauce. Not bad, and it was actually pretty good, BUT, was it really a full on Apple Butter ?? About mid-level sweet, and fairly strong at 3.5%, it was natural tasting with no overt artificial-ness. I could see a lot of uses for this one, but having it carry the full freight OF an Apple Butter, might be a bridge too far. Not terrible by any means, just not 100% Apple Butter. **5.5/10**.

**Bavarian Cream (WF) 3.5% (12-12-22)** -- This one smelled like it might be the most accurate [Bavarian Cream](https://www.missbuttercup.com/what-is-bavarois/) I've tested yet, BUT, and there's always a but. BUT, the smell didn't fully translate into the taste. @ 3.5% it presented as a very LIGHT Bav Cream, with many of the darker, somewhat caramel-y, almost brulee type notes that some BC's don't have. Accurate, wispy light, and tasty. Some flavors you know you've under mixed, and can easily be fixed by upping the usage, but this one was just a light flavor. The vanilla was again, very accurate to a true BC, with darker overtones, but without being overpowering. Beyond the lighter taste, it didn't impart a particular rich creamy mouthfeel. If this one tasted like it smelled we'd be in upper 9 territory, but with such a light flavor, I have to click it down a bit. All in, a very accurate BC, slightly creamy, with great darker vanilla / brulee notes. Fairly placing it at a **7/10**.

**Blackcurrant (WF) 3.5% 4-6-22** -- I was curious to get into this one early, as I'd recently tested another great one, and I wanted to see how Wonder Flavors pulled this one off. In a word, they did it EXCELLENTLY !! Some of you may have never eaten or tried a [Blackcurrant](https://www.foodsharkmarfa.com/blackcurrant-taste-like/), and I have a few times, BUT, soo long ago, I couldn't hope to do a true, direct comparison, BUT, this one really did a good job, with the expect almost grape-like, dark berry-ish, main notes, with an almost hint of cherry, with a somewhat tart finish. Yeah, try saying THAT 4 times fast. What I found most interesting was the almost musky, earth undertones, that (like ONE other I've tried) really improved it's accuracy, and authenticity. It was very nicely full at this weight, and really rumbled in the lower, darker regions, and again, finished with just enough tartness. Very natural tasting, with nothing out of place, and, nothing missing. A very well rounded flavor from WF, and after finishing off the SECOND tester, I did start to perceive just a little acidity, which just drove home, that this one was one of the great ones. Countless uses, countless pairings, and even though I'm not really a yogurt-er, I had the urge to try and toss together a blackcurrant yogurt. Put it in your cart, and thank me later. **9.9/10**.

**Blueberry Muffin (WF) 3.5% 4-15-22** -- Would this be a FLV Blueberry Muffin killer ?? Ummm, no, but nice try. OK, this one wasn't bad, but it was not stellar either. I went through two full testers, because I had issues trying to figure out what exactly it was trying to be. There was a nice blueberry-ish note, with some sweet, and tart-ed-ness, and there was an underlying bakery-ish note, but it seemed to lack focus, and cohesion. Blurry, was a thought that kept popping up as I was testing it. Neither the bakery nor the Blueberry really came into focus, and combined, that didn't improve. It was not a terrible flavor, and it could surely be used to base up, or start a BB Muffin, but sadly, I can't see it getting the job done solo'd. Not overpowering and solid at 3.5%, and the tarty punch of the BB was one of my favorite aspects of it. (Repeating), it just really lacked focus in both of the two main elements. Not every one is a winner, but that makes the ones that are, stand out even better. As a base(r), this felt fairly placed at a **5/10**.

**Blueberry Smoothie (WF) 3.5% (12-11-22)** -- First one, in this series. Right out of the gate this one hit you with a fairly artificial, and PUNCHY blueberry. I'm not sure if WF tempered it with some currants or not, but the punchy, almost jammy-ness was the star of the show. Now the smoothie was more of a mystery, as it was def. in there, but hard to identify. It wasn't overtly creamy, or tangy like a yogurt, but it stayed there below the blueberry throughout. Despite not being identifiable it was there and did create a semi rich (with mouthfeel) carrier for the blueberry. I personally would have preferred a more natural BB, but mostly artificial is what you got with this one. It was actually good in spite of that. Minor markdowns for the lack of a real "smoothie" only. It felt good at **7.5/10**.

