Exclusively made by PK Perfumes
Description (Courtesy of Paul Kiler)- Olfactory descriptions of Fresh and cooked Quince fruits might highlight certain aspects of it, fresh pear, on the lighter side, but then it goes into a full blown riot of roses, vanilla, green apples, pineapple, and honey. In other varieties, you might pull out Jammy, Davana, green, lactones, Mint, Anise, and Tea.
The fruit of Quince is one of the most amazing fruits, with so many facets, so many varieties, ways to eat, smell, cook, jam the fruit; the odors and flavors resultant are a veritable rainbow of ideas and contrasts. At various stages and with various versions, unripe, ripe, and cooked, the choices of what aroma to portray in a perfumery base, and which to highlight and share, while you may have to sacrifice others to do so, makes a difficult choice to a Perfumer. My goal was to make an arresting base, and to combine with the various fruity aspects the beautiful and floral aspects. There were so many tangents and possibilities for a Quince Base, but I had to pick . . . * something . . .
When I walked through the Van Gogh museum in May 2019, I was looking for a third Van Gogh painting to make a base another perfume around. My two other Van Gogh inspired perfumes are Café Diem, and Starry Starry Night. I found a third painting that seemed like a very good start to a Perfume, (I later designed a perfume to push two Van Gogh paintings together into one perfume), but the top and middle notes would be one that featured a quince fruit base. Van Gogh seemed to love to keep the fruit around, not only to paint, but also to fragrance his environment, which fascinated me with my favorite Artist’s relationship to scent. But I had no good relationship with Quince fruit, nor did I have a Quince base, and had not smelled a good quince base before, so I set myself the task to make it.