
Perfumist: Tom Ford.
Notes of black truffle, ylang ylang, bergamot, black currant, mandarine, jasmine, gardenia, lotus wood, black orchid, chocolate, patchouli, incense, vetiver, vanilla tears, balsam, sandalwood.
Spechless: What a fragrance!!!.
A velvety body, heavy without being stinky, sour, sweet, hot, little spicy, a little woody too.
I'm amazed!. The best on the gourmad range like Angel by Mugler.
The compostion is very strong. I may suggest to use with caution.
It starts deep and rich with the pure truffle accord, that in my opinion is the main note, going all the way through the perfume. Is that much real ,that your mouth goes watery. Even so, is a funny note as, being the richest accord, seems to my nose, heady and airy, not overdosed.
The truffle slowly melts with the black currant and a velvelty ylang, soft, like a shadow.
After 15-20t apply the flower notes starts to raise slowly but with a strong presence.
I start to renember NIlang by Lalique. This perfume has the same reminiscent of jasmin, berries and lotus wood. It's just a ghostly exhibition, cause it changes radicly, in a blink on an eye. I have now in front of me, a dewy sour hint of fresh jasmine, that is for me, at the precise moment of the fragrance, like a little spark in the middle of the darkness.
The gourmard accents, now, are falling down into a pool of creamy light quality. I hardly may detect very shy vanilla, ( like a nice ice cream) and the vetiver is making himself a way into a halo of dark, rich, luxury notes too. Probably the unknow orchid note appears here, waving in a matte texture, in the background.
The chocolate has melted already with the truffle, that is basicly impossible to distingue within them.
There's come a hint of balsam and patchouli. Just a little touch. A landing into reality, after been floating in a glutteny heaven for hours...
This perfumes stay forever, the projection is miles so far.
I can see modern men wearing this. Is enough masculine and sexy, to be weared for the brave.
Copyright © 2007 . All rigths reserved.
No comments:
Post a Comment