Uva moscatel

Terpene sweetness cuts liver fat and the perfume survives it, which sugar alone cannot.

Same grape, distilled. The fruit shows you the terpenes that survived the still.

Both floral rather than caramel; the honey stretches the perfume without dulling it.

Bland sweet curd is a blank carrier, so the terpenes have the whole plate to themselves.

Marzipan and rose are an old Persian pairing; the nut fat holds the volatile aroma.

Mould salt against overt perfume. The cheese wins on power, the grape on length.

Elderflower is the muscat note without the grape. Put them together and it doubles.

The seed is mostly linalool too, which is why it smells faintly of this grape.

Gingerol heat gives a fruit with almost no acid something sharp to lean on.

The same linalool from two continents. Side by side the resemblance is uncomfortable.

Geraniol in both. Petals in the syrup make the grape taste more like itself.

Terpenes over blue salt, doing what a dessert wine would do with sugar.

Botanical terpenes and grape terpenes stack; the juniper stops it going sickly.

Brine and rose perfume. A halved muscat replaces the mignonette entirely.