Old Goat
Administrator
Let’s bring back the glory days, Pauly.
Here’s a DIY Brown Sugar profile that might just hit that nostalgia spot.
Warm caramel, golden butterscotch, rich brown sugar, and a soft vanilla finish.
We’ll call this version “Golden Pauly” until you say otherwise.
Let’s Rebuild “Brown Sugar” — The DIY Resurrection
Step 1: Decode the Profile
If the juice was called Brown Sugar, odds are it was:
Warm and sweet (but not custard-heavy)
Caramel/toffee forward
Possibly backed by bakery, vanilla, or creamy notes
Not too complex, but addictive
Was it more like a bakery (cookies, toast)?
More like a syrup/sauce?
Was there cream, cinnamon, or vanilla?
Assuming it was a warm brown sugar and caramel profile — here’s a base idea to start with:
DIY “Brown Sugar” V1
Ingredient %
Brown Sugar (TFA) 2.00
Caramel (Original) (TFA) 1.50
Butterscotch Ripple (FW) 2.00
Vanilla Swirl (TFA) 1.50
Sweet Cream (CAP or TFA) 1.00
Super Sweet (CAP) 0.50
Flavour Notes:
Brown Sugar (TFA) gives that rich molasses depth
Caramel + Ripple build that golden, buttery backbone
Vanilla Swirl and Sweet Cream smooth it all out
Total Flavour: ~8.5% — good for pods or MTL. Bump to 10% for extra oomph.
Optional Twists:
Want more toast or cookie? Add 0.5% Toasted Marshmallow or 1% Graham Cracker (Clear)
Want a darker sugar note? Try 0.25% FLV Red Burley — trust me on this.
Want more warmth? Add 0.25% Cinnamon Sugar (SSA) or a hint of Maple (TFA)
Here’s a DIY Brown Sugar profile that might just hit that nostalgia spot.
Warm caramel, golden butterscotch, rich brown sugar, and a soft vanilla finish.
We’ll call this version “Golden Pauly” until you say otherwise.
Let’s Rebuild “Brown Sugar” — The DIY ResurrectionStep 1: Decode the Profile
If the juice was called Brown Sugar, odds are it was:
Warm and sweet (but not custard-heavy)
Caramel/toffee forward
Possibly backed by bakery, vanilla, or creamy notes
Not too complex, but addictive
Was it more like a bakery (cookies, toast)?
More like a syrup/sauce?
Was there cream, cinnamon, or vanilla?
Assuming it was a warm brown sugar and caramel profile — here’s a base idea to start with:
DIY “Brown Sugar” V1Ingredient %
Brown Sugar (TFA) 2.00
Caramel (Original) (TFA) 1.50
Butterscotch Ripple (FW) 2.00
Vanilla Swirl (TFA) 1.50
Sweet Cream (CAP or TFA) 1.00
Super Sweet (CAP) 0.50
Flavour Notes:Brown Sugar (TFA) gives that rich molasses depth
Caramel + Ripple build that golden, buttery backbone
Vanilla Swirl and Sweet Cream smooth it all out
Total Flavour: ~8.5% — good for pods or MTL. Bump to 10% for extra oomph.
Optional Twists:Want more toast or cookie? Add 0.5% Toasted Marshmallow or 1% Graham Cracker (Clear)
Want a darker sugar note? Try 0.25% FLV Red Burley — trust me on this.
Want more warmth? Add 0.25% Cinnamon Sugar (SSA) or a hint of Maple (TFA)
