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01/13/2019
Meggi
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Meggi
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Digital picture frame or museum of local history
Perfumer Andreas Wilhelm describes his Elaborat as a "study" around the ingredients mentioned, which explicitly - after all, perfume "sucks" - does not want to be a perfume. I'm always sceptical about something like this and spontaneously thought back to the sometimes gruesome smells from Mr. Brosius's stirred kitchen, who fiddles on the same string as a brand with the name "CB I Hate Perfume".
Green' now seems to me like a digital picture frame, which in deep equanimity reproduces the files of the inserted medium without recognizable inner order. A similar situation may arise when walking through a tiny museum of local history, in which the two dozen exhibits from five centuries are somehow placed next to each other. Alphabetically sorted maybe.
This can be artful, exciting or at least curious in itself. And that brings us to the topic: the rhubarb at the start today, for example, was a success. The so-called hazelnut can also be ticked off, and the fact that it appears green rather than brown to me can even be seen as a plus point against the background of the perfume name. Mango is...well...understandable, as far as you know. Whether the grassy note should refer to marijuana I cannot judge for lack of experience and for coffee I have to move to a higher level and recall the wide range of aromas found in artisanal rather than industrially produced coffee
Well, there I am, standing in front of this series of not uninteresting exhibits, while the "inner curator" desponds. The fact that the odour substances become blurred in the course of the morning unfortunately does not lead to the missing fusion to perfume, but is pure blurring. By noon at the latest, a diffuse brown-green sauce with an acidic swab (see below) was formed, which can be taken in the afternoon with a lot of good will for the sake of completeness, a thought of amber.
The fragrance also has an insight in store when, from the afternoon onwards, I think I'm aware of vetivery acetate and a whiff of laboratory general fruit and suspect a return to rhubarb. Ah, so that's how it works!
Nevertheless, I come to the conclusion that 'Green' doesn't hurt, but doesn't hurt either.
I thank Garcon for the rehearsal.
Green' now seems to me like a digital picture frame, which in deep equanimity reproduces the files of the inserted medium without recognizable inner order. A similar situation may arise when walking through a tiny museum of local history, in which the two dozen exhibits from five centuries are somehow placed next to each other. Alphabetically sorted maybe.
This can be artful, exciting or at least curious in itself. And that brings us to the topic: the rhubarb at the start today, for example, was a success. The so-called hazelnut can also be ticked off, and the fact that it appears green rather than brown to me can even be seen as a plus point against the background of the perfume name. Mango is...well...understandable, as far as you know. Whether the grassy note should refer to marijuana I cannot judge for lack of experience and for coffee I have to move to a higher level and recall the wide range of aromas found in artisanal rather than industrially produced coffee
Well, there I am, standing in front of this series of not uninteresting exhibits, while the "inner curator" desponds. The fact that the odour substances become blurred in the course of the morning unfortunately does not lead to the missing fusion to perfume, but is pure blurring. By noon at the latest, a diffuse brown-green sauce with an acidic swab (see below) was formed, which can be taken in the afternoon with a lot of good will for the sake of completeness, a thought of amber.
The fragrance also has an insight in store when, from the afternoon onwards, I think I'm aware of vetivery acetate and a whiff of laboratory general fruit and suspect a return to rhubarb. Ah, so that's how it works!
Nevertheless, I come to the conclusion that 'Green' doesn't hurt, but doesn't hurt either.
I thank Garcon for the rehearsal.
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