Perfume Directory

First Cut (2018)
by St. Clair Scents

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First Cut information

Year of Launch2018
GenderShared / Unisex
AvailabilityIn Production
Average Rating
Not enough ratings.

People and companies

HouseSt. Clair Scents
PerfumerDiane St. Clair

About First Cut

The hay harvest is the focus of every dairy farmer’s summer, keeping the fields regenerating and providing hay for the cows in winter.  The mowing and drying of native grasses, clovers, wild flowers, and legumes takes three days of sunshine and many hours of hard work.  This scent is of meadows, herbaceous and green, with wild flowers strewn throughout and splashed with radiant sunshine.

First Cut fragrance notes

Reviews of First Cut

There is one review of First Cut.
First Cut is by far my favorite of the first round of Diane St. Clair releases. Its contrast between prickly aromatics (citrus, lemon verbena, tomato leaf) and the buff creaminess of hay reminded me at first of Jicky, especially in its famous clash of cymbals at the start, citrus and lavender stirred into dirty vanilla, but First Cut is not at all animalic. The dulcet almond tones of the tonka deepen, sweetening and thickening the scent, but the crisp aromatics persist throughout; fans of both Tonka Impériale (Guerlain) and Cologne Blanche (Dior) will appreciate the prickle of rosemary against the smooth expanse of hay here.

Although never strictly gourmand, there’s a whipped egg white delicacy of texture to First Cut that recalls the sensation of biting into the soft almond center of pasticche di mandorle, dusted with powdered sugar and aromatized with a drop of Sicilian lemon oil.

Hay fragrances can often stray too far into syrupy richness (Chergui) or sugared grass (Fieno), but First Cut gets the balance just right. It takes me a while, and multiple wears, to realize that the success of the scent lies in the same equation Etat Libre d’Orange figured out for its Fils de Dieu du Riz et des Agrumes, which is to say pitched perfectly between sweet and sour, pungent and creamy, hot and cold, like the best South East Asian meal you’ve ever had.
24th June, 2020

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