Sweet roundness
Fary
Fary is an ANTOKALY Tahitensis lot born in a river valley in north-eastern Madagascar. The river modulates humidity, tempers heat and gives the aromatic beam the sweet roundness that signs the lot. Floral, aniseed, caramel, chocolate, with a vanilla length that stays on the palate.
Our vanilla of gourmandise.
Fary belongs to the floral and airy family of ANTOKALY Tahitensis, a house of rare vanillas from Madagascar rooted in the SAVA. On this single territory, 3 varieties open the map and 10 lots fill it, each with the signature of its terroir. Fary takes its own from a river valley, where the river modulates humidity and tempers the heat.
Characteristics
- Variety
- Vanilla tahitensis
- Harvest
- 2025
- Ageing
- 9 months
- Pod size
- 15 to 20 cm
- Humidity
- 32 to 40%
The terroir
Like all ANTOKALY productions, Fary is grown in agroforestry, in a river valley in north-eastern Madagascar. The watercourse structures this terroir. It installs stable humidity, tempers daytime heat and drains deep alluvial soils. The vine grows sheltered by a living canopy: clove, banana, fruit trees.
It is this regulation by water that pushes the pod toward a full, supple maturity. The steadiness of the environment, carried by the river, gives Fary its fleshy body and that sweet roundness which maturation deepens.
The expression
The opening is floral and aniseed, the signature of Tahitensis. Then come caramel and chocolate, carried by round, enveloping matter.
The reading opens into gourmandise and settles over time. A vanilla length that stays on the palate long after the last spoonful.
The maturation craft
Like all ANTOKALY vanillas, Fary enters Malagasy rosewood chests after preparation. The wood breathes with it, regulates humidity and lets the essential oils find their melt.
It leaves the chest when aromatic maturity has found its full length.
In the kitchen
A vanilla for ice creams, caramels, milk chocolates, dairy desserts and pairings where roundness carries the gesture.
References
Fary means sugar cane in Malagasy. The name carries the promise of the lot: our most gourmand vanilla, the one that slides into dairy desserts and chocolate creations, with that caramel-vanilla length that stays long after the last spoonful.
Yassine HAMMICHE PATEL, co-founder ANTOKALY