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Coralle, Revamped

Pineapple 112


Revamping Coralle  was a spontaneous act. One thing led to another - to begin with, I had to test a new kind of alcohol. I tested it with some ylang ylang. It didn't dissolve. I decided to try to fix the matter by adding more alcohol and the only scent I could think about making with ylang ylang was Coralle. And then, instead of just making a straightforward bath of the original formula, I decided it was time to put to use my research on fruit tinctures. Pineapple, if to be more specific. It was a total streak of luck. I had no experience using pineapple extract before. I just had a hunch that it will work beautifully with the banana-like notes of ylang ylang, and with the davana (a strawberry-and-hay like essential oil) cassis absolute that are already in the formula.

But of course, I did not have any pineapple extract. So I had to make my own. I've began some experiments this summer with fruit extracts, using freeze-dried fruit that can be procured for rather hefty price but with a lot of fresh-fruit-flavour. Pineapple was one of them, and the one that preserved the fresh fruit aroma the best. I was so surprised by the result. It was one of those things that sounded too good to be true when I read about it on Charna Ethier's blog. And perhaps it is too good to be true with some fruit - because the freeze-dried pear and apple I found didn't taste at all like the fresh versions of themselves and their crispy, fluffy-crunchy texture was the only thing going for their bland persona.

I also tinkered with the base notes, adding a few things that make it a bit less agreeable and more three-dimensional. nothing that is veering too much off the theme of tropical flowers, creamy notes and dry woods. But still.

The result was pleasantly surprising: A distinctively old-fashioned Fruity-Floral perfume, leaning slightly towards the Chypre-Fruity, Floral-Aldehydic zone. Although there is not a drop of oak moss to be found there, it has a certain dryness at the base that along with the ylang ylang, herbaceous-fruity dabana and the fruit accents, creates a Chyrpesque personalty. Not in the teeny-bopper fruity-floral sense, but rather in the retro 50s and 60s style Chypre-Fruity and Aldehydic florals. More along the lines of Fidji, and definitely not anything similar to Escada's serial fruit-punch perfume releases.

Coralle
Top Notes: Ylang Ylang Extra, Grapefruit, Clementine, Pineapple
Heart Notes: Ylang Ylang Cream, Bourbon Geranium, Davana
Base Notes: Spanish Amber, Bourbon Vanilla, Papyrus, Vetiver 

I realized to my dismay that I don't even have proper bottle labels for my current packaging of eau de parfums: only the tags from days of yore, when I still was bottling all my alcoholic beverages in frosted tear-shaped flacons. Therefore, I am using hand-written labels for now; and once the High Holidays in Israel come to a close I will print new labels - which would be my first time doing so since moving my headquarters to Israel.

On Cats & Cassis

Cassis Bush (Black Currants)

The cassis and cat-urine analogy is nothing new. But I have always found it puzzling. Perhaps because I can't say I ever smelled a cat pee. And judging by how their other secretions smell, no matter how deep in the sand they try to bury them - I don't really want to know. 

To me, blackcurrants (Ribes nigrum) have always been this peculiar, juicy yet funky berries, with sophisticated profile of very pungent odour that comes through the nose when eaten (or drank), a full-bodied aroma hiding behind it, yet contrasted again by a sharpness in the palate from their intense tangy taste - sour, if I'm allowed to use that word without offending anyone (I heard that vintners get particularly insulted if you use this to describe tart/tangy wines!). 

Turns out there is an explanation to this unsavoury association: blackcurrants contains several sulphuric compounds called thiols. Namely, we're looking at p-mentha-8-thiol-3-one, 4-methoxy-2-methyl-2-butanethiol and last but not least: 4-thio-4-methylpentan-2-one, which is identical to the compound found in fragrant feline urine. In fact, it is also called Cat Ketone! 

Although sulphur is one of the CHNOPS - the six elements that make up all compounds of organic chemistry (along with carbon, hydrogen, oxygen and nitrogen), sulphur-containing compounds are not very common in perfumery ingredients. You are definitely familiar with sulphur compounds from the culinary worlds - sulphur is found in many edible foodstuffs, from staples such as eggs, garlic and onions to less obvious grapefruit and asafoetida (the latter is used as a substitute for garlic and onions among Buddhist monks that are forbidden from eating these lustful substances). 


