Danish chef, food writer and photographer Kille Enna has created a selection of handcrafted edible perfumes called The Taste of Scent, made from flower extracts, roots, herbs, seeds and bark.
Designed to be consumed after a meal, or enjoyed as a "natural cocktail" any time of the day, the elixirs are 'puffed' into a drinking glass, breathed in, and then combined with still spring water to create a refreshing drink.
The four edible aromas are presented in attractive glass spray flacons that evoke traditional perfume packaging. Varieties include Liquorice Root From Uzbekistan, Green Cardamom/Lavender Flowers, Damask Rose/Heather Flowers and Ginger/Rosemary from Uganda.
Similarly, in April, British luxury fragrance house Illuminum is set to launch its 95 Percent collection, which celebrates the relationship between scent and taste (scent accounts for 95% of what we taste). Crafted in collaboration with chefs such as Jackson Boxer of London’s Brunswick House and Yuki Gomi of Yuki’s Kitchen in Japan, the fragrances showcase ingredient top notes such as fennel, tangerine and green tea.
As explored in Alcohol + Fragrance Partnerships, the fragrance, food and beverage industries can become close allies when it comes to offering consumers rich sensory experiences. See also The New Afternoon Tea for luxury French perfumer Diptique's take on the traditional British ritual, as well as international hotel chain Ritz-Carlton's Fragrance bar, which pairs cocktails with high-end fragrances.