BREEDER_CONSENSUS • POLYHYBRID
Cherry Pie
Tart Montmorency cherry esters grounded in sweet β-Myrcene, spicy β-Caryophyllene, and pine clarity across 365°F–408°F.
R2 Shard JSON (<3 KB)
COA n=1 • Median 1.62% (±0.00%) • F_x=0.000
SWEET SPOT: 371°F–410°F
FAHRENHEIT THERMAL DIAL (310°F–510°F)
391°F
FULL-SPECTRUM CONVECTION (380°F–430°F)
310°F Mono390°F Sweet Spot451°F Combustion510°F
NON-TERPENE FLAVORANTS
GAS / VSC • 65%Dominant Terpene Stack (°F)
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.66% • 320°F
● α-Humulene
(Noble Hallertau hops & shaved cedarwood)
0.32% • 388°F
● Linalool
(Provence lavender blossoms & toasted coriander seed)
0.21% • 388°F
● D-Limonene
(Expressed Valencia orange peel & Meyer lemon oil)
0.16% • 349°F
● β-Myrcene
(Ripe Ataulfo mango & crushed wild hops)
0.13% • 334°F
● β-Pinene
(Fresh dill frond, flat-leaf parsley & Douglas fir)
0.09% • 331°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
Live Edge Consensus: Ready (°F)
SHAREABLE SOMMELIER CARD (1200×630 OG)