In Europe, and especially Eastern Europe and Britain, cassis is a very popular flavour (and crop). In the USA - not so much (and there is a technical  explanation for that which has to do with a ban due to white pine blister rust as well in the article sited before). Generally speaking, blackcurrant bushes are susceptible to too many diseases and pests, and this is a problem that is constantly being a challenge to agricultural plants breeders. Another possible explanation for its popularity in Britain in particular is that in WWII, cassis syrup from local was distributed free of charge as a source for vitamin C, to counteract disease and malnutrition whilst the island was isolated and deprived from its citrus supplies from the continent. 

I've experienced it in teas, cordials, fruit juices (Ribena being a famous brand of those) and sodas, fruit wine (amazing!), liqueur (Créme de Cassis, Cassis Vodka and more) and cocktails (Kir Royale, anyone?), candy, and even as a flavour for pastilles of Bach's Rescue Remedy. Then there is the famous savoury condiment: Dijon grainy mustard with cassis (try them in a brie & pear sandwich!) I particularly enjoy blackcurrants as a flavouring for black tea, and also it works in teas and tisanes blended with elderflowers (which has some surprising berry qualities that echo those of cassis). It is also wonderful in desserts (of course!). One that left a life-long impression on me are Violet & Cassis macaron by Pierre Herme. I also love adding some Créme de Cassis liquor to upside-down cherry-chocolate cake, as well as to a blueberry-sour-cream tart. If I happen to have the berries I would also mix them along with the blueberries for interest (and also to mellow out the intensity of the blackcurrants). The fresh or frozen berries can be added to strudels, pies, tarts, crumble and coffeecakes. Jams, jellies and syrups are enjoyed in or on yoghurts, cheesecakes, puddings, custards such as the specialty Danish and North German desert Rødgrød. Try my recipe for Lavender-Violet-Cassis Cupcakes,

Lastly, their aromatic, slightly bitter and astringent, intensely tart qualities make blackcurrant a suitable companion to savoury dishes such as meat stews and roasts (lamb in particular), seafood and fish, and even in barbecue sauces. The leaves are used in Russia as a tisane, and to flavour pickles.
I must try them fresh in a salad with tomatoes and mint - this actually sounds divine. I am actually feeling inspired to try them in a (cooked) beet salad with onion, spearmint and balsamic vinegar. 
Cassis (Black Currants)
In perfumery, we don't use the berries, but rather the unopened buds, which are solvent-extracted to create to create blackcurrant buds absolute. This sticky, highly viscous liquid has a very dark green colour and is difficult to work with not just because of its challenging consistent, but because of the aroma profile: Intense, warm, pungent, fruity, berry-like scent. This note is often perceived as unpleasant, almost urinal when undiluted. It is only in high dilution that its delicious fruity cassis aroma comes out in its most appealing manner.

With all these challenges, it is invaluable in perfumery, because it is one of the few natural essences with a fruity aroma. Also it is unusual in that it is an animal top note! We use it in perfumes of the Floral Fruity and Chypre Fruity families as well oriental and gourmand compositions where a sparkling berry note is required. A little goes a long way with this intense absolute. Dilution to 50% in alcohol is recommended before using, especially if you're just beginning to work with this. This will help you both with the dosage and also to smell it more imaginatively. Even than, you will need only very little to add the unique cassis effect to your perfume. 

Cassis aboslute is a very, very, very light top note. So whomever does not like it can rest assured this phase in the perfume they're experiencing is sure to dissipate within minutes. For the bold accessory note that it is, you might find it surprising how widely it is used, and also how versatile it is. Because it has both fruity, animals and green aspects - it really can contribute something special to composition of almost any genre - Floral, Chypre, Green, Oriental...   

