“Grassy Notes with a Tang of Acids and a Hint of Vanilla”


That’s not from the back of a wine label, but rather the mouth of a chemist describing “that old book smell.”

Specifically, lead scientist Matija Strlic, explained the compounds as a “combination of grassy notes with a tang of acids and a hint of vanilla over an underlying mustiness, this unmistakable smell is as much a part of the book as its contents.”

Pairs nicely with a soft goat cheese and best consumed curled up in a comfy window seat.

Caroline Kangas calls both Seattle and San Francisco home (though she currently resides in the latter). She recently received a mouthful of a liberal arts degree from the University of San Francisco and can be found selling pirate supplies at 826 Valencia or wandering the streets with her diva of a french bulldog, Elle. More from this author →