Why…? Why…? Why? Why does it taste so good, what is it about that last little drop you find that increases its flavour so much…
- Is it time?
- Is it air?
- Is it the nic?
- Is it just the fact that the flavour has matured?
- Is it the air to surface ratio?
When I left a bottle of custard for 3 weeks it tasted the same as when I stashed it but this little drop left for a similar time accelerates in flavour, lid off / lid on, it happens.
So many questions still, so little answers.