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When putting a dish together, consider its components: mouthfeel, contrast, color.

It's going to be the perfect mouthfeel, but also acid and fat love each other because they play off of each other.

It gives them a palatable texture and mouthfeel by making the mixture softer and lighter.

The results suggest that the structures of milk proteins remain intact, meaning they retain their original mouthfeel and taste in your morning brew.

Owen: Sourced from the Wahluke Slope AVA in Washington, this 2021 blend reveals juicy black currants, tar and anise notes on the palate, alongside a soft mouthfeel.