The greatest orchard in the world is German and has a name. It's Escada. I've recently tried their latest Ocean Lounge and I was in a big trouble. Do I smell a perfume or a flavor. This time no doubt about the creation - pure cocktail with soda and haribo. Take all the Fanta versions from around the world and mix them. Mango, kiwi, raspberry, grenadine. You can't be wrong with a fruit cocktail. And a fruit cannot be wrong! Everybody loves fruits and you can mix them in any proportion. Fruits today are like Kölnisch Wasser yesterday or the citrus family. An old perfumer told me once that for citruses you do not speak of accord but of mixture/blend. Any proportion is good and pleasant. What is funny about Escada and fruits is that most of their components are known since early 20th century. But those esters were used mainly by the flavorists. Those type of perfumes have though a quality. You can transform them into bases and incorporate them into other creations. In 10 years soli fruits will fade on the market. It happened decades ago with solifores and their formulas became floral bases. Fruity perfumes are also a good technical lesson for flavorists. When you prepare a flavor you don't use only molecules but also all kind of extracts that are not available for the perfumer. If you study Escada, you can prepare a flavor that is 100% synthetic, easy to mix. Add some sugar and citric acid and voilà the cocktail for the lounge.
The official description says: violette petals, jasmine flower and mimosa, tonka and cedar.
I'm still searching them into the fizzy salad fruit with pear, litchi and light strawberry.
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Fragrance is the 8th Art - Octavian Coifan - Le Parfum est le 8ème Art
