Perfume 101: 517 posts

Hope that all of my friends are well. I’ll start with the bad, although not at all surprising, news. The Ukrainian Scent and Taste Adventure is cancelled, or rather postponed until further notice. I’m disappointed, but the situation is what it is. The most important thing is for us to stay healthy and safe. The good news is that I’ve been exploring making videos, and I’ve decided to make a series of short 1-3 minutes films about different aspects of Ukrainian culture such as folk arts, traditions, cultural idiosyncrasies, and customs. I will, of course, cover perfumery, and my first clip, Smelling Tips, will teach you professional perfumery smelling techniques that will maximize your olfactory impressions and sharpen your sense of smell. In the next film, I will explain how to put what you’re smelling into words.

Exercising your sense of smell is not only satisfying and fun, but also important, since doctors and researchers indicate that the loss of smell and taste might be one of the first signs of the coronavirus infection, appearing long before any other symptoms. Moreover, smelling is a complex activity for our brain, so doing it consciously ensures we maximize the potential of the amazing apparatus we have on our faces. Let us not take it for granted (yes, I know, I’m preaching to the choir here.)

The films will appear on Bois de Jasmin YouTube Channel.

I’m considering other topics, such as languages and books, so if you have a specific request, please let me know.

Photography by Bois de Jasmin

Stepping inside the Princess of Wales Conservatory during Kew Gardens’ annual orchid festival is an opulent fragrant experience. While the most popular orchids sold by florists are unscented, there are also many perfumed varieties, with their aromas spanning the full olfactory spectrum from effervescent lemon to dark chocolate.

In my recent FT article, Vanilla Orchids, I describe one of the most famous perfumed orchids, Vanilla planifolia. Perhaps it’s not surprising, since this plant produces one of the world’s most fragrant spices. The flowers have a delicious aroma reminiscent of creamy jasmine and green grape. Although more subtle than the scent of vanilla pods, it has inspired perfumers to create fragrances around vanilla flowers, relying on recent studies of orchids and their aromas.

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I grew up in the city, but every summer I traveled to Poltava to spend several months with my great-grandparents. In the Soviet Union, grandparents functioned almost like a second pair of parents and such an arrangement was normal. My great-grandparents, Asya and Sergiy, lived in a village near Poltava, and their parenting was down-to-earth, literally. From an early age I knew how to prune tomatoes, plant beans and trim rose bushes to grow one perfect blossom. Asya and Sergiy are no longer alive, but we still have their garden. When I return to their village, I find myself remembering how to do things I haven’t done for ages–planting, weeding, or pruning.

February is still a month when one can only talk about new planting projects, but I like to walk around the garden and see how it’s wintering. Lately, I’ve been reminded of a scent I always associate with spring–that of fresh buds. Cut a few branches and place them in warm water. A couple of days later, the buds start to burst and their scent of green leaves, bitter sap and sweet woods is the embodiment of spring.

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“I know what we need. We need a bed, and we need white silk sheets – they must be silk. Frank Sinatra records, and Dom Pérignon champagne.” When the young photographer Douglas Kirkland arrived to photograph Marilyn Monroe for Look Magazine, he had no idea what to expect when meeting a mega star. Least of all did he expect silk sheets and champagne. In his book, With Marilyn: An Evening/1961, he described the photo shoot and shares the images he took. I can’t think of another photographer who captured better Monroe’s vulnerability and sensuality. It’s almost paradoxical. Even in the moments when she looks surrendered, she’s in control.

Monroe was known to say that she wore to bed nothing but a few drops of Chanel No 5. Although I’ve known this for a long time, I always found it hard to associate No 5 and Monroe. No 5, though elegant and beautiful, struck me as uptight and austere. Monroe, with her voluptuous beauty, fragility and intensity, somehow seemed to belong to another universe.

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The combination of salt and vanilla is not common in perfumery, despite the ubiquity of these ingredients in modern patisserie. For one thing, salt is a fantasy impression created by certain marine and dry woody notes in fragrances, and its effect is cancelled out by the sweetness of vanilla. Also, when a perfume promises vanilla, we expect warm, creamy and cuddly–a bowl of custard, if you will. L’Artisan Parfumeur Couleur Vanille, however, dares to be different.

While retaining the creaminess and dark sweetness of vanilla, perfumer Aliénor Massenet, who worked with L’Artisan Parfumeur on this launch, blended fresh floral and salty notes to balance out the richness. The sweet and salt facets give Couleur Vanille its personality, right from the top notes.

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