Tea service at the colonial parlor of Mme. Revere, topless psychic. Hot silver heated by open flame. Bohea vapours, radiant heat, milk.
Spirit Lamp should smell like the flame on a silver tea service in a place of ill repute in colonial era Boston. The spirit lamp was used for light and heating fueled by alcohol or “spirit.” I can picture the teapot—perhaps smithed by Paul Revere (he crushed silver when not shouting alarms on horseback).
Inside the water boils with legendary bohea tea (an oolong probably from near the Wuyi Mountain preserve). The steam is peachy, airy, with touches of bleached ginger and coconut milk.
The air of a colonial brothel given respite by the freshness of this rare tea drunk to stay up all night reading fortunes in a smoky den.-D.S.
When our fume master David creates our fragrances, he sees them in color. The throw of a particular aroma can be described in the colors it implies in the mind of one with synethesia. Vetyer can smell straw like yellow, patchouli, deep red, and so on. David is very enthusiastic about translating an idea from one discipline to another—so music, words, and ultimately color become aromas to wear on skin and in sanctuary.
The distillate of twigs and leaves from the orange blossom tree. Woody sour orange blossom magic. A prime top note.
Ginger oils are super strong and spicy. They provide wonderful tropical warmth to flowers, incense, ouds, etc. Some varieties have a revolting onion note that can be useful to wile out.
Tea plants create the most aromatically diverse beverage on the planet. From floral white, to grassy green, fruity oolong, malty black, shroomy pu'er, (and so much more). Tea in perfume is often used for its vegetal, earthy throw.
Coconut is a lactonic, sweet fatty accord that we use to recall islands and the tropics. It works well with tropical flowers and harmonizes well with woods.