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(Finally remembering to post these about the time that I start reviewing my Lupers, oops. I imagine the Lupers will be my last order for a while? Until at least autumn next year, but I'm unsure if I'll do another cycle—I may have new purchases out of my system for a while & will be spending money on apartment things? Honestly didn't even plan to do Lupers, but I added a few blind bottles to my Yule order. Anyway!)
GINGERBREAD OUDH (LE, Yule 2018: Gingerbread Cotillion)
In vial: Lemony, not-quite-foodie gingerbread, not very sweet.
On me: Warm, slightly sweetened, lightly spiced, citrusy gingerbread, definitely the most lemony of the 2018 gingerbreads I tried. The oudh is distinct but difficult to pin down, a grounding resinous wood which develops as the scent wears: a sweet resin with a touch of wood and a breath of pine. It works well alongside the warm, smooth golden-brown of the gingerbread. It feels like a variant on the traditional Christmas spices + pine: spices which are more golden and less foodie; a pine which is more resinous and unique. But I concur that other reviews that the combo can go savory—I got more of it fresh out of the mail (so maybe aging will further tame it), but sometimes there's an impression of Indian restaurant-esque savory spices. Throw is low.
Verdict: Interesting! As noted, I imagine aging will benefit this; I like the non-traditional traditional combo. But it didn't really grab me.
GINGERBREAD, CACAO, AND CHAMPACA (LE, Yule 2018: Gingerbread Cotillion)
In vial: Dark, spicy, powdery gingerbread.
On me: Powdery, dry, sweet, spicy gingerbread + cocoa; it has a distinct "baking mix" vibe that reminds me a lot of the cocoa powder vibe I get from El Dia de los Reyes (hot cocoa with cinnamon, coffee, and brown sugar), plus the cocoa is a close dupe for that blend. Champaca come out in drydown but still takes second stage, a sweeter/more bodied/almost-woody base that grounds the powderiness a little.
Verdict: Like, not love. This goes too sweet (while still skirting foodie—it's pre-food, gingerbread dry ingredients) and too powdery.
GINGERBREAD, COFFEE BEAN AND SMOKED VANILLA (LE, Yule 2018: Gingerbread Cotillion)
In vial: Sweet, creamy, spiced coffee that I could almost read as cocoa.
On me: Warm, lightly spiced baked gingerbread against a creamy, smooth, sweet coffee. Maybe it's the vanilla which contributes that creaminess? I get nothing smoked, and the coffee definitely leans towards smooth milky Miskatonic University coffee rather than the drier roasted beans I get from blends like The Ta-Ta. I also don't get any citrus from the gingerbread, although I did fresh out of the mail—so it's probably doing subtle work in the background.
Verdict: Lightly sweet, gently spiced, cozy, surprisingly smooth (and smoother than the other Gingerbread Cotillion blends I've tried this year, which have a powdery, spicy vibe); foodie but not cloying. I like it but don't love it.
GINGERBREAD OUDH (LE, Yule 2018: Gingerbread Cotillion)
In vial: Lemony, not-quite-foodie gingerbread, not very sweet.
On me: Warm, slightly sweetened, lightly spiced, citrusy gingerbread, definitely the most lemony of the 2018 gingerbreads I tried. The oudh is distinct but difficult to pin down, a grounding resinous wood which develops as the scent wears: a sweet resin with a touch of wood and a breath of pine. It works well alongside the warm, smooth golden-brown of the gingerbread. It feels like a variant on the traditional Christmas spices + pine: spices which are more golden and less foodie; a pine which is more resinous and unique. But I concur that other reviews that the combo can go savory—I got more of it fresh out of the mail (so maybe aging will further tame it), but sometimes there's an impression of Indian restaurant-esque savory spices. Throw is low.
Verdict: Interesting! As noted, I imagine aging will benefit this; I like the non-traditional traditional combo. But it didn't really grab me.
GINGERBREAD, CACAO, AND CHAMPACA (LE, Yule 2018: Gingerbread Cotillion)
In vial: Dark, spicy, powdery gingerbread.
On me: Powdery, dry, sweet, spicy gingerbread + cocoa; it has a distinct "baking mix" vibe that reminds me a lot of the cocoa powder vibe I get from El Dia de los Reyes (hot cocoa with cinnamon, coffee, and brown sugar), plus the cocoa is a close dupe for that blend. Champaca come out in drydown but still takes second stage, a sweeter/more bodied/almost-woody base that grounds the powderiness a little.
Verdict: Like, not love. This goes too sweet (while still skirting foodie—it's pre-food, gingerbread dry ingredients) and too powdery.
GINGERBREAD, COFFEE BEAN AND SMOKED VANILLA (LE, Yule 2018: Gingerbread Cotillion)
In vial: Sweet, creamy, spiced coffee that I could almost read as cocoa.
On me: Warm, lightly spiced baked gingerbread against a creamy, smooth, sweet coffee. Maybe it's the vanilla which contributes that creaminess? I get nothing smoked, and the coffee definitely leans towards smooth milky Miskatonic University coffee rather than the drier roasted beans I get from blends like The Ta-Ta. I also don't get any citrus from the gingerbread, although I did fresh out of the mail—so it's probably doing subtle work in the background.
Verdict: Lightly sweet, gently spiced, cozy, surprisingly smooth (and smoother than the other Gingerbread Cotillion blends I've tried this year, which have a powdery, spicy vibe); foodie but not cloying. I like it but don't love it.
