DISPUTED • HEIRLOOM
Granddaddy Purple
Confectionery dark berry and Provence lavender profile fusing β-Myrcene and Linalool cleanly from 370°F–412°F.
R2 Shard JSON (<3 KB)
COA n=5 • Median 2.14% (±0.13%) • F_x=0.000
SWEET SPOT: 370°F–412°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
LINEAGE ANCESTRY
NON-TERPENE FLAVORANTS
CANDY ESTER • 79%Dominant Terpene Stack (°F)
● β-Myrcene
(Ripe Ataulfo mango & crushed wild hops)
0.84% • 334°F
● Linalool
(Provence lavender blossoms & toasted coriander seed)
0.52% • 388°F
● α-Pinene
(Crushed Ponderosa pine needle & rosemary sprig)
0.34% • 311°F
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.28% • 320°F
● α-Bisabolol
(Steeped German chamomile flowers & wildflower honey)
0.16% • 307°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
SHAREABLE SOMMELIER CARD (1200×630 OG)