Blackcurrant buds absolute pairs particularly well with sulphur-containing grapefruit oil, rhubarb compounds, pineapple, strawberry and other fruit extracts, davana, cacao, ylang ylang, marigold (tagetes), vanilla, rose, galbanum, tomato leaf, boronia, violet leaf and most fruity citrus notes such as clementine, mandarin, blood orange, etc. It also works with animalic notes  such as civet, oud and beeswax absolute, giving them a lift to the top. 

Famous perfumes containing cassis: the wonderful Chamade (Guerlain), with its contrasting galbanum, vanilla, oakmoss and hyacinth. Van Clef & Arpel's First (designed by Jean Claude Elena) - I must stress that although it was marketed as such, it was absolutely not the first to use this raw material. Also Aqua Allegoria Pampelune, notorious for its sulphurous qualities; l'Ombre Dans l'Eau (Diptyque) which is intensely green and rosy; AnaïsAnaïs (Cacharel), Black Orchid (Tom Ford), as well as troves of other "Fruitchoulis", Baby Doll (YSL), Ode a l'Amour (Yves Rocher), and Naomi Campbell's aptly named Cat Deluxe at Night. 
Among my perfumes, Tamya, Treazon, Coralle and H21 contain notable amounts of this ingredient. 

Monkey Monday - Cassis Winner

Wow!
I'm thrilled - yet not in the least surprised - that there are so many pet-loving folks among SmellyBlog's readers.
The stories you shared are fascinating. I guess I always assumed that dogs simply smell like "dogs" and cats have a universal "cat smell". It's great that even though we are an entirely different species we can still tell the differences in such an obscure realm as animal scents. It only makes me more curious to learn more about what animals can gather about us - all the emotions and other information they become privy too based on our smell alone.

Thank you so much for sharing all the lovely stories. I'd love to smell a cat that smells like popcorn one day...

The prize this week goes to Dionne - a mini of (now discontinued) Cassis by Aftelier Parfums.
Please email me with your snailmail addy so I can send your prize on Monday :-)

New Tree Mini Chocolate Boxes


New Tree Chocolate, originally uploaded by Ayala Moriel.

I spotted these miniature chocolate packages at Capers yesterday, and couldn't resist getting a couple to try (they were placed right before the checkout, of course, the oldest trick in the book and they still manage to get me!). As you can see, they are $3.79 for a little sample package for a chocaholic on-the-go of three little chocolate tablets weighing 9gr each. These made-in-Belgium chocolates (for the US based company New Tree) are not organic, and rather pricey in my humble opinion.

I picked two to try:

Tranquility (milk chocolate with lavender) and Renew (dark 73% chocolate with cassis). I wouldn't have picked the lavender one unless it was for one of my chocolate truffle workshop students who raved about a lavender infused hot chocolate, and the lavender infused steam milk that she now drinks before bed time. I had to try it just for her!

The list of ingredients on the Tranquility mentioned natural lavender flavour and lime blossoms extracts. The term "natural lavender flavour" seems quite suspicious, especially after tasting it. It was quite awful and I have a feeling that rather than just putting in some lavender extract or essential oil, there is a lot more to it, and it ruins the flavour. It tastes artificial, somehow.

Renew, the blackccurant one, lists "blackcurrant with other natural flavour" and "grape extract". Maybe there is real blackcurrant there, maybe not. It's hard to tell with this kind of labeling. But what I am sure about is that it tasted marvellous.

I am not too keen to try the other flavours, because most of them did not make sense to me so to speak. I absolutlely don't dig their "Forgiveness" - dark chocolate with lemon, which sounds quite unforgivable to me. Ginger in chocolate does not appeal to me either as a flavour, and the other more agreeable and sensible choices were simply non-original (bitter orange with milk chocolate; coffee with dark chocolate or cinnamon and milk chocolate). But the cassis one was quite something, so I may come back for more.

Otherwise, the marriage between aromatherapy and chocolate craving seems quite scary to me...

Chamade


I Surrender, originally uploaded by Ana Santos.


