Dryasiulia
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Powdery Mango
I had Mango Kiss briefly, I loved it but I would go completely anosmic around 30 minutes in and eventually sold it. Pannaco IMO is a less complex fragrance but still delivers that powdery syrupy mango I loved in MS….and I can smell Pannaco for hours.
Realistic, juicy mango but just zhuzhed up enough that it still meets my old lady fragrance minimum requirements. Frankly I’m a little angry I got it as a free sample, the last thing I need is another perfume bottle.
Realistic, juicy mango but just zhuzhed up enough that it still meets my old lady fragrance minimum requirements. Frankly I’m a little angry I got it as a free sample, the last thing I need is another perfume bottle.
Peach cobbler
This isn’t powdery at all on me? It is straight up the frozen family size peach cobbler my mom would get from Sam’s Club growing up—with the prerequisite blue bell vanilla ice cream scoop around 35% melted over the destroy-your-mouth-right-out-of-the-oven temperature. The sides would get those caramelized crunchy bits.
I actually was never the biggest fan of peach cobbler as a kid, even though honestly the 90’s Sam’s cobbler was pro for peach cobbler (and by cobbler I mean there was PIE CRUST, not that biscuit/cake yankee mess) I would still say honestly that the only place you will really find me with cobbler today is at the various catered events where it frequents as a complimentary dessert (after brisket obvs)
All this to say it is known that peach cobbler is made with canned peaches and pie crust; and that canned peaches are virtually a different fruit from fresh peaches. Rococo Cobbler is definitely canned peaches and pie dough. Canned peaches, doughy pie and vanilla ice cream. But well done enough where it still smells sophisticated, not like Karen’s fresh batch of Peach Pie oil from Etsy IYKWIM.
It’s charming and sweet but not at all cloying or obnoxious.
I actually was never the biggest fan of peach cobbler as a kid, even though honestly the 90’s Sam’s cobbler was pro for peach cobbler (and by cobbler I mean there was PIE CRUST, not that biscuit/cake yankee mess) I would still say honestly that the only place you will really find me with cobbler today is at the various catered events where it frequents as a complimentary dessert (after brisket obvs)
All this to say it is known that peach cobbler is made with canned peaches and pie crust; and that canned peaches are virtually a different fruit from fresh peaches. Rococo Cobbler is definitely canned peaches and pie dough. Canned peaches, doughy pie and vanilla ice cream. But well done enough where it still smells sophisticated, not like Karen’s fresh batch of Peach Pie oil from Etsy IYKWIM.
It’s charming and sweet but not at all cloying or obnoxious.
Catch and release
This is…..not good? I don’t blind buy much, but I’ve sniffed enough in my time to have a pretty good idea when it’s safe. This should’ve been safe??
It’s just another Alien-type over-the-top sweet fruity Jasmine. Too sweet, way way way too sweet. More of a fruity candy than a floral.
I’m not sure why this had the editorials it had? There are literally countless better options. The price is reasonable I guess?
It’s just another Alien-type over-the-top sweet fruity Jasmine. Too sweet, way way way too sweet. More of a fruity candy than a floral.
I’m not sure why this had the editorials it had? There are literally countless better options. The price is reasonable I guess?
Osmanthus Golden Latte “Jasmine”
This is a very interesting “Jasmine”. It’s well composed, and I feel like more lovers of big stinky Jasmine should have it on their radar (I had never heard of it)
Sadly though I’m personally overwhelmed by the leathery osmanthus (This may just totally be a personal problem as although I actually like osmanthus and immortelle they both instantly dominate any composition I smell…even if they’re just hiding in there….note that I have sold most things I’ve owned with either of them over the years)
It’s more an osmanthus-curry-golden-latte served in a poorly tanned leather…drink-holder-something than a deconstructed jasmine to my nose/on my skin.
Sometimes I catch I little “jasmine” in the air though. Still very interesting and worth a sample!
Sadly though I’m personally overwhelmed by the leathery osmanthus (This may just totally be a personal problem as although I actually like osmanthus and immortelle they both instantly dominate any composition I smell…even if they’re just hiding in there….note that I have sold most things I’ve owned with either of them over the years)
It’s more an osmanthus-curry-golden-latte served in a poorly tanned leather…drink-holder-something than a deconstructed jasmine to my nose/on my skin.
Sometimes I catch I little “jasmine” in the air though. Still very interesting and worth a sample!
Every stinky is special in its own way
I love big stinky florals. One of my favorite things about stinky florals is that the stinky itself is so varied. Indoles in isolation have a moth ball decay type smell...yet fragrances that we (as reviewers) call "indolic" can also be animalic, sweaty, pissy, rubbery/gasoline-y, fecal and *insert random stinky smell here*--or real talk, just a floral (I'm sorry guys, just because it smells like a flower does NOT mean its indolic)
On me sarrasins is a LOT of "classical" indole. She opens up with a big ole blast of camphor. Although she manages to hold on to a little camphor the whole wear, that initial blast slowly dissipates into a very syrupy sweet jasmine. This mid stage is pretty tame, especially with all the carnal-flower-esque modern camphor-indole white florals saturating the market today.
However, as sarrasins dries down a very furry leather warms up, which adds in an animalic stinky. About an hour in this actually slightly overpowers the strong sweet jasmine on me. This stage I think is where most people get the "dark and dirty" jasmine. That said the actual jasmine element is always very very sweet; unlike other famous big stinky jasmines. The floral element here is sweet and syrupy, almost alien-esque; completely without that narcissus "floral indole" -- the stinky here is all the camphor and furry leather.
As with most SL florals the longevity isnt great; but honestly I would personally reapply something I love rather than smell generic amber/ambroxan for an additional 3 hours.
On me sarrasins is a LOT of "classical" indole. She opens up with a big ole blast of camphor. Although she manages to hold on to a little camphor the whole wear, that initial blast slowly dissipates into a very syrupy sweet jasmine. This mid stage is pretty tame, especially with all the carnal-flower-esque modern camphor-indole white florals saturating the market today.
However, as sarrasins dries down a very furry leather warms up, which adds in an animalic stinky. About an hour in this actually slightly overpowers the strong sweet jasmine on me. This stage I think is where most people get the "dark and dirty" jasmine. That said the actual jasmine element is always very very sweet; unlike other famous big stinky jasmines. The floral element here is sweet and syrupy, almost alien-esque; completely without that narcissus "floral indole" -- the stinky here is all the camphor and furry leather.
As with most SL florals the longevity isnt great; but honestly I would personally reapply something I love rather than smell generic amber/ambroxan for an additional 3 hours.
