- Jun 2, 2005
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True. But also true that after 5min of getting out of the store you forgot what the OLED image looked like, and there's no way too tell the difference unless one does a side-by-side comparison.Agreed 100%, the scotch analogy is right on, saying good sandalwood isn't a thing is like trying to convince people that spending more than $15 a bottle on wine or $40 on scotch is a just a waste of money and you're just fooling yourself that it's better.
Like any other sensory experience, different people will have different levels of appreciation for it, and not everyone does appreciate higher end audio, video, food or aromas. No issue with that either, for example I recently bought a top-end Sony LCD TV for around $1250. There was a superior OLED next to it for around $4k, I noticed the difference but didn't appreciate it enough to spend 3x the price. But I'm not going to say the OLED isn't worth it, it just wasn't worth it TO ME. OTOH, for audio, I build all of my own gear and it would take well into the 6-figures to replicate it with commercially available gear. I spend a lot on the best quality transformers, capacitors, vacuum tubes, drivers, etc. To each their own...
I am trained for wine. While I sometiems have taste for mid level wines that others would not appreciate, high end wines are usually uninamously appreciated, also from who is not educated in wine.Sandalwood isn't something that most immediately appreciate. To use a cliché, it's like wine... it takes some experience and learning, or training the palate, to really understand and appreciate. I'm not trying to be snobby but I suppose it can't really be helped in this case, it's just the way it is.
Ha!, just read that post. What do you mean by cooking wine? The fact of cooking wine? Or are there wines commercialized as 'cooking wine'? (I'm ready for everything at this point)This brings to mind that other mortal sin of the 1970s and 1980s: cooking wine 🤮🤮🤮
"Cooking wine" was cheap wine used for cooking. The 2000s has seen chefs worldwide trying to convince people that "cooking wine" is actually swill that should be used as drain cleaner and not given to people as food. Would you use the cheapest grain fed beef for an elegant dinner? No. Then why use the cheapest wine? Tarragon from Israel is cheap and cheerful - and a crime in food. French tarragon costs more but you can taste it and it is sublime. The quality of the whole is the sum of the quality of its parts.Ha!, just read that post. What do you mean by cooking wine? The fact of cooking wine? Or are there wines commercialized as 'cooking wine'? (I'm ready for everything at this point)
I used wine often to cook, but of course, cheap wine. Like for natural sandalwood in fragrances, it wouldn't make sense to use expensive wine that would be burried and denatured in the mix.
Same questions here.How do they smell from skin at typical concentrations? I mean a typical perfume spray dose is 70 ul, typical concentration is 25%, for a typical use of sandalwood let's take 5%. How different are 0.875 ul of different sandalwood essential oils after application on skin, at a distance of one foot? That's the whole question. At best you will sense santalol.
Yes, on blotter, at full power it is another story, but people are not using blotters to wear their perfumes.
I didn't know about that cooking wine thing... wow! I have been lucky to grow in the right places I guess haha"Cooking wine" was cheap wine used for cooking. The 2000s has seen chefs worldwide trying to convince people that "cooking wine" is actually swill that should be used as drain cleaner and not given to people as food. Would you use the cheapest grain fed beef for an elegant dinner? No. Then why use the cheapest wine? Tarragon from Israel is cheap and cheerful - and a crime in food. French tarragon costs more but you can taste it and it is sublime. The quality of the whole is the sum of the quality of its parts.
If you want the best food, you must use the best ingredients. If you want the best perfume, you must use the best ingredients. Use polysantol because it is beautiful - not because it is cheaper than sandalwood mysore.
The short form: "cheap" wine is for wine-os. It should never be used in food. The measure that chefs use is "if you would offer this to your guests to drink, you can use it in food".
