Monthly Archives: March 2012

The Specialists

Ever notice that some perfume firms simply are better at certain kinds of fragrance?  I’m thinking of the fact that if you want a wonderful oriental, Guerlain still is pretty hard to beat (Shalimar, L’Heure Bleue), or that gourmand scents … Continue reading

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Not Tonight, The King Has a Headache

As noted in a previous post,  it’s possible to have too much of a good thing. Case in point, Louis XIV, the Sun King, one of the great over-indulgers of history.  This is the same man who built Versailles, and … Continue reading

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The Salty Chypre

In musing over the reasons why chypres are no longer in fashion, I’ve come up with an argument predicated on taste-buds.  If the oriental is all about the sweet and the resinous, maybe the chypre is all about the salt … Continue reading

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Some Tame Antilope

Everybody talks about the disappeared genre of chypres these days, but quite frankly they’re not the only type of perfume that’s gone AWOL in the last decade or so.  There’s also the aldehydic floral. Those perfume bloggers and critics who … Continue reading

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Under the Wind

There can seldom have been such a poetic name for a fragrance can there?  I’m referring to the Limited Edition Guerlain Sous le Vent of which the title here is a loose translation. And yes, this is another in the … Continue reading

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Doubling Down

Sometimes plant hybridizers go for broke.  They’re going to do everything, the color, the size, the heat resistance, the double blooms.  In the mad race to twirl around those chromosomes faster than you can say Watson and Crick and select … Continue reading

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Perfume in Clover

The always curious Guts, noticing the pending arrival of St. Patrick’s Day, asked me if there was much in the way of Irish perfume in general or clover perfume in particular.  I referred him to Le Trefle Incarnat (L.T. Piver) … Continue reading

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The Green Green Grass of Guerlain

Sometime around 1959, Guerlain found themselves staring at a new trend, exemplified by the consumers’ love of a particularly green and herbaceous note: vetiver. The vetiver of choice back then was Carven’s Vetiver (1957).  Dry, resinous, as chartreuse as a … Continue reading

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Beer on a Champagne Budget

“After you’ve been having steak for a long time, Beans, beans taste fine.                                       And after you’ve been drinking champagne and brandy,                                                               You’re gonna settle for wine.” He said, “the world is funny, and people are strange                                                                   And man is creature … Continue reading

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Five By Five

There are so many perfumes that are nearly No 5, but not quite.   This is what happens when you are the cool girl at your school, everyone wants to be you, and the melancholy truth is, that some variations of … Continue reading

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