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The sweetness of rose is wonderfully offset by the slight bitterness of blackcurrant leaves (much beloved by Slavs as a basic flavor for dill pickles!) After about an hour the blackcurrant almost fades out, and the rose develops more, but never to the point of being cloying. It remains fresh, subtle and almost real. Almost, because I have never yet come across a rose scent that really smells like a real wild briar rose.
05th May, 2008