Parfums de Nicolaï Cuir Cuba Intense

Imagine a land in an alternate universe, a parallel Cuba called Cuir Cuba Intense. There, an old tobacco farmer rolls out tobacco leaves, not on the thighs of nubile virgins, but on cedar tables covered with thick, black licorice paste. The leaves are still a bit raw, half-moist, and wet, with a certain dirty darkness that borders on the leathery. The farmer layers the tobacco with generous amounts of sweet coumarin crystals, then more black licorice, before dusting them with geranium rose, bits of lavender and mint, and a touch of lemon. Rolled into cigars, they are lightly doused with civet and musk, then nestled between sheaves of sweet hay, and left to dry in a room filled with golden ambered warmth which carries the faintest traces of rum and honey.

"Tobacco Rolling, Vinales, Cuba." Photo by April Maciborka and David Wile. Their sites:  blog.aprilmaciborka.com (link to full website gallery embedded within) and davidwile.com

“Tobacco Rolling, Vinales, Cuba.” Photo by April Maciborka and David Wile. Their sites: blog.aprilmaciborka.com (link to full website gallery embedded within) and davidwile.com

Over time, the cigars change. The licorice melts into their body, the civet awakens to add a slightly sharp edge, and the tobacco starts to dry. They lose their raw darkness, tempered by the coumarin crystals which bloom into a subtle creaminess. Eventually, by some alchemical transformation of this alternate universe, the tobacco is no longer even tobacco. It has turned into leather. First, into a dark, sweetened leather dusted with spices and, then, finally, into the creamiest calf-skin with supple smoothness and a hint of sweetness.

Patricia de Nicolaï, via her own website.

Patricia de Nicolaï, via her own website.

That is the world of Cuir Cuba Intense, brought to you by Patricia de Nicolaï, a talented perfumer who is, in my opinion, the true, rightful heir to the Guerlain throne. You can read more about that, her childhood in the Guerlain family, the glass-ceiling for female noses within both the family and the perfume industry as a whole, and how her Parfums de Nicolaï brand was really the first, truly “niche” house in a profile piece I wrote a long time ago. Here, I will only say that we’re all probably better off that Madame de Nicolaï (hereinafter spelled simply as “Nicolai,” sans the dotted “i”) is following her own vision and not subject to the dictates of a corporate overlord like LVMH. In fact, this year marks Parfums de Nicolai’s 25th Anniversary, so a huge congratulations to her and to her husband who co-founded the house.

Continue reading

Aedes de Venustas Copal Azur

A beach on the Yucatan Peninsula. Source: wexas.com

A beach on the Yucatan Peninsula. Source: wexas.com

Copal Azur comes with the promise of all the colours of the Mayan Riviera, captured in one bottle: from the turquoise of its foaming seas to the green of its jungles, the white of its beaches and the plumes of Copal incense smoke, and the gold of fire-burning amber laid at the altars of the Jaguar God. Inspired by a Mayan citadel on Mexico’s Yucatan Peninsula, it is a fragrance whose aroma is painted in the most beautiful strokes, conjuring up a truly vivid image that transports you visually and mentally. Yet, words can differ from actual reality, and what sounds so good as a verbal picture may not translate to the same thing in terms of scent. There are parts of Copal Azur that I found quite enjoyable, but other parts got lost in translation. Or, to be more precise, it may have been better had they not been translated at all.

Source: Now Smell This.

Source: Now Smell This.

Copal Azur is an eau de parfum that was created by Bertrand Duchaufour, and released on November 15th. Whomever wrote the Aedes de Venustas’ press release did a magnificent job, if only in describing the beauty of the Yucatan Peninsula and its feel. You can read the full details on the Aedes website, but I’ll cover a few of the points here. First, the company explains that Copal Azur tries to capture the scent of a Mayan incense called Copal, but that the resin “cannot be used as a perfume ingredient.” As a result, “three different extractions of frankincense are used to conjure it from top to base notes, making up an extravagant 30% of the formula.” Continue reading

Aftelier Perfumes: Cooking with Fragrant Essences (Part II)

In Part I of this series, I talked about Mandy Aftel‘s Chef Essences, and focused on the Ginger, Basil, Blood Orange, Rose Absolute and Pear. Now, I’d like to look at six more: Pink PepperCepes (Porcini Mushrooms), Cognac, Coriander Leaf (Cilantro), Tarragon, and Chocolate, before ending on a personal note about why I think these Chef Essences are so significant.

PINK PEPPER:

Source: worldflavorz.com

Source: worldflavorz.com

According to the Aftelier website, the Pink Pepper Essential Spray is composed of berries from Kenya and its aroma is described as “fresh wood and warm-peppery.” I found its spiciness to be piquant, fruity, and a bit tart as well. It also made me realise something: I do not like pink peppercorns. I’ve always had issues with its fruity, gooey, jammy aroma in perfume, but I never really thought about how I avoid cooking with them, or how I actually pick out the pink peppercorns in any pepper mix. (Same with the green ones, actually.) I will put up with the lightest, barest sprinkling, but not much more. Which is why the intensity of the Aftelier Chef Essence came as a little bit of a shock to my system.

It is just like the real berries, with layers of nuance and, yes, the woodiness mentioned on the Aftelier website. I’d previously been told by a few people that the Black Pepper Chef Essence was astonishingly good on ice-cream, so I thought that the same thing would apply to the Pink Pepper one. To my surprise, it really was decent on vanilla ice-cream, though it took me a minute to wrap my head around the flavour combination. It’s certainly different, and captures your attention in the same way that sea salt does on things like cookies, chocolate, or other seemingly inapposite items. Continue reading

Aftelier Perfumes: Cooking with Fragrant Essences (Part I)

Noma restaurant, Copenhagen. Source: www.tiboo.cn

Noma restaurant, Copenhagen. Source: www.tiboo.cn

If you’re a foodie, there may come a time when you experience something whose flavour is so remarkable that words fail you, hyperbole becomes actual reality, and taste feels like a revelation. That is what happened to me the first time I tried one of Mandy Aftel‘s Chef’s Essences. My eyes grew wide, words didn’t come out in full sentences, and I felt a mixture of awe and disbelief. I know it sounds like an exaggeration but it’s not, and I mean it with absolute sincerity. Some of Mandy Aftel’s Chef’s Essences rocked my (food) world, and I think they’re pure genius. I’m not the only one. Ms. Aftel’s creations are used in the White House, as well as some of the top restaurants in the world.

The Collection is an extensive one, with 15 essential sprays and over 50 essential oils, ranging from basic items like Black Pepper and Cinnamon to funky things like Peru Balsam, Frankincense, Fir Needles, Ylang-Ylang, Magnolia, and Violets. I’ve tried 11 of them now and wanted to share my experiences with you, covering what exactly they are, why they are a remarkable invention, how you can use them, and some of my adventures (or misadventures in a few cases). The ones I’ve tested are: Rose, Ginger, Blood Orange, Pear, CognacCepes (Porcini Mushrooms), Chocolate, Tarragon, Sweet BasilCoriander Leaf (Cilantro), and Pink Pepper. Today, I’ll start with a background explanation and introduction, then focus on 5 of the Essences: the Ginger, Sweet Basil, Rose Absolute, Blood Orange, and Pear. The remainder will be covered in Part II.

Just a few of the Chef Essence oil bottles and two of the Chef Essence sprays. Photo and source: Aftelier.com

Just a few of the Chef Essence oil bottles and two of the Chef Essence sprays. Photo and source: Aftelier.com

Continue reading