Although I lack the facilities to prove it, I suspect that some of the magic inherent in the Esoterica blends comes from a bacterial fermentation. I sense a similarity between Stonehaven, Penzance and Kingsbridge: An aroma and flavor that to my nose is the byproduct of fermentation. I base this on nothing scientific, but my experience making beer, bread and cheese, and working in a micro lab. Margate, Pembroke, And So To Bed, and Tillbury all have the same element, but to a much lesser degree, as if, perhaps, only part of the bill of those blends is fermented. Whether this is an induced or wild fermentation, I do not know.
Of course, I could be entirely wrong. It has happen to me previously.
I have to find a microbiologist who also finds this intriguing!
Of course, I could be entirely wrong. It has happen to me previously.
I have to find a microbiologist who also finds this intriguing!