It's here, and it's about to make all of your gourmand dreams sweeter than ever. EV acetate is, in one molecule, about as close as it's possible to get to white chocolate or a high quality custard. Ethyl vanillin itself remains vital, but it can be 1) a bit unstable and 2) a bit sickly. The acetate solves both of those issues and has the most amazing milky smell.