**Bubble Gum (Fruity) (WF) 3.5% (4-18-22)** -- I think it's safe to say that I've typically not used a lot of Bubble Gums, and that always makes for an interesting test, when I get one. This one presented perfectly as TWO things. About 75% Juicy Fruit, and 25% Pink Bubblegum. Despite thinking (at first) that it was JUST a Juicy Fruit, I just kept getting little bits and pieces of a really good pink BBG. Now, I don't know if that was by design or not, but it actually would allow for MORE uses for this one, which was, I think, a pretty smart move. At 3.5% it was nicely full, just above mid-level sweet, and was just as artificial tasting as you'd expect from a bubblegum or juicy fruit. I think that a typical BBG has Pineapple, Wintergreen, Banana, and Cinnamon, but I can't say what's in Juicy Fruit. One note that kept peeking through was the almost powdered sugar dusting that you find on many gums. Not all Juicy Fruit, not all Bubblegum, but a pairing of the two, and a nice one at that. Kind of hard to nit pick this one, and if you're in the market for Juicy Fruit with some Bubblegum, this one should do it for you. Easily a **9.5/10**.

**Cheesecake (WF) 3.5% (4-10-22)** -- Is there always some trepidation when trying a new Cheesecake ?? YES, always. Was this one the "blow your face off", "wet towel" that some others have reviewed it as ? Not entirely. First off, the good. It presented as a nicely sweetened, creamy Cheesecake, which was in the ballpark of say Lor Ann's, some light crust, which was relatively buried below the Cheesecake's creamy overwash, with little to no coconut (crust). Now, there WAS some "twang" in this one, which YOU will have to decide whether or not it's a deal breaker. Not entirely sour milk, but a milky/cheesy twang that actually gave it a little bite. Too much, not enough ?? You'll have to decide. A safe relative comparison would be 65% creamy cheesecake, 35% twang. I didn't find it overwhelming as it was a fraction of the entire mix, BUT, it was always present. BA ?? Unsure, it wasn't overly saturated in BA, but it could be buried in there. I'm sure if you had this in a mix, you could easily overcome the cheesy/ slightly sour notes, and rely on the creamy portion of the flavor. For some it could be great, as it added to the realism of the cheesecake, others, not so much, so be advised. All in, it was full @ 3.5%, fairly accurate, and beyond the slightly sour-ish, cheesy twang, nothing out of place. Overall, the sweet, and creamy carried the day, and I'm still having issues clearly picking up on any crust. I'd be VERY curious to hear what you guys think of this, and as to whether or not the "twang" worked for you or not. As a cheesecake, it WAS pretty accurate, but should it be YOUR cheesecake, that's the question. Leaving it at **7.9/10**.

**Cream Custard (WF) 3.5% (12-13-22)** -- I don't know what YOU think about when you hear "Custard" but I think typically of a egg-ish, maybe pudding-like, buttery, and rich, well .... Custard. This one proved to be somewhat of a mystery, and you'll see why. First off, it was good, ....... very good, BUT, not sure if I'd call it a anything custard. Missing were much/most of the heavier buttery, and eggy elements, which left, a fairly rich, creamy, "something". Def. creamy, def. fairly rich, and it almost seemed devoid of any vanilla, but I thought it was peeking through every once in a while. It had a very unique almost powdered sugar / confectioners sugary type finish which was unexpected, and seemed to REALLY work. Richer and denser than a whipped cream, so it was pushed out of that category, but def. in the rich cream category. Pretty interesting to say the least. @ 3.5% it was as full as it would probably get. Hard to exactly quantify beyond what I've done so far. No eggs or vanilla, but a fairly rich cream/creamery with an almost powdered sugar finish. If you're in the market for a great rich cream, but don't want the egg, sign yourself up for this one. Despite it being named "custard", it didn't feel fair to down mark it too much for that, as it was a great flavor. With that said, it felt good and fair @ **9/10**.

