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...Whisky/ey, Blended or Single Malt...
Now Alessandro Gualtieri is known for creating extravagant scents or is it better to split the scene or to revive it or even to animate people to go new ways? I guess you could say that. Also in charge of another fragrance house: Orto Parisi, for which he also creates.
For a long time a fragrance didn't bother me as much as this candidate.
It's something completely new that hasn't been seen before. At least I didn't get anything like that in the nose from perfumes. But I already know the scents, from the gastronomy. Waas?, some will say now, but.
Now our whole lives are marked by associations. Our brain constantly suggests or compares things to us. In cloud formations we take faces war or other objects. Only we really see it? Yes it can be, but it is rather our brain that tries to recognize something known in something unknown.? This is similar to the sightings of the legendary Bigfoot in North America or the Yeti in the Himalayas. Some swear to have seen him, others think he is a bear who, when they stand up, suggests to us exactly what we think they see or what seems similar, namely a monkey-like creature.
So what are we being pretended to be here?
I associate this fragrance with spirits to become more concrete: With whiskey/y but also with port wine or sherry.
In whiskey/y production there are now two processes. The pot-still and the patent-still method, whereby the first one has prevailed more - with the Irish (whiskey) even exclusively.
In the pot-still process, the distillations are carried out in two independent firing processes in two copper boilers (pot-still). The mash is placed in the wort bubble, where it is distilled for the first time. The alcoholic vapours are liquefied via the condenser. The resulting product, the predatory spirit, is collected in a container and has an alcohol content of approx. 30 % by volume. The predatory rim is added to the alcohol bubble and distilled there a second time. Subsequently condensed again, whereby the pre- and post-run are separated out. Only the middle course, the core, gets into the collection container. The Pot-still process provides alcohol of better quality than the Patent-still process. However, the alcohol content is lower. One thing, however, the Irish hardly use at all, namely peat for firing. Occasionally possibly, but the norm does not predefine it. Whereby we have to spill over to Scotland with this masterpiece after allJ?
Now we can only argue about what is really better. A classic single malt or a blended? Many say: "Of course a single malt!" I'd rather say a high-quality blended!
What's the matter with you? Getting a perfect, harmonious blended scotch is probably the real art, but everyone likes it. A blended can contain between 15-50 different malts. I would therefore say that this is a huge challenge.
But back to the scent:
So what do we have in common so far?
At Seniore Gualtieri, we are certain that we offer the best quality in ingredients, we have an excellent perfumer, who we would/will include in the master distillery of blended distillers in any case, because he has combined all the wonderful ingredients into a breathtaking fragrance. And that only from the said core.
Imagine the stark landscape in the Highlands. A harsh climate, but beautiful.
The fragrance begins with a breathtaking richness of facets: immediately one has fruity port notes paired with wood notes in the nose. But who thinks now comes Oud, Sandalwood and Co. was wrong. We're talking here about the said wooden barrel notes (Single Malt at the moment prefers to be stored in port wine barrels and old sherry barrels). A permanent cork note is added. Not in a negative sense, of course, like a corked wine. This consists of the bark of the so-called cork oak, which becomes quite scarce when added. The fragrance gains a wonderful peat note over time, as many single malts do at the moment.
It is not really the classic scent in the form of a pyramid of scents to be recognized, rather some friends join from time to time, leave the group again or develop further. It is a perfect interplay of cork, wood barrel notes, possibly some cardamom and cloves but not over the complete distance. After approx. one hour I notice a light caramel note. A slightly leathery undertone is also visible. A short part of the way I perceive vanilla, which is then replaced by a nice honey note. Here it smells like the beautiful honey candles you made yourself as children. At the end there are still some chocolaty nuances, all wonderfully embedded in the three groundbreaking components (peat, fruity wood notes and cork).
Truly a masterpiece...