Initially, I thought I was losing it, but recently I?ve been picking up a distinct fermented fruit note from a few of my sticks. Namely, Diplo 2, D4 and now a Spanish RE LGC. Is it the recent humidity/heat that has done this? Is there a reason for it or is my palate just becoming more sensitive to certain nuances? I will say it isn?t at all unpleasant, but wondered if anyone else had experienced this?
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Fermented fruit?
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