Thanksgiving: The way to a perfume lover’s heart

Thanksgiving: The way to a perfume lover’s heart

By Deborah Fulsang

For those of us whose love of fragrance is rivalled only by a love of food, this Canadian Thanksgiving weekend has us preoccupied with the scents and tastes of pecans and pumpkin, baked apples and roasted turkey and meats. Oh, yes, and cinnamon, nutmeg and cloves. Oh, and we forgot to mention after-dinner liqueurs, ports and dark rich chocolate. We could go on.
Of course taste and smell are inextricably tied, so we’ve naturally tuned our senses to fragrances that celebrate these like-minded notes.

Liqueur, chocolate, nuts: After dinner elegance
This fall, Thierry Mugler has launched Liqueurs de Parfums, a limited edition collection of his Angel, Alien, Womanity and A*Men scents produced via aging in toasted or heated wood liquor-making casks.

The collection is a continuation of Mugler’s fascination with the fusion of the art of perfumery with the craft of the wine and spirits making. Back in 2007, he first experimented with aging his Angel perfume in cognac-making barrels. Two years later, he offered up his entire lineup of Angel, Alien and Womanity in a limited-edition run that had been developed via curing or aging in myriad other spirits-making casks.

We’re rather smitten with this season’s Thierry Mugler Alien Liqueur de Parfum, $89,, where the amber, jasmine and cashmere wood-laced Alien juice was aged for six weeks in an oak cask meant to enhance its nuances of wood, amber and almond.
Smells good enough to sip.

Pumpkin Pie: With whipped cream and without
What would Thanksgiving be without Pumpkin Pie? Agreed. So we got to sniffing Demeter Pumpkin Pie, $20, www.demeterfragrance.comIt’s straight-up warm-your-heart essence of pumpkin pie. Delish. And when you consider the broad appeal of pumkin pie—a famous study at the Monell Institute in Philadelphia reported that it actually upped men’s arousal levels by 40 percent, the prospect of spritzing on this Demeter scent at Thanksgiving dessert time sounds more appealing than the traditional tryptophan-induced, after-dinner snooze. 

Apple Pie: Fruit, sugar and spice—how modern-minded
The hedonist in us can’t help make the associative sensory connection between apple pie and perfumes that celebrate that dessert’s warm and irresistible combo of fruit and spice. Our daydreaming has us thinking of apple pie-esque spritzes Hermessence Ambre Narguile, $240,; and Estee Lauder’s 1978-launched Cinnabar, $52 (50 ml),

The former melds notes of amber with tobacco, fruit, honey and spice. (Hermès perfume Jean-Claude Ellena does amber so well.) Cinnabar, a classic oriental, melds jasmine, orange flower and clove with dark and woods. Both promise to warm our spice-loving hearts at Thanksgiving time and beyond.

PHOTOS: Pecan pie and apple pie,; apple pie (top),; pumpkin pie,
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Deborah Fulsang has spent the last two decades as a journalist covering news and trends in the worlds of style—in fashion and beauty, design and décor, food and entertaining. Her long-held love of fragrance led her to launch The Whale & The Rose, a destination for all things perfume-related. Now, when she indulges in a crazy-expensive bottle of fragrance, she can do so guilt-free. Well almost. It’s all in the name of research after all.