The jukebox is playing
Granny Smith is alive
Let's have some apple wine
Wanna have milk and alcohol
Bieber in a bathrobe
Didn't anyone tell you that milk curdles with fruit acid?
A really quirky piece.
The wrinkles on the forehead are crossing as I try to grasp something...
Uh, there's something.
Fresh. Green...
But what a green.
And a bit perfumey-floral.
A blink into the DuPy... Ahhh apples...
Definitely Granny Smith, they've always been a bit odd.
Something like apple wine in a faded oak barrel fits too...
But then...
The DuPy isn't helping in this case.
A look at the website.
Not all the notes are listed.
Now I'm at a loss. Looking at the ingredients, waiting to see if anything rings a bell...
One more spray on the skin.
Let the apples pass by....
The old oak barrel...
Enjoying the green on the side.
The liver is screaming...
where's the apple wine?
The wrinkles on the forehead are crossing again...
What is this floral impression?
Now calm down, it's the Grannies, they’ve perfumed themselves.
The esophagus is whining...
I always get heartburn from apple wine
(Stomach: Oops),
please order milk...
Stomach: Come on, esophagus...
But I definitely need some white bread with that.
Fingers secretly reach for the bowl on the table, popping one or two nuts in the mouth to keep them busy.
The liver is happily processing its apple wine.
The esophagus is soothed, and the stomach is struggling through the curdled milk, along with fruit acid,
happy about the sparse nuts.
Bieber should have sung, but by now he’s in his bathrobe and has fallen asleep.
I think the stomach couldn't have handled any more.
In the end, a bit of air escapes, and a really nice tonka bean...
Any similarities to Otto's side have crept in, but I certainly don't mind them.
What you really perceive clearly are the green apples, also apple wine and a minimal barrel note is plausible.
There was a time when green apple was really popular in fragrances, but whether that's really what needs to be brought back?
That makes the scent seem very synthetic.
With a bit of imagination, certain roasted aromas can be recognized, more grain-like, sometimes you can interpret a nutty note.
The milk is more like plant milk.
The apple lasts relatively long.
I might also find a hint of woodruff.
But whether the scent is worth exploring further, I'm not sure yet.
The beaver has indeed slept through everything. I don't even notice him.
And yes, it could be tonka, bringing a very slight sweetness into play.
Just paired with a hint of woodruff-coumarin.
None of this bothers me when it's on my skin, but I wouldn't need to have it either.
It's a pity, because I would actually like the finish.
Wonderful 😂
Fun fact: I have Granny Smith in my garden, and I can say that as a garden apple, it behaves really well - you just have to leave the apples on the tree until Christmas, it feels like ^^
Ooh, the struggles of Mme Gandix 🫣. Curdled milk and heartburn, a sleepy beaver, and to top it off, Granny Smith. Thanks for the warning ⚠️. Not everything needs to be tested. Great review that gave me a good laugh. 😆
Thank you, brave @Gandix, for your perseverance and your entertaining statement. I was already out with Granny Smith and the clotted milk, but I enjoyed every line laughing until the end… 😂
You don't need to bring back Granny Smith, since they were never really gone; they're like revenants. If I have the choice between apple cider and plant milk, I always go for a fruit brandy, and that works out perfectly...
The forehead wrinkles are horizontal 😅 Woodruff, tonka, and the grainy notes sound really nice. The apple probably wouldn't entice me either. Still, an interesting house and a great read.
An apple note should really provide a great opportunity to create something special - so far, I only found Jovoy's L'Art de la Guerre to be just okay... Your text includes many unique and interesting aspects, and it's nice to read something longer from you again!
Fifty years ago, during the heyday of apple scents in drugstores, I would have definitely liked it. Today, I just glance at the still life as I pass by…
Great description!!!
The scent at least made you reflect on it more closely, which only makes it more interesting. It probably won't be my fragrance either, but I'm curious to see how much Rococo there is to discover.
A couple of days ago, I accidentally had a few samples from this brand under my nose, and my arm kept getting longer and longer to save my nose from that cloud.
I just tested it earlier: Berentzen Sour Apple or apple rings. Cider describes it well. 🍏 But it fades quickly.
I hardly get any grain, more like a dusty hay note, could represent milk skin.
Marie-Pierre Blanchette can actually do it better.
Your review is full of energy, and YES - it smells like 1991 nylon jogging pants with beaver underfur. 😅
Did you really wake the beaver up now? 😅
I'm curious to see how it turns out for you in the end. The apple is pretty much the only thing that's clearly identifiable.
Thank you 😅. I'm glad I could contribute a bit to the entertainment with my clumsiness in deciphering the scent. It's nice to have a little laugh sometimes ☺️.
Great to read another review from you, and I love the cheerful tone! As an old Hesse, though, I have to send a little correction to Bavaria. We say Äppelwoi. 😁
@Yatagan In Swabia, we call it Moscht or Apflmoscht. But I think every region has its own version of fermented apple juice that people drink or used to drink. You don't come across that very often today.
You're absolutely right, @Yatagan. The cider idea wouldn't work at all. The perfume would spoil very quickly. But at least she manages to make it feel quite authentic with what she has available.
St. Clair also uses various synthetic components according to their own statements, @Gandix, so I don't really believe it here either. Fruit scents (unfortunately mostly found in food, consistently in fragrances) are actually exclusively nature-identical single components (meaning they are somewhat identical to those found in flowers or fruits, which are much more complex in nature), but you can't extract them from fruits through distillation, enfleurage, or maceration. At least, I'm not aware of any. I'll ask the in-house chemist again (my wife). 😁
Unless you go for St. Clair, dear @Yatagan. I believe she makes cider from apples grown on her own farm, and she could definitely use that. At least her apples smell very authentic and not off-putting.
Exactly @Gandix, the green apple scent is basically synthesized from hexanal and partly hexenal, and it’s just as synthetic as all the fruit aromas in perfumes, which unfortunately are made solely from nature-identical fruit aromas (esters, fruit aldehydes, and some alcohol compounds) @Pollita. I'm so tired of it! 😳
Fun fact: I have Granny Smith in my garden, and I can say that as a garden apple, it behaves really well - you just have to leave the apples on the tree until Christmas, it feels like ^^
I'm not so sure. It all sounds a bit off to me.
I'm going to wake up the beaver.
Greetings from the Äppler epicenter, Frankfurt ;-)
Apple and I...
No!
I’ll stick with sparkling water. 😊
(And if no one else dares:
What’s up with the fries? 🍟)
Really enjoyed reading it 😄
I don't like any apple cider made from Granny Smith, and I definitely don't like the scent.
Great description!!!
I hardly get any grain, more like a dusty hay note, could represent milk skin.
Marie-Pierre Blanchette can actually do it better.
Your review is full of energy, and YES - it smells like 1991 nylon jogging pants with beaver underfur. 😅
I'm curious to see how it turns out for you in the end. The apple is pretty much the only thing that's clearly identifiable.
I do like apple in the scent when it's clearly noticeable.
Thank you for the very vivid presentation 🤗😘