At ANTOKALY, we named our terroirs in consultation with our partner pastry chefs. Their tastings allowed us to characterise the aromas of our vanillas and to associate each terroir with a name faithful to its expression.
Naming our terroirs
Each terroir imprints a particular expression on the vanilla. The soil, the climate, the canopy, the season, the maturity of the pods, the preparation and the maturation time all contribute to this aromatic identity.
ANTOKALY names translate this identity. They come from work shared with our partner pastry chefs, grounded in tasting and in the aromas revealed by each vanilla.
A reading built with chefs
The tasting carried out with our partners focuses on the aromatic direction, the length on the palate, the behaviour in infusion and the way the vanilla expresses itself in a creation.
This work gives ANTOKALY and the professionals of taste a common vocabulary to recognise each terroir and speak of its expression with precision.
An aromatic geography
Through the tastings carried out with our partner pastry chefs, each terroir revealed its own aromatic framework. From this shared reading, the ANTOKALY names were born.
From profile to use
A deep, woody or cocoa-toned expression calls for different uses than a floral, honeyed or fruity one. The useful question becomes: what should the vanilla do in the recipe? Carry a ganache, extend a cream, stay legible in the cold, accompany a fruit or structure an infusion.
The name guides this reading. Infusion and final taste confirm it.
A living system
The names accompany a living agricultural substance. A same family of profile can show nuances depending on the season, the maturation and the reading of the lot.
This is why Le Carnet connects the names to the other references: varieties, maturation, storage, reading a pod and professional uses.
These names come from the Maison that carries them. Discover the Maison.
Professional reference
Connect the reference to the actual material: touch, scent, infusion and intended use together form a complete reading.
Frequently asked questions
What is an ANTOKALY name for?
Each ANTOKALY name corresponds to a terroir of the Maison and conveys its aromatic expression. These names came from tasting work carried out with our partner pastry chefs. They give a shared vocabulary for recognising a terroir and describing its expression precisely.
How to read an ANTOKALY profile?
The reading starts from the name, then joins the robe, the fragrance, the behaviour in infusion and the intended creation. The useful question becomes: what should the vanilla do in the recipe? Carry a ganache, lengthen a cream, stay readable in the cold or accompany a fruit.