CAP Vanilla Custard, why does that little drop you find in an old bottle taste so good?

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.


Capella engineers it that way so you always buy more lol