Italian Citrus

There are many variations on cologne. The original Italian, French, German, and Hungarian recipes usually call for citrus (lemon, bergamot, etc.), herbs (lavender, rosemary) and neroli (orange blossom distillate). The scent is instantly recognizable.

Most classic colognes are very pleasant. Every day wearing for that out-of-the-shower scent. With varying degrees, they often do not last. Eau de cologne technically refers to the low amount of fragrance oil in the final product. They aren’t traditionally built to last.

Firstly, the citrus pallete is wide. We use five distinct coastal Italian fruits in a certain proportion to create a bright beginning. There is the most Italian of fruits–Bergamot, lightened with the even fresher, yellow amalfi lemon, the oceanic select red mandarin distillate (with its peculiar clam note), sweet red blood orange, and bitter orange chinotto peel.

This is the accord that I want to take all the way down to the base. Instead of the herbs of classic colognes, we use violet ionones to keep the sweet going south. In the base the liquid crystal smell of copaiba balsam, a white resin from South America, blends with incense absolute, and oakmoss. This gives an after thought of citrus. Copaiba for the fresh peppery bergamot, incense for the orange-lemon notes, and oakmoss for the green.

The Italian coast is special for more than its citrus. It is a carefree place, where the scenery humbles all who see it. Endless roads climb and wind above the shimmer of the Mediterranean. Secret spots abound. Food, conversation, relaxation. Old classic cars. White suits. Colorful ties and dresses. Beautiful people. It’s always nice to spray something and remember places where life is bright.-D.S.