Keep in mind what @Letitia said above on the WF Bavarian Cream review, as this one was similar, and many people may NOT want the overtly, in your face aspect that many flavors deliver, and this one was similar in that respect.

[quote="Letitia, post:138, topic:263020"]
For those like me that prefer a lighter mouth feel that doesn’t linger WF Bavarian Cream is a great option.
[/quote]

**Crepe (WF) 3.5% (12-14-22)** -- I'll start this one by saying it wasn't entirely "crepe-y". It was in the ballpark somewhat, but I was constantly comparing it to FA's Custard with a spicy undernote, which I couldn't fully identify, maybe anise ?? Either way, it was semi creamy, with a light lemon overtone, and some slight bakery, and spice on the bottom. Not terrible, but not really identifiable as a crepe. Surely it could be use as a "baser" to get to a crepe, but not as the main driver. @ 3.5% it felt as present as it could get, and had no off-notes, except for maybe the underlying spice notes. I didn't get any real buttery-ness from it, so that subtracted from the desired profile as well. Average, but not great. Good base, not the star of the show. Placing it at a **6.5/10**.

**Deep Fried Sugared Taro (WF) 3.5% (4-23-22)** -- Having never eaten a Taro, and unable to directly compare this to it, this proved to be an interesting flavor. My FIRST thoughts were a Sweet Potato, with earthy elements, a little funk, and a sugary pop. Now, the "funk" hehe, what WAS that ? Great question, and maybe if I'd eaten one I could better compare/contrast. It felt mixed in with the earthy element, and COULD have been true to an actual Taro. It wasn't off-putting, but it WAS there, so be advised. Now the Sweet Potato is/was merely an approximation, as it wasn't a spot on one, but pretty IN the ballpark. I didn't really get much overt "fried" from it, but perhaps that was the funk/earthy-ness, but it was hard to say. The sweet poppy finish, had an almost tart-ness to it, and it is hard to directly convey, other than to say it WAS there, at the finish, and it kept this one interesting. Now, when was the last time I mixed up a Sweet Potato-ish recipe ?? Hehe, probably been forever, BUT, because this flavor was very unique (at least on my flavor racks), I could see it filling a large void. At 3.5% it was full, and plenty strong, with the only off-putting note(s) being the slightly funky earthy tones, and whether or not that's off-putting will be up to you guys. I didn't find it offensive, and as a cohesive whole, the flavor really worked. If you were in need of a Sweet Potato-ish flavor, with nice earthy tones, and an almost tart, sweet finish, this one WILL work for you. All in, even though this type of flavor was not in my typical wheelhouse, it was hard to fault it, and it felt good @ **9/10**.

**French Vanilla (Thick) (WF) 3.5% (12-16-22)** -- I was REALLY looking forward to getting into this one, and the slight delay in posting was because I couldn't stop "sampling" it, hehe. It is and was a GREAT [French Vanilla](https://lonegoosebakery.com/french-vanilla-bean/), and honestly, it WAS "thick". I burned through two testers trying to figure out how to explain the thickness, because I was sure the assumption would be that of a milkshake flavor, which this was not. I'm not sure how Wonder Flavors did it, but they made it thick, but NOT into a milkshake. Pretty impressive to my tastes. It had all the characteristics of a good French Vanilla, no overt dairy or milkshake notes, BUT, it did convey a thickness that carried over onto a great mouthfeel. Obviously this would work VERY well in anything where you needed an FV, including anything Milk Shake-y. @ 3.5% this one was very full, fairly rich, and at about mid level sweet. Two testers in, I think I already added a bigger bottle to my cart. No off-putting notes, and it was convincingly accurate, tasty, and clean. The room note, smell, and taste were all spot on, and it was hard to put down. What makes this a real winner is where, and how much you could use it. Nicely done, and placing it @ **9.9/10.**

