RisingPhoenix
Resident Artisan
So - following my comment on perspective ... a few words about Fermentation - as that is ultimately what this article and post were about.
Because of a few Vendor “perspectives” - many folks in our community have taken the stance that “fermentation is bad”. Personally - I don’t ascribe to this perspective. Why do I not?
Because tons and tons of stuff I love comes from and through a process of fermentation. Pickles, Bonito, Vinegar, Beer, Wine, Scotch, Coffee, Tea, Chocolate, Vanilla, etc., etc., etc. - all come from and are produced through Fermentation. Fermentation is not the enemy that it’s made out to be.
Now - I also understand that there is a fine line between Fermentation, and Rot. Generally speaking - they are similar processes - but they aren’t the same process.
I understand that many in the community want Creme Frèche or Brie. Sometimes - people want Camembert and Muenster's and Blue Cheeses.
Clean Barnyards don’t come exclusively from low grade woods - nor are barnyard notes exclusive to poorly distilled oils. Don’t believe me - visit the world of cheese. Strong cheeses aren’t made from poor quality milk. I don’t need to give some big long chemical dissertation for people to understand - This is why I generally speak in analogies and not in nonsensical chemistry terminologies inaccessible to the majority of readers.
I understand that some vendors don’t like Barnyardy oils or any hints of fermentation. In the culinary world, we would say these people have weak pallets. All they can handle is sugar and sweets. Don’t believe me? Look at what they produce and sell. Generally won’t find anything challenging in their repertoire.
Challenging scents aren’t for everyone. Just because something isn’t a stick of candy doesn’t mean that a person producing it is doing something wrong. It’s just a preference - and that particular product isn’t for them.
With that being said, I think many of the comments from these vendors pooh-poohing these sorts of things (pun intended ) are often talking about general trends In the larger market where rot, rather than controlled fermentation is employed. I don’t disagree with that sentiment, but I do disagree with the lengths that people are taking and applying them.
Hope that helps to clarify a bit.
And before anybody wants to get snappy about these statements ... maybe consider Actually trying my products before mouthing off. Remember - you’re a guest in my house here Don’t be a rude guest.
One last Foodie comment on this line of reasoning…
In the kitchen, we put together dishes with juxtaposing ingredients in order to make a dish pop. We can do this with colors, we can do this with flavors, we can do this with sensations.
Some vendors have been producing oils - again, just my perspective - that is all sugar.
I like to use a little salt, and a little vinegar, and some dirty notes (could be an Oud with some fermentation - could be Civet ... or in a foodie case - maybe some fish sauce). Maybe even a little smoke (some of the Incense Smoke oils I’ve been producing I don’t even want to sell they are personal faves).
You have to remember that a painting painted all in bright colors looks flat. Painters use shades of shadow and absence of light to make colors pop. We do the same in the kitchen, as we do both in Perfumery and in distillation.
We see this play out with people new to Oud and Perfumery. What do newbies generally reach for? Fruity / Floral Thais and Cambodis. It’s not until they’ve developed their scent palette that they start reaching for oils with more challenging notes… And generally start developing a taste for the very thing that people here are pooh-poohing. We see the same in babies - where first foods are a sweet and sugary and carby. It’s not until kids grow up that they start reaching for more challenging flavors. Don’t remain a kid
If the only thing you’re reaching for is custard… I’d say you’re not reaching very far at all.
Work to expand those palettes. Broaden your perspectives beyond the candy shop. There’s a whole world out there you’re missing out on.