Last week, the New York Times ran my story on perfumer Mandy Aftel 'essences' in the Dining Section---in a cocktail story. I came to Mandy through Aubrey who runs with his partner Jesse the most amazing chocolate store in Portland, Oregon. "She's your equivalent in perfume," he said.
He's right. One of the things I learned from Mandy is that when she does events and passes scents around, people always identify synthetic rose as the real one. "It's what people expect," she said.
Such as last week at the Princeton Club I showed two sauvignon blancs, a 2011 Puzelat and a Kim Crawford. At first people were charmed by the NZ sauv. but after a few minutes, which one the race? Someone in the audience said, "This artificial wine, we were taught was good. It was what I expect. But this other one, is delicious."
By the way, Mandy's perfumes are perfect for me, because they disappear quickly. It's just what I, someone who love perfume but am perfume phobic, want; something that doesn't last. The rose and jasmine, are my two favorites, but I wear some of her essences as well--such as the cacao.