**Graham Cracker Pie Crust (WF) 3.5% (12-16-22)** -- I have been obsessed with GC's about as long as I've been with S'mores, so I'm always on the prowl. This one presented as a "foundational" graham cracker. Wait, what ?? Yes, foundational. It had all the aspect of a great graham cracker, BUT didn't fully have the impact, even at 3.5% to carry the full freight IMO. Now, it was not bad in any way/shape/form, as it checked all the boxes, and the only minor markdowns would be for presence, and grain. It didn't really have the grainy bakery nuances that would have pushed it up into the stellar category. Very true and natural tasting, with ZERO off-putting notes, and @ 3.5% it felt at or near it's top end. Now what I REALLY liked was it was DEVOID of any coconut notes, which would completely open up it's usage. It wasn't dry, and I didn't get much if any buttery-ness to it, but more just a great, natural tasting graham cracker. Until I narrowed in on the lack of coconut notes I was going to rate it @ 7.5, but with the no coconut in play, it felt better @ **8.75/10**.

**Hami Melon (WF) 3.5% 4-2-22** -- Having NEVER actually had a [Hami Melon](https://specialtyproduce.com/produce/Hami_Melon_3223.php) I had no clue what this one would present as. I was immediately drawn to the similarities to Cantaloupe Melon, but tempered somewhat, into something more. Very interesting, and nailing down EXACTLY how it was different would prove to be difficult, BUT, I think I can do it, but JUST for you guys. :) The Canta, almost "conveys" orange-ness to me. This one, seemed to almost be devoid of THAT particular aspect, BUT, had an almost Honeydew Melon aspect to it as well, BUT, merged in with a Cantaloupe. Sounds confusing, right ?? Well, let's just say, that's a close comparison to it, and it actually worked, and it worked VERY well, IMO. Imagine a fresh, juicy Cantaloupe in the beginning, with a nice fleshy, sweet body in the middle, and almost kissed by a Honeydew Melon on the finish. Yes, hehe, that's what I got from this one. Very full at this testing weight, almost mid-level sweet, and a very natural overall taste. It really did border on complex/not complex, as it really did have aspects of multiple melons, all in one. A slight tart-ed-ness gave it just a little punchy-ness, kept it interesting, and as a whole, proved to be fairly unique. Because it straddled multiple melons for my tastes, I could see even more uses for it, which is always welcome on our flavor racks. Nothing off-putting, and again, having never eaten one to directly copare to, this one just plain worked for me. Despite being nicely full at this weight, it still conveyed a slight relaxed-ed-ness, so you would have to use some caution when mixing with stronger, more aggressive flavors. All in, an interestingly fresh melon for me, and it was JUST beneath what I would consider a stand alone / one-shot-ish flavor, but JUST barely. Nicely done by Wonder Flavors, and it was too good, to go much below **9.3/10**.

**Kiwi (Yellow) (WF) 3.5% (4-15-22)** -- This one was going to be difficult as despite regularly gorging on green kiwis I have never had a Golden/Yellow Kiwi, so I cannot speak to it's authenticity. I've heard comparisons of the Yellow Kiwi to a cross between a Strawberry and a Guava, and that MIGHT put you in the ballpark with this one, but only barely. Kind of a non-descript almost tropical fruit, without much tartness, and with a musky undertone. This one was a hard one to review, as I LOVE green Kiwis, especially their bright tartness, and this one just didn't have any, and that is allegedly correct. Just below mid-level sweet and nothing off-putting, BUT, for the slightly musky undertone. I wouldn't call it off-putting, but it is/was there. It was very full tat this weight, and it didn't feel overpowered, and continued testing revealed an almost citrus oil-like finish. Not bitter, and didn't detract from the flavor, but again, it was there. It swirled around, staying fairly obscured, but at times I almost got a grapefruit/peach profile. Hard to nail down, and never having the real Yellow Kiwi, that's about as close as I can get for you. Not sure if this flavor was in my wheelhouse or not, but that's not the point of these reviews. I could see this being used in many fruit and tropical mixes, but not sure if it could take the lead or not. Felt pretty solid at **7.4/10**.


