It's weird. Seriously weird.
I should get some santal essential oil to relate, the closest I got to a santal is Keiko Mecheri's solilignum (1) Bois de Santal, which is sweet, creamy woody thing. I expected more of the same from Jean-Claude Ellena but I got this weird stuff.
They finally got it at Hermès, the sales lady sprayed me generously and I went Oh what the fuck. No creamy sweetness but something weird. I smelled and sniffed and wondered until something connected in my little blonde brain and shouted Salted butter!!!
At which point, I got even more whatthefucked and puzzled. I went to Hermès to buy this thing and I wanted to love it to shreds but it was so weird. I chatted with the sales lady, tried on Voyage (probably goes to the no, thanks file) and Jardin sur le toit and hiris and then the thing on my wrists went all celery root fried in butter. Not bad, actually a nice smell, it's one of my fave foods, fried celery root. In a perfume, though? That crossed my mental border of perfume accords and the ideas started to veer into the dangerous areas of food scents. Something in my brain started to yell What's going to come next? We've already had caramel and butter and honey, is there going to be a Boeuf Gardénia or Pizza Labdanum in the Hermessence line sometime soon, or even worse, Chocolat Roquefort?
What saved me from running away was a blotter sprayed with Hiris. Hiris went surprisingly well with Santal Massoïa and I ended up buying two bottles although I cursed myself that I get a perfume and then another perfume only to make the first one wearable.
I went home, did laundry and some other random stuff and then brought myself to unpacking my loot from the shopping war. I sprayed myself with Santal Massoïa again and I noticed the sweet creamy thing I had imagined as proper santal and a soapy facette. Maybe even a touch of iris but the aldehydes or rose or what may be the cause of the soap could explain why it works so well with Hiris.
At the end, I did come to like the Santal Massoïa. Earlier than expected, even. After all, if the chefs can spray food with perfume (2), why there couldn't be a Quattro formaggi cologne. With some extra peperoni on a good day.
For some factual information, check Perfume Shrine here. I only do rants.http://www.blogger.com/img/blank.gif
(1) the word soliflor is used for a fragrance based on one accord. It means single flower, though, and being a generally anal person and a proud grammar Nazi, I've already coined soliradix for vetiver stuff and soliherba for whatever comes from the leaves and stems. Solilignum is a natural addition to the line.
(2) it's actually essential oils. (3)
(3) and I'm skipping the whole field of food flavourings because it's another can of worms.