Oud is a paradox. The exquisite aroma that set the imagination of Japanese poets and Sufi mystics aflame develops as a result of a disease. When healthy, the wood of Aquilaria tree species is odorless, but once a certain type of mold affects them, they release an aromatic essence to protect their tissues from decomposition. It’s a slow process, during which blond wood turns dark and hard as a stone and develops a fragrance of uncommon complexity. It has the notes of sweet tobacco, incense, leather, and smoked spices, with a lingering undercurrent of bitter honey and crushed mint. While it’s known by many names, including aloeswood, agarwood, gaharu, or jinko, its other name, dark gold, will be instantly recognizable to oud lovers.

Although an ingredient with centuries old history in the Eastern world, it’s a relative newcomer to European perfumery. One of the first fragrances to use this note was Yves Saint Laurent’s M7, created under the direction of Tom Ford in 2002. The composition—its dramatic effect enhanced by a controversial nude male ad–had a cool, herbal top note that fell straight into the tobacco and animalic warmth of oud. It was relaunched a few years ago as M7 Oud Absolu, softer and lighter, but with the original’s vivid character.

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When did we develop our insatiable craving for sweet perfumes? I could point to Thierry Mugler’s Angel, the grandmother of all gourmands; launched in 1993, this bonbon of cotton candy, bitter chocolate and patchouli still graces best-seller lists the world over. The success of Angel inspired several generations of perfumes redolent of crème brûlée, caramel and rice pudding, from Chanel Coco Mademoiselle to Kenzo Amour, and the boundary between fragrance and flavor became nebulous.

While Angel set the modern trend, sweet notes are as old as the art of perfumery itself. Many classics have accords that tease with their subtle references to desserts without venturing too far into patisserie. For instance, the combination of peach, roasted almonds and cinnamon in Guerlain Mitsouko, created in 1919, suggests an extravaganza worthy of Escoffier, while the moss and woods add an abstract, distinctly non-edible effect.

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Did you know that smelling is one of the most effective brain exercises? Studies indicate that olfactive training “improved verbal function and subjective well-being. In addition, results indicated a decrease of depressive symptoms.” The latest research reveals that regular scent training can improve cognitive function and quality of life because it can enhance all your senses. Olfactive training can improve attention, memory and language functions and reverse cognitive decline. Since 2020, I have been working with healthcare professionals studying anosmia and the gradual loss of the sense of smell. Having researched the subject of olfaction, both as a perfumer and health industry consultant, I have created a tailored program based on my learning and discoveries. In contrast to my other courses that emphasize the appreciation of fragrances, this masterclass will focus deeper on how you develop your sense of smell and its effect on your well-being. I will share powerful techniques to:

• improve your sense of smell
• boost your ability to memorize aromas
• help you create daily habits that promote long-term cognitive health
• heighten your enjoyment of scents in food, wine, tea, and of course, fragrances

The masterclass will take place online and it’s an interactive experience, in a casual and comfortable setting. Since the class size is kept small, everyone will have my input into their uniquely adapted smell training program. You will have free access to support and guidance from me after the masterclass.

We will use readily available fragrant materials for our class exercises, such as citrus fruit and spices. You’ll receive the full instructions before the start of the class.

Location: Zoom
Class duration: 1.5 hours
August 18, Sunday, 1:30pm-3:00pm CET
August 24, Saturday, 6pm-7:30pm CET (12pm-1:30pm EST)
55€ SOLD OUT

For more information on Bois de Jasmin classes and other course offers, please visit the Perfume Classes page.

“Art does not reproduce the visible, it makes visible,” wrote the expressionist painter Paul Klee. The same could be said about perfumery, which is an art of intangible substances. The greatest fragrances conjure up the most complex of images, holding the artistic intent of their creators and offering a glimpse into their thoughts and memories. Of course, the goal of a perfumer may not always be that grand (or, given the nature of the market today, they may have neither the time nor opportunity to leave their fingerprint on a finished fragrance). However, when it does happen and a perfume feels more than the sum of its parts, it can touch us as deeply as any great work of art.

One of my favorite examples is Lalique’s Encre Noire Pour Homme released in 2006, and which perfumer Nathalie Lorson composed with the intention of showing off the suave, languid character of vetiver – a note usually seen as bracing and cold. A type of grass originating in India, Vetiver is grown to prevent soil erosion and produces a complex oil with accents of licorice, bitter grapefruit peel, smoke, and damp earth. Everything that makes it interesting is present in Encre Noire, but Lorson went further. She balanced the different facets of vetiver and highlighted them with musk and woods, fashioning the roughness of roots into reams of black silk.

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I used to look down on flavored teas. If tea is of high quality, why add anything else to it, I thought. Then, I reconsidered my prejudices, because it turned out that a well-crafted flavored tea could be a thing of beauty. Additional aromas highlight the complex flavor of Camellia sinesis leaves, revealing different nuances. A hint of osmanthus, for instance, can make certain types of oolongs seem sweeter, while rose softens the smoky edges of black teas. It makes for a different but no less enjoyable experience than drinking a cup of unadorned grand cru blend.

Some of the most interesting combinations are of tea and flowers. Scent science explains why such pairings have become classics– tea leaves and blossoms like rose, osmanthus, gardenia or violet share a number of fragrant compounds in common. When blended, the complementary aromas create affinities that enrich the flavor of tea as well as its fragrance.

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