**Milk (Condensed) (WF) 3.5% (4-16-22)** -- Ahhhh Milks and Cream, the BANE of my SFT existence. Why ?? They can be really hard to test many times, and others, can be hard to fully flush out solo, as sometimes their effect is really only fully realized in mixes. With THAT said, I've been a long time PUR CM user, and although it is close, I am always on the prowl for the SUPER CM. IS this the one ?? Read on. This one was an interesting one, and to my tastes, it didn't immediately convey CM (Condensed Milk), BUT, it was full of dairy, had a somewhat creamy mouthfeel, and was solidly in the "Dairy" camp. I never picked up on a pure cream, but dairy/milk, and sometimes any almost powdered milk peeked out. There was a slight acrid finish to it, and was in no way a deal breaker, but be advised I did pick it up. Curiously throughout both testers I kept picking up on a light, very light coconut element, but, it was in NO way a Coco Milk, just a light afternote. I think the closest I can compare to would be a nice, semi-creamy dairy, with hints of powdered milk, and a very light kiss of coconut. To rate the creaminess/mouthfeel, I'd put that at about a 6.5/10, and it's effects on a mix are outside the scope of this review. It was about mid-level sweet, and except for the very slight acrid tip of the finish, nothing off-putting could be found. Despite the fact that it didn't entirely nail a CM, it was very good, and I can see it being used a lot, either with, or possibly subbing TPA Dairy Milk, FA Cream Fresh, etc. Not the creamy-est, nor the richest mouthfeel, but still a great Dairy contender. It was unique enough, and unlike most other dairies that I have racked, that may end up making a space for it on your racks. Finalizing this one @ **7/10**.

**Nougat (WF) 3.5% (4-24-22)** -- LAST one in this series. While many US'ers may think they know Nougat from candy bars, but not all really know what a [true Nougat](https://www.allrecipes.com/article/what-is-nougat/) is. This one, WAS that Nougat. Because Nougat shares some commonalities with Meringue, I was looking for that, and it did have that as well. Maybe a good comparison might be a meringue with some honey, and butter elements, and a nutty undertones, which I think were almond-ish. A few ticks above mid level sweet, this one wowed with nothing out of place, and nicely rich and full @ 3.5%. It didn't feel ceiling smashing, but you could probably reduce to even 2.0-2.5% with little to no overall reduction. The almost buttery-ish honey notes seemed to really pull this one together, and keep it cohesive. When comparing it to real Nougats I've tried, this one was about as spot on as I have ever had. When mixing it up, it almost smelled bitter, so I left it for the LAST flavor in this series, and great news, as there was NO bitterness to be found. All in, if you want/need a real Nougat, this one SHOULD be on your rack. Easily a **10/10**, and a GREAT finish to this series of new releases from Wonder Flavors.

**Orange (Citrus Tangy) (WF) 3.5% (12-16-22)** -- Going into this one, I wonder whether or not it would be LIKE Tang, or Tangy. It turned out to be the latter, with a mostly natural tasting orange, with a decidedly "tangy" finish. I couldn't find any Lemon or Lime, so how they did it exactly MAY remain a mystery. [Tang](https://www.mashed.com/203338/the-untold-truth-of-tang/) not only has an interesting history, but uses a combination of Ascorbic and Citric acids (plus other ingredients) to give it that punch. Bright, punchy, and I'd say a 75% natural / 25% artificial taste is what this delivered in spades @ 3.5%. Super present, but non-fatiguing, nor hitting the ceiling, and about 2 ticks above mid-level sweet. It's an interesting flavor to taste, as I had aasumed (again) that it would have been a simple Orange with "Tart and Sour" added, but it actually presented as more complex than that. This one was spot on to it's name. No off-putting notes, and hard to mark down. Tang-ily placing this one @ **9.2/10**.

