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Grapefruit09/08/2025
Floyd
382 Reviews
Floyd
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2
Sparks of night over Tierra del Fuego
Light steals across the far horizons. Freezes bitter orange before it reaches your eyes. A shadow hammers nails into its stony hands. Carnation sparks burn out over Tierra del Fuego, like dust crackling and burning in the air. It ignites the fluff of withered bushes, whose gnarled roots cling to the ground like fingers made of brittle clay. It is barren and lonely out here. The wind drives sharp sands bitterly into the glue webs above the clay.
**
The Fueguia 1833 brand was founded in Buenos Aires in 2010 by Julian Bedel and is dedicated to the cultural and natural landscapes of the indigenous peoples of South America: “Cultural and natural landscapes are portrayed through each creation in an olfactory storytelling composed by a palette of exotic botanical ingredients,” writes Bedel on his website. Since the artisanal production process does not involve filtration, the fragrances may be cloudy.
“Tierra del Fuego” begins with a very brief, tart-fresh burst of grapefruit, as if illuminating the horizon for a moment, behind a cloud of dusty, greenish, sharp, bitter-spicy clove aromas. It literally crackles over the dark landscape, which appears dry and loamy. The sandalwood seems to subordinate itself to the clove, merely forming a base of tart wood chips that allows fine weaves of adhesive resin to waft over the soil. This is how I imagine a moment in Tierra del Fuego, moderate over several bitter, tart, and spicy-earthy hours.
(With thanks to Svezenkar)
**
The Fueguia 1833 brand was founded in Buenos Aires in 2010 by Julian Bedel and is dedicated to the cultural and natural landscapes of the indigenous peoples of South America: “Cultural and natural landscapes are portrayed through each creation in an olfactory storytelling composed by a palette of exotic botanical ingredients,” writes Bedel on his website. Since the artisanal production process does not involve filtration, the fragrances may be cloudy.
“Tierra del Fuego” begins with a very brief, tart-fresh burst of grapefruit, as if illuminating the horizon for a moment, behind a cloud of dusty, greenish, sharp, bitter-spicy clove aromas. It literally crackles over the dark landscape, which appears dry and loamy. The sandalwood seems to subordinate itself to the clove, merely forming a base of tart wood chips that allows fine weaves of adhesive resin to waft over the soil. This is how I imagine a moment in Tierra del Fuego, moderate over several bitter, tart, and spicy-earthy hours.
(With thanks to Svezenkar)
2 Comments
Samskee
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