A bold caramel malt base brings sweet depth, balanced by just enough roast to keep things grounded. Then comes the twist: a touch of table salt flips the caramel into salted caramel, followed by a whisper of vanilla to smooth the edges. But the real surprise? A toasty popcorn note, subtle but unmistakable, drifting in on the finish. It’s sweet, salty and just a little bit playful — the first time we’ve used popcorn, and it won’t be the last. Eureka is where we test ideas. This one stuck.