Coriander
Roasted basmati rice
Coconut
Vanilla
Coconut aldehyde
Oakmoss
Ambrette seed
Chibderplox12/02/2018
Meggi
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Leis Tlautmannsdolff - or: The Rice-Vanilla Dualism
A good load of coriander rises up on a delicate vanilla, at first barely perceptible. Here the green was processed first and foremost, then the roasted seed. I do not only sign rice, it is (see below) a central component of the composition.
In addition to the flesh, the coconut also generously contributes to the abrasion of its skin. Together with the coriander, the result is an exquisite woody spice that is formally very close to the oeuvre of Comme des Garçons, but - richer and richer - does not give rise to any idea of thin-bodied DIY store wood.
The result is a delicately spicy creaminess, possibly supported from below by a trace of wax, which does the trick of showing us two quite different faces, depending on whether I put the rice or the vanilla in the foreground. One offers - admittedly - a rather sweet curry coconut rice dish, yet still in the style of a main meal. The other is more dessert-like, the Southeast Asian equivalent of Reis Trautmannsdorff perhaps. Today prepared on the basis of exquisite vanilla, of soft, airy sweetness, slightly smoky, surrounded by mild (coconut)-fruity acidity. Schnulz...but that's exactly how it is!
Only the late afternoon provides a decision, as the vanilla gradually turns to caramel and thus develops dominance. In context almost superfluous to emphasize that no H-cream comes into play. I am certainly not just imagining that the soft coconut note, carefully woody and seasoned, is still present well into the evening.
Conclusion: A really, really great gourmand. One of the best I've ever met. Because it is special enough never to be boring, sufficiently discreet in volume to be universally portable and keeps its level out to the back. A celebration for friends of this fragrance. The fact that I'm not one of them doesn't matter
I thank Naimie54 for the rehearsal.
In addition to the flesh, the coconut also generously contributes to the abrasion of its skin. Together with the coriander, the result is an exquisite woody spice that is formally very close to the oeuvre of Comme des Garçons, but - richer and richer - does not give rise to any idea of thin-bodied DIY store wood.
The result is a delicately spicy creaminess, possibly supported from below by a trace of wax, which does the trick of showing us two quite different faces, depending on whether I put the rice or the vanilla in the foreground. One offers - admittedly - a rather sweet curry coconut rice dish, yet still in the style of a main meal. The other is more dessert-like, the Southeast Asian equivalent of Reis Trautmannsdorff perhaps. Today prepared on the basis of exquisite vanilla, of soft, airy sweetness, slightly smoky, surrounded by mild (coconut)-fruity acidity. Schnulz...but that's exactly how it is!
Only the late afternoon provides a decision, as the vanilla gradually turns to caramel and thus develops dominance. In context almost superfluous to emphasize that no H-cream comes into play. I am certainly not just imagining that the soft coconut note, carefully woody and seasoned, is still present well into the evening.
Conclusion: A really, really great gourmand. One of the best I've ever met. Because it is special enough never to be boring, sufficiently discreet in volume to be universally portable and keeps its level out to the back. A celebration for friends of this fragrance. The fact that I'm not one of them doesn't matter
I thank Naimie54 for the rehearsal.
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