**Orange Juice (WF) 3.5% (12-16-22)** -- I intentionally wanted to run this one back to back with the Orange (Citrus Tangy), so I could really A/B compare/contrast them. What do you know, everything BUT the PULP !!! This one was exempt from much of the "tangy" that I got from the aforementioned, but it was still really good. Except for orange creamsicles, I don't really dabble much in the orange realm but after these two from WF, I think I might change that. This one was more of an even keeled orange, with about the same 75% natural / 25% artificial as the tangy, and it just tasted like it should. Start to finish, it didn't leave you wanting, and had no off-notes at this weight. Sweetness was about mid level, and much like eating a real orange, the orange citrus notes lingered after you were done. Although this and the tangy presented at about the same ratio of natual / artificial this one would work better where a more tradional orange was needed. Despite NOT being an Orange-Head, I liked this one, and had issue trying to down rate it. For a clean, natural tasting orange, without the pulp, this one gets it done. **9.0/10**.


**Pancake (WF) 3.5%/1.75% (4-2-22)** -- Alrighty, it's GO TIME. After much peer pressure from @Lynda_Marie, I had to push this one to the TOP, as, well, I have a Pancake problem. Alright, you may notice I DUAL tested this one @ both 3.5%, and then dropped to 1.75%. I went through three testers to try and figure out what was going on here. It smelled VERY close to pancakes, but something seemed to get lost in the translation when tasting it. Not that is was bad, but it didn't translate as well, as opposed to smelling it. I kept trying to nail down exactly what I felt to be missing, and after 3 testers, it seemed like it was missing the heavier bakery, lower level to ground it fully as a pancake. It had the mid and brighter notes, but just felt kind of ungrounded to me. Funny because it took 3 testers to even TRY to figure it out. Sweetness was about mid level, and it did have some buittery-ness, but without an overt buttery taste. No maple/ maple syrup notes, which did leave it fairly neutral. So the question, if it wasn't a full on pancake , then what was it ? Maybe more of a light butter cake, or vanilla butternut perhaps. Again, not bad by any means, but I just wish that how it smelled completely carried over to how it tasted. Overall, to my tastes, it felt like it was 65-70% of the way there, towards a full pancake, so with that said, it felt fair @ **7/10**.

**Shortbread Cookies (WF) 3.5% (12-17-22)** -- Butter, butter, and MO butter is the word of the day with this one. OK, maybe not THAT much, but this flavor, but you get a healthy dose. Now that's good, because WF kept this one true to a true [Shortbread Cookie](https://www.allrecipes.com/recipe/10269/shortbread-cookies-ii/), which literally has three ingredients. Flour, sugar, butter. All three were present, and surprisingly, not as sweet as I had predicted, with a below mid level sweetness. The "crumbly" aspects of a SBC were captured pretty well, as well as the (duh), butta !!! The butter while predominant, wasn't dominant or overbearing, and sat well in the mix. At 3.5% it was full, and rich, without any off-notes or signs of over-flavoring. Somewhat relaxed, and fairly neutral, which left it as a blank canvas to build from with enhancers, jams, whatever you needs. I didn't get a huge amount of grain/grainy-ness, and not sure if that detracted or not. All in, a nice accurate, true to name Shortbread Cookie, which was a blank canvas to build from. Minor take offs for lacking grains, but that's about it. **8.8/10**.

**Soft Candy (Base) (WF) 3.5% (4-3-22)** -- You never know what you're going to get with a "base", and sometimes, well, they're "basic" LOL. This one however, was quite an interesting one. About two ticks above mid-level sweet, and actually very candy-like, it did indeed have an almost "smoothness" to it. You could say marshmalow-ish, BUT not a marshmallow. Overall it did portray a very neutral "base", but it FELT like there might just be a smidge of fruit, or vanilla in there, but it was WELL hidden, leaving it nicely IN the "base camp", pun intended. Plenty present as a "candy" at this weight. Soft MAY imply taffy to many of you, and I didn't really get any taffy from it, so let's just leave it at "soft". Even with above mid level sweet, it did not have the "sugar lips" effect, and there was a slight tartness to it, just on the end, that kept it more than basic. I'll be reviewing Wonder Flavors Soft Candy Strawberry next, so I am fairly sure, THIS one is in it. All in, with nothing out of place, or off-putting and with a convincing candy like presentation, this one worked, for what it was. I COULD see topping this off with numerous fruits, and pulling it in any direction needed, as it's neutrality would easily allow that. Easily placing this one @ **8.5/10**.

