spice me up
On my way into Swiss heartland right now, the Alps are calling! Before leaving home the shaking hands grabbed for my 10% dilution spicy trial version (running title “eau d’Ă©pices”) to do more real world testing. Shaking because:
A) The coffee did not do its job, yet
B) I packed 100 envelopes with samples and a little paper explaining the fragrance after a quick visit in the gym before.
C) I answered quite a few mails
I hope there will be some time over the weekend to look at the spicy fragrance again. There is one aspect I want to investigate, being the rockrose essential oil (Cistus ladaniferus). I am using a particular quality from Essencia, that I can 100% recommend to all perfume making friends.
It is the water steam distilled essential oil, standardized in a sense with cistus extract, meaning part of the stuff that is not distilled, not volatile enough to be carried over by the flow of water steam in the distilling process.
I wonder whether I need to reduce it a little bit in the eau d’Ă©pice’s final formula. It is just a detail, but I want to look into it, and there is a second issue: The amount and type of citrus peel essential oils. Right now it is red mandarin and clementine and I wonder whether it might not need a good, heavy injection of bergamot, especially when eventually reducing the fragrance dilution: Issue number 3….what dilution to choose? With all the spices in there (clove, cardamon, corriander, bay, etc.) a little bit less concentration might work even better (again: This is one of these things… sometimes you need to dilute your fragrance more in order to allow certain components really come through).
Right now, the sun comes through the clouds. Hence I will look into the light a little bit…byebye.