Botanist Mark Spencer talks about Molton Brown's new Tobacco Absolute.
Model Isabeli Fontana for the new Bvlgari Goldea.
"I shared it with Daniel [Patterson], my co-author. I did a cookbook with him, and he uses my oil in his food,” she told me. “But I didn’t have that much left, and I started to try and rebuy, and everything was dreadful. It smelled kind of like cat pee. It moves a little bit over and it’s just awful.” She spent 10 years on the hunt, sampling different crops, until she found the right kind.
If this happens to a perfume sold on a small, independent website, it’s a problem. It would be a disaster if it happened to a fragrance at Sephora, which was expected to sell millions of bottles every year.
— Mandy Aftel of Aftelier talks to The Guardian about the challenge of sourcing natural materials. Read more at 'All-natural' perfumes rarely are – but independent makers hope to change that.
The physical nature of the perfume is that it evaporates, and disappears. Nothing can prevent the perfume from disappearing. Because it disappears, if you want to find that sensation, that smell again, you have to perfume yourself again. It’s the same thing with food. It's more interesting because you take a spoon and taste something and the actual taste only lasts one or two seconds, no more. But you start again, and you eat again. To start again and again and again and again until you are filled up.
— Perfumer Jean-Claude Ellena, talking to New York Magazine (along with Christine Nagel, whose first perfume for Hermès will apparently launch in January). Read more at Dump Someone If You Hate Their Smell.
A short piece for Tory Burch Absolu.