**Soft Candy (Pink Strawberry) (WF) 3.5% (4-5-22)** -- Alright, @TorturedZen is probably going to kill me for NOT getting this one done sooner, BUT, alas, it HAS been tested now. Alright, let's talk both about this one, and the Soft Candy Base just reviewed. I had been asked numerous times if the Soft Candy Base was like a Starburst, and it was not. Nice, candy, with some softness, but not really Starburst-ish. Now THIS one, is starting to look more LIKE a Starburst. Still not all the way there, BUT, it's in the ballpark now. To my tastes, by simply adding some Strawberry (Pink) it really seemed to come alive a bit more, in comparison to the base. Not unexpected right ? A base is a base, right ? Alright, the strawberry in this was fairly artificial, and had a nice sweet and tart-ness to it, that KINDA did resemble a SB Starbust. Still at about mid-level sweet, It was fairly relaxed, and was in NO way, Strawberry heavy, but it more blended INTO the Soft Candy, and accentuated it, and improved it. Again, stating the obvious, SB + Base > Base. The ratio from the SB Pink to the Candy Base was about 50/50, so it would need to be pushed up, if you wanted more of a Starburst-y punch. All in, for a "pink" Strawberry Candy, not too bad, and I'll tick it up + 0.5 from the base, but still with a minor takeoff for a somewhat relaxed presence. **9.0/10**.

**Sugar Pie (WF) 3.5% (4-8-22)** -- Having DEVOURED many a Pecan Pie, I reflected, that I've never actually had a Sugar Pie, but that NEVER stops me. Because of that, I can't directly compare it to the real pie, BUT, I can tell you what tasted in this one. Immediately out of the gate, you are assaulted with a rich, darker brown sugar, that then seems to slide into an almost custard of sorts, with some slight eggy-ness, and an almost bakery undertone on the finish. The bakery is very light, and hard to really classify, and was really more of an undertone. For those in the know, you already know what constitutes a [Sugar Pie](https://www.allrecipes.com/recipe/213595/miraculous-canadian-sugar-pie/). With most centering around Brown Sugar, Eggs, Milk, Flour, and Vanilla, this DID seem pretty accurate to the individual profiles, with the Brown Sugar being the strongest, and the crust/bakery being the lowest. Throughout the tester, I got almost a burnt sugar note, almost brule-ish, but it was not bitter. The more I tested, the more it appeared to complex-ify itself, and that made it a great tester to try and fully identify. At 3.5% it was perfectly strong, and didn't appear to be ceiling smashing, and nothing off-putting. After the second tester, I began to think of numerous pairings, bases that could be built using this, and the light bakery could easily be enhanced if you needed to. Even with the lower bakery elements, it still did really just ALMOST present as a bakery, but just almost. It fell a few ticks above mid level sweet, which (DUH), was expected, as it was a SUGAR Pie LOL. My final assessment was a Brown Sugar enriched Custard, with some light bakery elements, with almost a touch of burnt/sugar/brule, with only minor takeoffs for a slight twang on the finish, but only slight, which MIGHT be tamed by dropping to 2.75-3.0% Tastily leaving this one at a **9.1/10**.

