Nasty chocolate???GLP's Robusto and Key Largo are the same exact things, except Key Largo is pressed, and it greatly affects the flavor.
But, as far as whether flakes age better than ribbon, NO. I mean they age differently, but being better is a judgment call. Some people are looking for those little crystals, which they've been
brainwashedmarketed into thinking that those make them taste a lot better or sweeter. But, in my own side by side smoking, I can't tell a difference. I'd love to see the folks that claim that they make for some sort of sublime smoke do a blind taste test.
Aging does make a fresh blend taste better. But, we are talking about a miniscule difference.
In a wine forum that I enjoy, someone had posted some great information about supertasters, those with twice as many taste buds as the majority of people in the world. It had some great clues to characteristics that a super taster would never do.
A supertaster would never put salt or seasoning on food, because they can pick up on very subtle flavors in meats and veggies that would never require having to add salt to enhance. Adding salt or seasoning, destroys a food for a super taster.
A supertaster would never drink a hopped beer. Hops adds a bitterness to the beverage that is magnified to a supertaster as being repulsively bitter.
And, foods like carrots, kale, and chocolate come across as being too astringent or bitter to a supertaster.
I've always wondered how people could drink beer, or eat carrots... or even nasty chocolate, ha ha. Now, I know... I'm abnormal.
You've just made a powerful enemy my friend.....
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