Vanillin

Yeah, I'm sure there's vanilla in there.

Um, or at least vanillin.

Vanillin.

Mm-hmm.

Oh, gosh, I've been reading a lot about vanilla lately.

...

I thought I would be.

Vanillin's just slapping you in the face.

I like, uh, really the, um, the warmth, the sweetness that just kind of embraces, um, the same, I mean, the same oak that's used like in whiskey and stuff like that.

It's just that, that Vanillon is just like so warm and welcoming.

But if you're going to ask about Wine, I'd probably say the French.

French oak.

It's troubling, but it's also logical in as much as vanillin or vanillin, as most people...

Anyway, it's...

Vanillin is apparently the way to pronounce de rigueur amongst vanilla circles.

This vanillin is exactly the same, be it synthetic or real.

So what sets real vanilla apart are some of the other flavor notes, other than just the vanillin.