**Taffy (Peanut Butter) (WF) 3.5% (4-15-22)** -- I was originally a little SCARED of this one, as PB in Taffy ??? !!!! BUT, I do it for YOU GUYS, and @Lynda_Marie. :) OK, even though I hard feared loading this into the tank, when I smelled it, most of my fears were alleviated, BUT, as they say, it isn't over, until it's over. What in the HELL is a Taffy-ed Peanut Butter ? Well, it was actually quite good. Having had many bad PB's before, that added to my initial distrust, but this PB was nice, rich, and creamy, and my fears quickly abated. It was "kinda" like CAP's PB, in that it was sweeter, and creamier, BUT, tempered with taffy-like candy, that had some almost toffee notes to it. NOT a toffee, but with toffee NOTES in it. The ratio was close to 60% taffy, and 40% PB. The very end of the finish almost had a hint of a brule or burnt sugar to it, and it gave it a nice KICK at the end. Now the taffy part was a little harder to quantify. If WF had simply added creams or sweeteners, this would have been a "sweet PB", or a "creamy PB" but there was SOMETHING, that did really convey a taffy-ness to this one. When paired with the fairly natural PB, it was actually a rather NEAT combination. It was a few ticks above mid level sweet, but not in an overpowering way. Nothing off-putting or out of place at this percentage, and the only "twanger" was the slight burnt sugar /brule note, but I think it actually added to the overall flavor. I can safely say, I have NO flavors like this on my racks, and that's hard to do. All in, it was indeed a convincing Taffy PB / PB Taffy, and it actually did it VERY well. If you've got room, you probably don't have one like this either. Plus plussed at **9.5/10**.

**Tangerine (WF) 3.5% (12-17-22)** -- This one smelled great in the bottle, and when finger testing, but something got lost in translation when testing. It simply presented as an almost dull orange hue, almost like the base body of "Tang", but missing most of the upper mid and high notes. It's hard to explain, but it wasn't muted, but rather just a non-descript orange-ish, sweet flavor with no real direction towards a tangerine. Maybe a sweetened citrus oil of sorts, but hard to identify with specificity. Would surely work in the low end of a base, but def. not the star of the show, or carrying the main freight of a tangerine. At 3.5% it seemed as full as it would ever get, and at about mid-level sweetness. As a base/r only, would leave it solidly at a **5.5/10**.

**Vanilla Custard (WF) 3.5% (12-17-22)** -- Alrighty, the LAST ONE in this big ass series, the VC. I think reviewing VC's is one of the HARDEST flavors to review, as what people actually want out of them, varies WILDLY. So there isn't one that the best for everyone. This one to my tastes, was actually quite good, and here's why. It presented as a mix of a traditional eggy custard, and a pudding. The ratio was hard to quantify, but I'm going to settle on 60% Custard / 40% pudding, with the custard obviously in the lead. Although there was some egg-y-ness, it wasn't overpowering, overwhelming, or off-putting (for those of you who don't love the heavy eggy-ness). I think WF did a good job straddling both sides of the road, to increase the appeal. Now if you want(ed) a straight eggy custard, or straight pudding, this isn't for you, but if you're in the middle, I think it will be. At 3.5% it was smack on delicious and full, and had similar nuances like many of the existing VC's, egg, butter, some vanilla, rich, creamy, etc. It was actually below mid level sweet, and I didn't detect any off notes throughout 3 testers (for science and #$%^&). the mouthfeel was great, and with my personal tastes being a custard/pudding mix, I couldn't really mark it down. Just a very slight dryness on the finish, but it was so minor, I hesitated to mention it. For a great, creamy, rich VC, that straddles both the traditional custard and pudding this one might need a spot on your rack. With nothing other than some vanilla swirling around, this one could be push/pulled into almost anything you could want or need. Finishing the series with a BANG, and leaving this at **9.8/10**.

11-15-22 Mixing up and adding some to this series .....



Almond Cookie (WF)
Blueberry Smoothie (WF)
Bavarian Cream (WF)
Cream Custard (WF)
Crepe (WF)
French Vanilla (Thick) (WF) SEE NOTES ABOVE ^^^^^^^^
Graham Cracker Pie Crust (WF)
Orange (Citrus Tangy) (WF)
Orange Juice (WF)
Shortbread Cookies (WF)
Tangerine (WF)
Tahitian Vanilla Cream (WF)
Vanilla Custard (WF)



forum.e-liquid-recipes.com/t/wonder-flavors-wf-part-ii-single-flavor-tests-by-sessiondrummer-mixing-now/263020