We often talk about ‘notes’ or materials in fragrances and how they come together to create a multi-faceted composition. But these materials are incredibly nuanced themselves and each one brings not one, not two, but a multitude of different things to a fragrance, meaning that there is always a lot to learn when one goes back to the source materials. I always think that the best way to understand a perfume material is to break it down into facets and that’s exactly what these olfactory deconstruction pieces are for – to dissect each material into little parts so we can really understand what makes it tick, and what makes it smell so good.
Perfume is like a giant jigsaw puzzle. Each fragrance is made up of specifically shaped pieces that lock together. Perfumers match up the pieces, locking them together facet-to-facet, tessellating each nuance to either enhance or contrast them, or in some cases, to create something entirely new. The great thing is that, unlike jigsaw puzzles, where there is one way of piecing things together, perfumery is open-ended and the perfumer can tie things together in whichever way they see fit. This means that the picture at the end can be whatever they dream up. There are endless possibilities and to me, that’s pretty damn exciting.
Eau d’Italie really have it made as a brand. I mean, creating fragrances inspired by their native Italy, specifically the phenomenally gorgeous coastal town of Positano (where they own and run the famous Le Sirenuse hotel), really gives them a lot of beauty to work with. Besides, the Italian way of life is incredibly attractive, one can’t help but want to own a part of that, even if it just an olfactory representation.
For their tenth perfume – ‘Acqua Decima’ (Tenth Water), Eau d’Italie have roped in the talents of perfumer Alberto Morillas (Mugler Cologne, Penhaligon’s Iris Prima and Salvador Dalí Parfum de Toilette) to create a perfume that celebrates “the spirit of Italy itself”. The result is a perfume that, as Eau d’Italie puts it; “reflects the sunniest feelings we have inside” but also perfectly captures a way of life in a bottle.
The heatwave is finally here and as we all enjoy (or suffer in) the heat now is a good time to pull out those fragrances that refresh, revitalise & defeat the blazing heat of the sun and stuffy, humid air. It’s a time where perfume can be your greatest weapon when attempting to conquer the unrelenting enthusiasm of the sun.
My Escentual Post last week looked at two new releases that are perfect for summer (Guerlain Nerolia Bianca and Dior Homme Cologne 2013) and it got me thinking about those fragrances that I swear by in the summer – or as i like to call them: ‘my summer survival scents’.
Some days it seems almost too hot to do anything, but these scents can be an essential part of your summer survival kit. All you need is some cooling citrus, a few fresh fancies, a couple of manly mints and a generous dose of flowers and fruit, and you’ll be all set to tackle the heatwave of 2013!
Food and I have a very strong and loving relationship. Perhaps too loving in fact, and I’ll be the first to admit that our relationship can be a little unhealthy at times. But at those times when I don’t feel that I should exercise a good degree of self control to keep my weight down I thoroughly enjoy going out for dinner and experimenting with new food.
Our senses of taste and smell are inextricably linked and when going out for dinner it makes sense, and it’s also good fun, to match our fragrance to the style of cuisine we will be devouring. Only the other night I was heading out for dinner with friends and was having a SOTE (Scent of the Evening) dilemma, I asked my Twitter followers for help and they came back with some interesting suggestions based on the type of food (Mexican F.Y.I.) I would be eating, which got me thinking – which fragrances would be best suited for other cuisines?
To explore the relationship between fragrance and food I cordially invite you to dinner, during which I, along with the help of my partner-in-crime and budding-foodie Nigel, will pair some of the most popular cuisines with fragrant counterparts that will leave you complimenting your food and smelling wonderful simultaneously. Get your passports out because we’re going to be touring the restaurants of the world…