[Christine] Nagel recounts how, when the fragrance industry discovered many women enjoy sugary and caramel notes in a scent, brands only wanted to test perfumes with a quantity of these notes.“For this reason, we started with one sugary perfume, two sugary perfume, three sugary perfume. And now, when a big brand wants a perfume with a lot of success, they put these ingredients in it,” she says. “For me, it’s terrible because it’s stagnant.”
— Read more at Perfume perfection: Hermès in-house perfumer Christine Nagel spills her scent secrets at Vancouver Sun.
While wearing Egoiste Cologne Concentree today I was thinking it’s quite a bit sweeter than I thought it was (haven’t worn it in about a year). In general, I seem to have gotten used to sweetness and now it appears to act in a way that brings out other notes, whereas others may find that it drowns out the other notes.
Interesting…probably all of us have gotten used to it to some extent. But it is part of why I like Hermes, that they don’t usually do perfumes that hit all the recent trends. We do have enough caramel already…