Top Notes 
Eucalyptus
Lemon
Neroli
Heart Notes 
Juniper berry
Grass
Juniper wood
Base Notes 
Cardamom
Clove
Nutmeg
Meggi
1018 Reviews
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Meggi
Top Review
21
Experimental Kitchen
“nimm2” and “Eukamellen” - the opening combination of ‘Green Field’ is amusing. In the background, there’s a hint of something marzipan-like and almondy, as already noted in ‘Gentleman X’, but it disappears quickly. The Neroli hints at its soapy potential after a few minutes. Then it really gets going: a gentle bergamot-cheesy note transforms into a hint of overripe Camembert? No, it’s goat cheese, like a Sauvignon goat roll! I really enjoy eating that; smelling like it is, of course, another matter. There’s a bit of freshness to go with it, apparently a few eucalyptus leaves. Garnished - as a sauce - not with banal fig jam, but rather with the filling of a “nimm2” orange. Experimental kitchen.
On the skin, however, there’s fresh-spicy green. The spice is somewhat bitter, I think of eugenol. And lo and behold, there are indeed candidates listed in the base for that. Moreover, the Neroli is sort of dual-tracked and hasn’t forgotten the soapy direction, which is even quite present at times. Throughout the morning, I still can’t shake the thought of the goat roll. Only at noon does a cheese-less shift occur, and it now heads towards “nimm2” on spices; I can sign off on cardamom (green).
The persistence of the Neroli is positively noted considering the consistently maintained composure. The afternoon doesn’t disappoint in this regard either: fragrant, airy orange antics, whose supportive companions remain so understated that I can hardly point to a single one of them. They are there, no doubt, but who are they? Grass? Bitter spices? It all seems off to me. I would rather have guessed bright resin, vetiver (as if the term “sweet grass” is a bit…) and - yes - completely un-earthy patchouli. I’m stumbling… well, “in the dark” doesn’t quite fit, after all, it’s bright, airy, and fresh. At most, I can imagine a tiny pinch of darker wood. Into the evening, it’s sometimes soapy, sometimes candy-like, beneath it a pasty-creamy something. Slow fading.
The morning appearance is, at least for me personally, simply off the mark. The afternoon decisively turns the tide. My rating should thus be understood as average and even more subjective than usual.
I thank Verbena for the sample.
On the skin, however, there’s fresh-spicy green. The spice is somewhat bitter, I think of eugenol. And lo and behold, there are indeed candidates listed in the base for that. Moreover, the Neroli is sort of dual-tracked and hasn’t forgotten the soapy direction, which is even quite present at times. Throughout the morning, I still can’t shake the thought of the goat roll. Only at noon does a cheese-less shift occur, and it now heads towards “nimm2” on spices; I can sign off on cardamom (green).
The persistence of the Neroli is positively noted considering the consistently maintained composure. The afternoon doesn’t disappoint in this regard either: fragrant, airy orange antics, whose supportive companions remain so understated that I can hardly point to a single one of them. They are there, no doubt, but who are they? Grass? Bitter spices? It all seems off to me. I would rather have guessed bright resin, vetiver (as if the term “sweet grass” is a bit…) and - yes - completely un-earthy patchouli. I’m stumbling… well, “in the dark” doesn’t quite fit, after all, it’s bright, airy, and fresh. At most, I can imagine a tiny pinch of darker wood. Into the evening, it’s sometimes soapy, sometimes candy-like, beneath it a pasty-creamy something. Slow fading.
The morning appearance is, at least for me personally, simply off the mark. The afternoon decisively turns the tide. My rating should thus be understood as average and even more subjective than usual.
I thank Verbena for the sample.
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