I'm not a perfumer (nor a garage guy that identifies as a perfumer, for that is), so I'm only interested in final result. I dont care about the content, but the final result is expected to surprise me if I pay big money for it.Those in this thread who keep insisting that at modest levels in a complete perfume (let's say a few percent of formula) really magnificent expensive santal cannot be distinguished from decent quality cheaper santal, have any of you done the actual properly controlled experiment? Or just making things up that sound appealing?
I got from a BNoter, one was a sample he got from another person, supposedly very good and from 20yo wood from Mysore. I don't know more than that, nor did my friend. The other one was a commercial sample of Indian Sandalwood that he got from a retailer online. The first was beautiful, the second was also good. Just my personal impressions.Can you tell us about the geographical origin, age, etc of the oils that you tried?
Where did you purchase these different oils?I couldn’t agree more. I have three sandalwood oils in my collection that showcase 3 different profiles and I know with certainty if people smelled them they’d have a different opinion on sandalwood.
My favorite is a sinking grade Silani roots distillation. Smells like bourbon vanilla, golden incense, dry woods and crème. The vanilla sweetness is intense. This oil is a deep golden brown.
Next up is a sinking Mysore heartwood distillation. It features the most incredible amount of santalol I’ve smelled in an oil. It’s just an explosion of incense. Not to mention citrus, the tiniest touch of violet leaf, and vanilla. This oil is bright yellow.
Third is a plantation Mysore. It’s so pristine it’s clear. Essentially smells like butter. Loads and loads of butter. Buttery woods, buttery spice, buttery citrus notes. Buttery incense.
But the bulk of my collection is sour, mentholic, camphorus peppery woods devoid of life. Sometimes they smell like cucumbers which is weird. Other times they smell like thin, cedar-like woods. Nothing to write home about. Most of them smell gross tbh and not something I’d want to wear on skin.
Jasmine absolute is another oil in my experience where decent batches aren’t hard to find, but a really prime batch/vintage can be completely mind blowing. I had a 10 minute chat with Jean Kerleo one time and the one thing he was most emphatic about was that truly beautiful jasmine and orange blossom (these specifically) took significant effort to find, and made all the difference in the world in themselves, and in the perfumes. He had samples of his raw materials diluted at 5% and the orange blossom has had me collecting Orange Blossom absolute (with disappointing results) ever since.
True. But also true that after 5min of getting out of the store you forgot what the OLED image looked like, and there's no way too tell the difference unless one does a side-by-side comparison.
After 5 min you start a movie, you wouldn't notice image higher quality because (hopefully) you'll be focused on the movie's story...
OLED might be costly to made, and superior in side by side, but does it provide 3X more of enjoyment? Hell no. So I don;t care about production costs, I care anout the enjoyment the product provides me. And the same goes for sandalwood imo.
Mysore is a step up compared to sandalwood accords, but does it deliver 3X more enjoyment and would I pay 3X more for it? Hell no. Funnily enough, I have tried a few high concentration (20-25%) indie sandalwood frags last year. And honestly... I was like... so this is it? On the other way, the couple of pure oils I tried gave me some emotions (at least compared to a supposedly great natural sandalwood-containing fragrance), even if I expected much more, tbh.
Not to talk about the decrease in quality, because nowadays oils comes from distillation of ~20yo tree, vs 50yo until the 80s...
Within a fragrance, it makes sense to synthetic accords, because these manage to stand out fully, even in complex compositions, with very nice results nowdays given the evpolution of chemistry. Even in high concentrations, other compounds of a fragrance will bury natural sandalwood, and the fragrancewill result overpriced in view of the amount necessary to use just to spot it.
It's like a 'risotto with champagne'... even in 3 michelin starred restaurant, they wont use the $300 bottle to cook, but very much a basic $20 bottle, so they can put much more, and make sure the customer perceive it.
And like for a great champagne, the only way to fully enjoy precious natural sandalwood is just as a pure oil without anything else, because its aroma is delicate, and one doesn't want to cook it in a blend.
Such discussions remind me of famous experiments with audiophiles who were unable to discern between a top-grade cable and a wire coat hanger in a blind test.