I get what you are asking. Wish I could help more with your question, but truth be told, I don't have a lot of experience with many flavors. My favorite (for a while now) is Absinthe (Flavor Apprentice). It has a strong flavor profile and I usually make it single flavor at about 10-12% - I like mine fairly strong. Their Cherry is also quite strong. Haven't mixed any (single flavor) yet, but when I do, I'll probably start at about 4% and go from there.
I don't know if any of these flavors have a higher concentration of "flavor molecules" than their other flavors, but since I buy all my flavors from the same place, I tend to think that it is quite likely that they are simply "stronger flavor profiles."
I hope this makes sense. I understand what you are asking, but am having a hard time putting it into words.... Damn delicious German beer.
I don't know if any of these flavors have a higher concentration of "flavor molecules" than their other flavors, but since I buy all my flavors from the same place, I tend to think that it is quite likely that they are simply "stronger flavor profiles."
I hope this makes sense. I understand what you are asking, but am having a hard time putting it into words.... Damn delicious German beer.
