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The tasting elevated to the rank of art.
In an era where fashion, the market, and technology tend to transform tastes, it is important to strive to preserve the principles of appellations that bind the loyalty of connoisseurs. Behind bottles and vintages, landscapes, climates, fruits, plants, and people emerge, uniting to enhance the pleasure of tastings that reveal where they come from and what made them. Tasting is not an exact science, as it begins with the personal preferences of the tasters, their experiences, knowledge, motivations, moods of the day, the chosen location, temperature, and aeration... Getting closer to the truth so that tasters find their pleasures therein is to discover a true hierarchy of ingredients unified by spirits in love with their lands and their products.
L'Art du Parfum
L’odeur de rose appartient à la rose...
Mais l’homme a cherché depuis la nuit des temps a percer, partager et transmettre le secret des
fragrances chatoyantes et suaves, oraison sacrées ou profanes, de rose, de violette, d’iris et de jasmin!
L'homme fut tout d’abord humble et à l’écoute de la nature qu’il découvrait, vibrante de senteurs, des
vallées embaumées, des paysages gorges d’épices et d’aromates et des plaines inondées de fleurs.
Son désir de parfumeur était de fixer le parfum, d’emprisonner dans des flacons précieux d’or ou d’albâtre, dans des fioles de cristal, quelques restants d’éternité.
Alors, le parfumeur commença à imaginer des fragrances subtiles et harmonieuses, galbées jusqu’au
bout des rêves, richesse d’effluves florales.
Si on admet que l’art est un langage universel de l’émotion, alors la parfumerie est du grand art. -
Extrait du livre “L’art du Parfum” par René Laruelle.
The tasting elevated to the rank of art.
In an era where fashion, the market, and technology tend to transform tastes, it is important to strive to preserve the principles of appellations that bind the loyalty of connoisseurs. Behind bottles and vintages, landscapes, climates, fruits, plants, and people emerge, uniting to enhance the pleasure of tastings that reveal where they come from and what made them. Tasting is not an exact science, as it begins with the personal preferences of the tasters, their experiences, knowledge, motivations, moods of the day, the chosen location, temperature, and aeration... Getting closer to the truth so that tasters find their pleasures therein is to discover a true hierarchy of ingredients unified by spirits in love with their lands and their products.