02/12/2024
DrB1414
148 Reviews
DrB1414
1
The Anti-Gourmand
Pane Pro Capite from O'Driu by Angelo Orazio Pregoni.
An anti-gourmand perfume of powerful contrasts showcasing the most accurate bread accord I've come across while rooting a deeper message like all O'Driu compositions. When I say bread accord, I mean the stuff baked in a clay oven, not the one you find at your local store. It is an anti-gourmand because, in opposition to the savory aspect, there is a darker side underneath, with a meaningful message.
The perfume is built on two layers. On the top, you get this mouthwatering buffet serving bread, cherry and strawberry jam, hot coffee, bananas, the finest cigars, and beans. The base layer is structured in antithesis to the top one—rusty metal (trash can), a dirty ashtray, and spoiled food/organic matter. A few elements link the two: vivid violet, faint jasmine, and smoky olibanum. The perfume stays rather compact, with these two sides in perpetual opposition. As such, you always get the edible and the unedible, at the same time. A gourmand that is not a gourmand. In my opinion, the composition is meant to ridicule the overabundant. The people who buy more than they need and then wastefully discard the excess, while the less fortunate ones scrap at their scant loaf of bread, which only gets less sufficient by the day.
It is my favorite perfume of the last collection of four, and the most avant-garde, I would say. Someone once commented, "It smells beautiful and disturbing, at the same time". I could not agree more. I think all perfumes should aim to achieve a bit of that. After all, if I wanted to smell pretty or nice, I'd stick to the good old soap. Cheap and efficient.
IG:@memory.of.scents
An anti-gourmand perfume of powerful contrasts showcasing the most accurate bread accord I've come across while rooting a deeper message like all O'Driu compositions. When I say bread accord, I mean the stuff baked in a clay oven, not the one you find at your local store. It is an anti-gourmand because, in opposition to the savory aspect, there is a darker side underneath, with a meaningful message.
The perfume is built on two layers. On the top, you get this mouthwatering buffet serving bread, cherry and strawberry jam, hot coffee, bananas, the finest cigars, and beans. The base layer is structured in antithesis to the top one—rusty metal (trash can), a dirty ashtray, and spoiled food/organic matter. A few elements link the two: vivid violet, faint jasmine, and smoky olibanum. The perfume stays rather compact, with these two sides in perpetual opposition. As such, you always get the edible and the unedible, at the same time. A gourmand that is not a gourmand. In my opinion, the composition is meant to ridicule the overabundant. The people who buy more than they need and then wastefully discard the excess, while the less fortunate ones scrap at their scant loaf of bread, which only gets less sufficient by the day.
It is my favorite perfume of the last collection of four, and the most avant-garde, I would say. Someone once commented, "It smells beautiful and disturbing, at the same time". I could not agree more. I think all perfumes should aim to achieve a bit of that. After all, if I wanted to smell pretty or nice, I'd stick to the good old soap. Cheap and efficient.
IG:@memory.of.scents
Holscentbar
