Thanks for the info.
It's no longer available at LuckyScent. I had to order it from LesNez in Switzerland. If you're thinking of picking up a bottle, now is probably the time.
Thanks for the info.
Glad I have mine! One of the absolute best vetivers
Mine is sticking safely at the Italian customs RRROOAAAAR!
Thanks, my sister turned me onto this, hope she got a bottle. I've got the tiny sample but am wondering what everyone's favorite was of the limited editions.
Last edited by firehorse; 24th April 2012 at 06:31 PM.
Front is still pale compared to Exercise1. My four 2.5ml samples of Front will last a life time.
Big seller! Launched around 1/23 and 90 days later they may have sold out. One bottle a day sales. Somehow I don't think I could pay my rent selling one bottle per day.
Last edited by thebeck; 25th April 2012 at 10:08 PM.
Current Top Favorites:
1) Portrait of a Lady (EdP Frédéric Malle)
2) Giorgio for Men vintage (Giorgio Beverly Hills)
3) Dia Man vintage edt (Amouage)
4) Les Nombres d'Or Vetyver (Mona di Orio) - tie
4) Lalfeorosa (O'driù) - tie
6) Anat Fritz Original Formula and Classical (Anat Fritz)
7) Captain vintage (Molyneux)
8) Tzora (Anat Fritz)
Yeah I think they are ready for Front to be all sold so that they can release Back.
I enjoyed it, as I do most vetiver scents from niche houses, but decided against getting a bottle. I still have my sample and, as the beck mentioned, a little goes a long way. The stuff is potent and I really have to been in the mood for it's tropical/coconut vibe.
"Seize opportunity by the beard for it is bald behind"
Also, of all my bottles, Turtle Vetiver Front looks most drinkable...
Also, you really have to make up your mind quick with these tiny limited releases! Sit on the fence for too long, and you could miss out completely.
Last edited by Beranium Chotato; 26th April 2012 at 07:50 PM.
She is willing to take the risk. It's a ridiculous rule anyway considering that you can buy many more dangerous foodstuffs (like ghost peppers) at corner grocers.
From what I gathered on the Internet, it may be sold at pharmacies. But she wasn't quite sure what store to go into. I need to give her very specific instructions.
Or maybe it's a regional thing. She is typically in Florence or Milan for work. Maybe people don't eat mostarda there?
And by cooch, of course, I mean designer handbag with secret compartments.
I think essenza di senape is sold in some pharmacies. She can try checking in some pharmacies, asking for essenza di senape per fare la mostarda. Mostarda is typical of Cremona, a town just south of Milan, so it should be available somewhere in Milan.
I've never used it myself, but note that the stuff is supposed to be extremely potent. Jokes aside, I wouldn't recommend putting it where it could get in touch with the skin. Also, she should definitely *not* hyde it in carry on bags. When one goes though the airport check in, they'll pick immediately any fluid container. All they care about is either fresh food (meat and seeds) or the 100ml rule for carry on. So she can simply put it in her checked in baggage as any other purchase. And if by chance asked call it a vinegar or the like.
Incidentally, I've never made mostarda myself, but I've tried to do candied fruits, which is the same procedure (you just put mostarda drops in the syrup). It is extremely difficult; it's either perfectly correct or it fails, ie the fruit doesn't absorb the sugar or it cooks and gets mushy. Apart from the fact that it takes several days, one needs to get the syrup exactly right; it needs to be measured with precision instruments (something called a Baume thermometer, if I recall correctly), and adjusted precisely day after day. In addition, for fruits that go in with the skin (like citruses) one needs fruit that is not treated with wax, because the wax may prevent the syrup from being absorbed. Unfortunately, all commercially available fruit is treated with wax. I don't want to discourage you, because candied fruit and mostarda are wonderful. Just a warning.
edit ... by rereading above, I note that there's a talk of *jam*, ie hot jams. That process shouldn't be difficult, it's like making jam, then adding drops of senape essence. I thought we were talking about the mostarda di Cremona with the candied fruit intact, which does indeed require the complicated process I was alluding to (and which very few in Italy do at home, one simply buys it at the store).
ooh, I am very impressed that you make candied fruit! I tried once with oranges (hence all my problems with wax and the like), but
gave up. I should try again then, I love candied fruit on cassata, and they're hard to find in the US. Did you have to use a thermometer or were you just careful with the percentage of sugar and water?
I start seeing why you love Shadow so much (I like it too). JAR should be on top of a fruity mustard scent soon!
If I make another batch, I'll send you some. My first attempt was with oranges as well, and it turned out fantastic except for the mustard level. I used both the fruit and strips of peel cut into strips (not whole fruit). I did not start with syrup however. I used a method that involved putting the fruit into the sugar (without water) and leaving it for several days. Or maybe I had to keep adding sugar--I don't remember; it was a couple years ago. I don't remember have any issues, but perhaps mine was easier since the fruit wasn't whole.
I remembered the pic, but I didn't remember the pear mustard in it... To be honest, I don't get much mustard (in the sense of fruity chunks) from Shadow. I do get the dill and pickles.
Interesting about the dry sugar. Perhaps it's just a slow, but safe way of diffusing the sugar. As said, if you dump stuff into a hot liquid, bad stuff can happen if it's not done right. And I guess using chunks of fruits and cut stripes of peel solves the wax problem. You're inspiring me to try again...