E-JUICE REVIEW – THE ACE OF VAPEZ (18 FLAVOURS REVIEWED)
www.theaceofvapez.com
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80 VG – 20 PG
30ML , 70ML AND 100ML bottles
nicotine levels – 0 , 3 , 6

THEY ALSO DO A BUY 5 X 30ML GET ONE FREE
THEY ALSO SELL ATTIES , TANKS , MODS AND ACCESSORIES , ASWELL AS DOING WHOLESALE. THEY HAVE 3 SHOPS , 2 IN WOLVERHAMPTON AND 1 IN WALSALL

CANDY CORNER………

SHERBET ORANGE – Bursting at the seams with freshly squeezed, super juicy orange, as you draw in deeper the orange multiplies, rounded off with a sweet sherbet fizz to finish. An exhilarating, mouth-watering blast of fizz and juice(time stamp – 02:20)

LIME SURPRISE – Strong and zesty citrus explodes on the tongue with a sharp kick of sweet lime, developing as you draw. A delicate absinthe lingers in the background, departing into anise. See the little green fairy with a blast of lime(time stamp – 04:07)

SKITTLES – Open wide and take a blast of the rainbow! Imagine wolfing down a full bag at once, super fruity and majorly sweet! Exhaling produces hints of cherries and lime. Taste the rainbow and blow some sweet clouds(time stamp – 06:04)

LEMON U DONUT – Just like the other U-Donuts, this one is all about the real oven fresh bakery taste. Tangy citrusy lemon icing bites on the exhale with a sugared finish, so very tasty! Doughy donut with a sweet and tangy lemon icing(time stamp – 08:02)

BLUEBERRY BON BON – Powder sugar-coated bon boons, straight from the shelf of the Candy Corner. More than candy-like, the blueberry is strong and oh so sweet, wonderfully fluffy cloud vape. Blueberry sweet shop classic reborn(time stamp – 09:57)

CLOUDY LEMONADE – Freshly grated lemon zest stirred into a cool tall glass of authentic lemonade, super zesty on the inhale with a sweet, yet slightly sour lemon on the exhale. True refreshment lies at this lemonade stand.(time stamp – 12:00)

CLOUD CHASING RANGE…..

BLOOD – Redder than the sunsets of tatooine, this sweet summer strawberry vape hides a secret candy twist(time stamp – 15:11)

SWEAT – In a land, a long, long time ago… a quarter of penny bubbles was the highlight of the week; bring it back with this supreme nostalgic vape(time stamp – 17:20)

TEARS – The only tears this vape produces are tears of joy, a sweet mix of sherbet candy & juicy fruits(time stamp – 19:26)

BABIES – Make the jump down a wormhole into your childhood with this fusion of fruits and gummy sweets(time stamp – 21:29)

SNOT – This refreshing, sweet lemon and lime jelly cuts through like a lightsabre through a clan of Wookies(time stamp – 24:12)

P – Decadent ripe mango, expertly blended with Caribbean fruits, a select ADV throughout the galaxy(time stamp – 26:07)

MIGHTY MURRY – The original strong man Murray Mint, set to put curls in your moustache(time stamp – 29:04)

CLOCKWORK ORANGE – More than meets the eye, tastes like oranges… but isn’t. A careful balance of madness(time stamp – 31:15)

ACID B – The berry best of its kind, Acid B is the perfect tincture to awaken your sense of taste(time stamp – 33:29

SMILK – Jump back in time with this authentic 50’s diner style strawberry milkshake(time stamp – 35:16)

WOLF ASTAIRE – A stare down into a glass of Ouzo, blended with fruits and a sweet, sweet bite(time stamp – 37:25)

BLUE LOO – Flush out your taste buds with this medley of blueberry and complementing fruits(time stamp – 39:09)

(7 Jul 2016) LEAD IN:
There’s a sweet spot growing in southern Spain’s Andalucia region.
Many farmers are now turning to Stevia – a plant that is widely being used as a natural sugar substitute.
While the Spanish industry is seeing new trading and processing companies beginning to emerge, there’s still several hurdles to overcome.

STORY-LINE:
Around 200 times sweeter than sugar and with a slight taste of licorice – this is Stevia.
Used widely as a sugar substitute, stevia is a fast growing plant that thrives in Malaga’s unique tropical weather.
Farmer Sergio Martin is busy cultivating the latest crop of plants in Malaga.
He and many other farmers are turning away from traditional agriculture and growing stevia instead because of the higher returns.
“Before I sowed my tomatoes, pepper, onion, potatoes… But the future of that kind of agriculture is very dark. So, I have chosen to change to another type of agriculture, to stevia. Because, it’s a plant that does not store pests. It has three harvest seasons per year. Now it’s four years since we seeded it and there is no need to seed it again. So, it’s more affordable, in the sense of being able to maintain it without big costs,” explains Martin.
The compound extracted from stevia is unique among other food ingredients because it doesn’t contain calories and it’s secure for diabetics because it doesn’t affect insulin levels.
Once stevia leaves are dry, they must be boiled in order to extract the sweetener (Steviol glycoside), also known as compound E-960.
In 2010, Granada University botany lecturer Jose Luis Rosua set up technology company SteviGran (acronym for Stevia and Granada) to process the leaves.
He explains the process: “We receive kilograms of dried leaf. Then we begin to boil it in order to extract its compounds. Obviously, after the first boil we get a product with these features (while holding a jar full of dark liquid extracted from Stevia plant) that does not have European Union authorisation. So, we must purify it. There are different stages during the purification process – micro, ultra and nano filtration – until we achieve a purified product like this (while holding a jar full of liquid that looks like water). This purified product can be sold diluted, as long as it has 95 percent steviol (glycoside). Or it’s normally sold as stevia pure powder.”
SteviGran processes pure stevia powder and turns it into pills to be used as a sugar alternative.
Jams, chocolates, even beer are some products that includes this natural sweetener from the Stevia plant.
With more consumers worried about calorie intake and the effects of sugar and artificial sweeteners, many are turning to stevia.
Some worldwide food companies as Coca-Cola Company and PepsiCo have launched several drinks flavoured with stevia.
However, stevia isn’t as perfect as it sounds. Some chefs say it is difficult to work with as it doesn’t always mix well with other ingredients. It can also be hard to counteract its peculiar licorice flavour in certain recipes.
Some nutritionists are also calling for more scientific work on the impact and effects of stevia on the human body.
Professor José Miguel Mulet from the Agricultural Engineering and Natural Environment school at the Polytechnic University of Valencia says there is a lot of misinformation about stevia.
In the European Union, stevia leaf is not recognized as food product and farmers are not allowed to sell the plant or leaf to herbalists.
It is classified only as a raw material to obtain the sweetener.
In November 2011, the European Union legalized the sweetener extracted from the stevia plant, the steviol glycoside known as E-960, as a new food, but not the Stevia as a plant.

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