Here are a couple of perfume-related bits and pieces that I thought are worth mentioning before I post tonight's perfume review:
A kind reader spotted a tester of L'artisan's Seville a L'Aube at Henri Bendel three weeks ago. I don't know if it's still there or when exactly the other NYC L'Artisan retailers (MiN, Barneys, Aedes) will get it, but if you're in the area it's definitely worth your time, nose and skin.
There's a lot going on at Ayala Moriel Parfums: the new Etrog perfume (a Jewish Oy de Cologne, as Ayala calls it, as "etrog" is the Hebrew word for citron fruit), and a custom perfume making class in San Francisco. More details on Facebook. Also, if you happen to be in Vancouver this coming Sunday, check out the Etrog tea party.
Williams Sonoma will start carrying a special line of Mandy Aftel's Chef's Essences. It's a line of essential oils curated and sourced by Mandy Aftel from around the world for both their flavor and scent that can be used in food and drinks. The essences are: Sweet Basil, Black Pepper, Fresh Ginger, Asian Lemon, Spearmint, and Warm Nutmeg.
And last, some good perfume reading from the last few weeks:
Brian's brilliant take on Bond No. 9. While you're on I Smell Therefore I am, don't miss this post about Overthinking Perfume (and the bloggers guilty of that).
Remember my post about the best perfumes you're not wearing? Barney from Fragrant Moments offers his own twist on the subject, focusing on easy and friendly fragrances. He's spot-on.
Photo: a turn of the (previous) century newsboy in Alaska, from an online auction.