Perfume Making At Capella Singapore

Perfume Making 2

Last week, Capella Singapore was abuzz with the Old World Spice and Wine event – a series of spice themed affairs (read more about it HERE).

Perfume Making 2The series of events included a special workshop with perfumer Nora Gasparini, which I had the wonderful opportunity to be a part of.  This workshop was particularly interesting because we got to try our hand at creating our own special blend of perfume – something truly one of a kind.

The fundamental idea of perfume making is actually not too difficult – the tricky part comes when mixing the various scents to get the right composition for your ideal fragrance.  What I learned is that perfume is made up of three different “notes” which are the descriptors of the scents that you may identify when you smell a fragrance.

The top notes usually possess the lightest smells, your first impression of the perfume.  Some examples of top note scents would be grapefruit and peppermint.  The middle notes like lavender and pine are the scents that emerge after the top notes evaporate and together with the base notes, which help to give depth to the fragrance, form the main body of the perfume.  Examples of base note scents include frankincense and vanilla.

Perfume MakingThe variation of scents comes from the different amounts of top, middle and base note scents in each perfume.  During the workshop, we were each given three chances to mix our scents.  After we had selected the top, middle and base notes, we could experiment with the different compositions before selecting one for the perfume.

Once the favoured combination was determined, alcohol was added to complete the process.  The perfume must then be allowed to rest for some time to allow the alcohol to fully mix in with the oils before the perfume can be used.

An interesting take away from the workshop was actually the difference between eau de toilette, eau de parfum and cologne.  The answer lies in the composition of different notes – eau de toilette possesses more middle notes while parfum is made up of a higher concentration of base notes.  Cologne, being the lightest, is made mainly with top notes.

Old World Spice And Wine At Capella Singapore

Meryem

This August, it’s all about spices at Capella Singapore.  I am very excited as we prepare for the Old World Spice and Wine Tasting Experience happening from the 29th of August through the 1st of September.

Meryem

One of the things I am looking forward to is to try the cuisine of our guest chef, Meryem Cherkaoui.  Chef  Cherkaoui  is a Moroccan chef, who has spent many years in France perfecting the exquisite French cooking techniques and incorporating the flavors of Moroccan cuisine.

Having visited Africa once on a holiday, I can well attest to the vibrant flavours and aromas that arise from all the exotic spices used in their cooking.  As such, I am truly anxious to savor the flavors of Morocco made with the intricacy and delicacy of the French kitchen.

Old World Spice And Wine Event At Capella Singapore

The other person I am very excited to meet at the Old World Spice and Wine Tasting Experience is Nora Gasparini, a perfumer who specialises in creating bespoke perfumes and fragrances for people.  Nora is based in Bali, which is home to the exotic scents also used by prestigious beauty brands such as Hermes and Dior.  I was thrilled to learn that she was no stranger to these exclusive spices and also uses them in her work.

What is particularly exciting about Nora is that, in line with the gourmet spice and wine event, she is bringing a selection of spice infusions created from edible spices.  Imagine being able to create your own special perfumes from ingredients in the kitchen!

One of the main highlights in the series of events is the Old World Spice and Wine Tasting Experience taking place throughout the grounds of Capella Singapore on Saturday the 31st of August from 11:30am to 5:00pm.  Chef Mereyem, together with the chefs at Capella Singapore, will be creating different stations featuring tapas made with spices from various parts of the world.  These tapas will also be paired with a selection of 26 rare Old World wines.

To add to the festivities, Nora will also have a station set up where she will be able to do personal consultations on creating unique scents and perfumes for each person.

Old World Spice and Wine at Capella Singapore is definitely an event to look out for.  I am eagerly waiting in anticipation for all the four days of exciting and epicurean adventures.

If you are interested in learning more about the event, please contact The Knolls at +65 6591 5046 or email knolls.singapore@capellahotels.com.  Hope to see you there!ND