The tingly "cough drop" flavor in cherry flavors?

[my4jewels]

I have been doing quite well with my diy since I started.

I usually flavor around 20%. I was really looking forward to using my black cherry from TPA. After mixing and steeping for a few days, it has an odd, tingly cough drop taste.

Linda at TPA told me about this phenomenom with cherry flavors. Is there anything to counteract this.

If not, I think I'll mix it with another flavor to lower the concentration of the black cherry.
I'm thinking cherry isn't a good stand alone flavor, better as an accent.

BTW, are there any other flavors that have this tendency?

 

[MiMoSeTH]

In the subject of cherry flavors from TPA, i've read that Maraschino Cherry(PG) has that cough drop taste if used higher than 5%. Perhaps it would work better for you if mixed at a lower %?

Try starting at that 5% and go up from there until you find the sweet spot for you. It's always easier to add some flavor than cutting it, imho

 

[fray]

If you have to lower the % try adding some sweetener. Sucralose sweetener seems to magnify fruity flavors for me.

 

[my4jewels]

I will try all of your suggestions. I actually have 2 quarts of my nic base all made up, so it'll be easy-peasy to cut it back to a lower concenrtation. I think I'll cut it back to about 5%, and I'll have a nice black cherry base to work with. I can think of lots of ways to go with this one. Maybe black cherry cheesecake, black cherry coffee cake, black cherry-vanilla bean ice cream, black cherry peppermint, black cherry lemonade, black cherry chocolate, etc...