Flavourart, the Italian flavour maker, has three different types of Vanilla, and they are quite different indeed:
My personal favourite is Vanilla Bourbon, which really and truly tastes like a vanilla bean. For flavouring, I use 5% of it. It also goes perfectly with several other flavours, my favourite is Vanilla Bourbon and Cream (fresh) (4%) at 1:1.
Then there is Vanilla Tahiti, very popular, I have to say, tastes like a great vanilla custard. It's a lot sweeter and creamier than the Vanilla Bourbon. About as creamy as the VB+Cream, but still sweeter. I use it at 3%.
And then there is Vanilla Classic, tastes like classic Vanilla-flavoured sugar. Not my favourite, but there are people out there who like it a lot. Also goes well with several other flavours, like Cherry. I use it at 2%
My personal favourite is Vanilla Bourbon, which really and truly tastes like a vanilla bean. For flavouring, I use 5% of it. It also goes perfectly with several other flavours, my favourite is Vanilla Bourbon and Cream (fresh) (4%) at 1:1.
Then there is Vanilla Tahiti, very popular, I have to say, tastes like a great vanilla custard. It's a lot sweeter and creamier than the Vanilla Bourbon. About as creamy as the VB+Cream, but still sweeter. I use it at 3%.
And then there is Vanilla Classic, tastes like classic Vanilla-flavoured sugar. Not my favourite, but there are people out there who like it a lot. Also goes well with several other flavours, like Cherry. I use it at 2%