Chamade. A perfume like no other. Green. Fruity. Floral. Aldehydic. Mossy. Balsamic.
When I first read about it in the Guerlain pamphlet I received at The Bay, I did not expect to like it at all because it was described as an aldehydic floral. But to sum it up as belonging to one category or another would be missing the whole point: Chamade is Chamade. You must enjoy it for what it is rather than attempt to classify and categorize it. This would be likened to locking a beautiful songbird in a cage, or a free spirited woman in a house and tell her what to wear, eat or do. If you love Chamade you should know better than that!

Yet, the magic of Chamade is not so much in the fact that it is so versatile, but rather, in the unusual assembly of notes that are so different, yet harmonize perfectly with one another. Notes that seemingly contradict each other so much you wouldn’t think they’ll get along at all: the briskness of galbanum and the caramely sweetness of vanilla; the fruitiness of black currant buds and the acrid oakmoss; Not to mention the florals and aldehydes in between which on the paper create an unresolved olfactory mess.

Yet in the Cupid’s arrow-stricken reversed heart bottle, these elements form a balanced tension that leads from the briskness of galbanum and fruity sharpness of cassis to an oily-urinal aldehydes combines with the above mentioned berries. Creamy and hot, pulsating floral notes of ylang ylang mingle with the powdery, green yet sweet hyacinth creating an impression of a flower warmed in a sunny spring garden. And this all leads to a base that is first mossy, slightly acrid-bitter-dry-woody of sandalwood and oakmoss. Hourse later, the magical vanilla that only the dynasty of Guerlain could use so appropriately without making it seem banal or overdone. The same vanilla of Shalimar parfum – dark, resinous-sweet and sexy in the most intimate, close-to-the-skin tastefulness of the classic parfum extrait of this house.

I’ve been fortunate to wear Chamade in a few concentrations and vintages: vintage EDT from the generous Char (I won a contest, can you believe it?), a Parfum Extrait from eBay, in a pristine 30ml sealed bottle; and of course, a brand new EDT, which is delicious and quite true to the original I think (though this will probably change any minute because of the strict oakmoss regulations in the EU and by IFRA). The new Chamade of course smells fresher, and the top notes are more apparent. It shows its vanillic face faster than the vintage I would say. Yet I can still feel the same Chamadeness beating in there. The vintage EDT is fantastic, the top notes are less pronounced, but you can still feel them, and overall the perfume feels much softer, rounder, and goes form phase to phase seamlessly. The powderiness of the aldehydes and ylang ylang is more pronounced, and there is also a bit of a note that I can only liken to the Mousse de Saxe of Caron, or otherwise to Peru Balsam essential oil (rather than the balsam itself). The parfum extrait is a completely different story altogether. It has such pronounced notes of rose and jasmine (and wow! what a jasmine!) that is barely resembles what I learned to know as Chamade from the other two versions. There is some of the galbanum though, but hardly any cassis (if at all) or ylang ylang at first. Which makes me think, it was probably reformulated after all, though I will not be able to give you any dates. The reformulation primarily seems to be downplaying the rose and jasmine to insusceptible quantities and replacing them mostly by the more cost-effective ylang ylang (probably from Guerlain's own plantations; I wonder in which year they got these...).


Top notes: Galbanum, Black Currant Buds, Aldehydes

Heart notes: Ylang Ylang, Hyacinth

Base notes: Oakmoss, Vanilla, Sandalwood


A few words about the timing for this perfume: designed by Jean-Paul Guerlain, the last in the line of the Guerlain heritage of exemplary high-class perfumery (which lasted for almost two decades and was brutally interrupted only in recent years by globalization and greed). The timeless beauty of Chamade only got to show you that Jean-Paul did not lack inspiration before LVMH got into the picture (rather, stole the picture) and perhaps than it was finances that designed the fragrances more than its own talented nose. Chamade was launched in 1969, marking the beginning of the 70's, which in the perfume world was significantly characterized by the emergance of soapy and green compositions, such as No. 19, Private Collection, Silences, Ivoire, Diorella, and very much influenced AnaisAnais which launched almost a decade later, as well as the much later excellent celebrity perfume Deneuve by Catherine Deneuve.
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