Thursday night was such an incredible evening! I’m so honored to have been selected by The American Society of Perfumers to be one of the three featured perfumers to create a custom fragrance for their annual food, wine and fragrance pairing event, “An Evening of Pairings“ in New York City.
Here is an excerpt from my speech:
“I crafted an accord with cade, stemone, patchouli, and cedar. These notes can easily overpower a fragrance so I spent a good amount of time observing the interplay of these ingredients together first before decided how I would finish the fragrance. I purposely chose to forgo vanilla, since the sweet potatoes added sweetness. I also stayed away from fruity notes since the wine is full bodied and fruity as well. Most of all, I wanted the beauty of the meal to be revealed and enhanced by the scent.” – Sherri Sebastian
Little known fact about me... before I started down the career path of becoming a professional perfumer (quite some time ago) I apprenticed with a sixth-generation wine-maker in Germany.