… AND THE STORY OF A STORY
The story of Killes first line of aroma extracts – The Taste of a Scent begins with a book. One day while cleaning out her attic, one word among the piles of cookbooks and old food magazines caught Killes eye: Perfume. The book by Patrick Susskind, a present, stored away, unread for almost twenty years. She had no idea who gave her this book and she never reads fiction, but her passion for complex taste composition and scent led her to open the book and she began to read and didn’t stop for days.
Every night the book swept her away to Paris and Grasse, following the main character Jean-Baptiste Grenouille – who is ostensibly stalking and murdering young virgins – in a perpetual hunt for the perfect scent. For Kille, the captivation of the novel was the sadness of a man lacking his own personal scent, but mostly it was the allure of the question it formulated: how do you capture a scent of that which you love?
Kille recognised her own desire to answer that question, but her history in the culinary arts, working with the raw materials of haute cuisine, prevented her from separating olfaction from gustation, scent from taste. So her desire was for more than the creation of yet another perfume. It had to be no less than capturing a scent for the purpose of tasting it. It had to be the taste of a scent.
THE TASTE OF A SCENT…
Instead of spraying perfume onto the skin, the inside of a beautiful glass is given a few puffs with one of the aroma extracts for the experience of the mesmerising pure and natural scent that clings to the glass. Then water is added to the microscopic aroma molecules for you to finally taste the scent.
The ritual is taken from the world of wine, where the aromas are also crucial to the pleasure and wellbeing. The Taste of a Scent exists (almost) without alcohol and the huge amounts of sugar – which is usually included in other flavoured waters – are reduced to 0. The same are artificial sweeteners and synthetic fragrances, colourings and preservatives.
They come in exclusive flacons with misters and packed in such fine packaging that they would make it into the perfume department. Since the aromas are based on handcrafted extracts from flowers, roots, herbs, seeds and bark – it has become possible to transfer the perfume – out of its familiar universe and into the culinary world of flavours.
Served as a delicate apéritif before a meal or taken as a digestif after dinner. However the large amount of raw plant material found in the aroma extracts also gives the botanical infused water aromatherapeutic qualities. This makes them a fine ritual for a silent moment of contemplation, an elegant stimulant to revive your focus and senses.
HOW TO DRINK
Give the inside of a beautiful glass 10-15 puffs with the aroma extract. Breathe. Discover. Sense. Fill the glass with 100 ml still water. Now enjoy your botanical infused water. We recommend spring or well water. Use water at a temperature of 12-14°C. Do not drink undiluted.
HOW TO ENJOY
Served as a delicate apéritif before a meal or taken as a digestif after dinner. However, the large amount of raw plant material found in the aroma extracts also gives the botanical infused water aromatherapeutic qualities. This makes them a fine ritual for a silent moment of contemplation, an elegant stimulant to revive your focus and senses.