08/29/2023
DrB1414
146 Reviews
DrB1414
1
Roasted meat goes well with vanilla cookies, apparently
BOGUE Profumo, NOUN.
NOUN was a limited-release launched to celebrate Luckyscent's 15th anniversary. I must say that at first, I wasn't crazy about it. Not at all. But as with almost all of Antonio's works, except AG and Gardelia, I had to sit down and have a chat with them to get to know each other. Every time I wore NOUN, I discovered new facets, new colors, and textures. At this point, NOUN is a top 3 BOGUE perfume for me, next to AG and Gardelia.
NOUN is all about strong contrasts. A game of cold and warm. But also a game of textures, fizzy and creamy. Personally, I love strong contrasts in perfumes more than anything else. It is also a savory perfume. I would not call it a gourmand by any means, more like an anti-gourmand, but savory nonetheless.
I'd say the perfume presents as two distinct phases, overlapping in the middle, with a smooth transition between them.
At first, you get the cold phase of the perfume. A blast of kitchen herbs and spices all seen through a thick cloud of olibanum smoke. The spices don't feel warm. Nor the aromatics. Mustard seeds, pepper, clove, rosemary, and lots of basil. Lavender is also present here, giving support to the other aromatics. The smoke here is unlike his other works, it feels like cold churchy frankincense smoke. There's also a meat accord here, that plays peek-a-boo. But it smells more like raw, seasoned meats, rather than cooked meats.
In the second stage, the perfume starts to warm up. Exotic florals, ylang-ylang, jasmine, and resins such as benzoin, styrax, as well as vetiver provide the ground for the base of the perfume. The resins and the ylang-ylang sweeten up the perfume and they help to create a creamy, buttery accord, with a sweet vanillic undertone. It almost feels like vanilla-flavored butter biscuits. And so the culinary theme perpetuates, to finally settle down to this sweet benzoin base supported by some woods. The Gardoni signature elements are present all over the perfume. The ylang-ylang, the lavender, the rosemary, the benzoin, the vetiver. It feels like a Gardoni through and through yet it smells unlike any other.
Another way I like to picture this perfume, in a more satyrical view, is by imagining this picnic party at a church in the Italian countryside. All the clergy gathered around, having a barbecue in the courtyard, smoking meats, and eating vanilla-flavored butter cookies. The smell of burning frankincense wafts from inside the church into the courtyard, mixing with the scent of seasoned meats and kitchen herbs.
IG:@memory.of.scents
NOUN was a limited-release launched to celebrate Luckyscent's 15th anniversary. I must say that at first, I wasn't crazy about it. Not at all. But as with almost all of Antonio's works, except AG and Gardelia, I had to sit down and have a chat with them to get to know each other. Every time I wore NOUN, I discovered new facets, new colors, and textures. At this point, NOUN is a top 3 BOGUE perfume for me, next to AG and Gardelia.
NOUN is all about strong contrasts. A game of cold and warm. But also a game of textures, fizzy and creamy. Personally, I love strong contrasts in perfumes more than anything else. It is also a savory perfume. I would not call it a gourmand by any means, more like an anti-gourmand, but savory nonetheless.
I'd say the perfume presents as two distinct phases, overlapping in the middle, with a smooth transition between them.
At first, you get the cold phase of the perfume. A blast of kitchen herbs and spices all seen through a thick cloud of olibanum smoke. The spices don't feel warm. Nor the aromatics. Mustard seeds, pepper, clove, rosemary, and lots of basil. Lavender is also present here, giving support to the other aromatics. The smoke here is unlike his other works, it feels like cold churchy frankincense smoke. There's also a meat accord here, that plays peek-a-boo. But it smells more like raw, seasoned meats, rather than cooked meats.
In the second stage, the perfume starts to warm up. Exotic florals, ylang-ylang, jasmine, and resins such as benzoin, styrax, as well as vetiver provide the ground for the base of the perfume. The resins and the ylang-ylang sweeten up the perfume and they help to create a creamy, buttery accord, with a sweet vanillic undertone. It almost feels like vanilla-flavored butter biscuits. And so the culinary theme perpetuates, to finally settle down to this sweet benzoin base supported by some woods. The Gardoni signature elements are present all over the perfume. The ylang-ylang, the lavender, the rosemary, the benzoin, the vetiver. It feels like a Gardoni through and through yet it smells unlike any other.
Another way I like to picture this perfume, in a more satyrical view, is by imagining this picnic party at a church in the Italian countryside. All the clergy gathered around, having a barbecue in the courtyard, smoking meats, and eating vanilla-flavored butter cookies. The smell of burning frankincense wafts from inside the church into the courtyard, mixing with the scent of seasoned meats and kitchen herbs.
IG:@memory.of.scents
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