Hai Karate?
They did a great riff on lime. Fresh smell but overpowering.
I’ve always wondered, being somewhat chef-y, if some “smells” from the kitchen might be marketable to high end [real] chefs.
Combinations based on cooking style or regional herbs used in cooking.
Cilantro and Lime (Tex-Mex)
Tarragon and Lavender (France)
Fennel and Basil (Italy)
Peat and leeks (GBR).
Yeah, that last one is a joke...
There are several others of which one could think.
Mulling seafood...maybe dill and anise to mimic Skandy flavors; just not the fish itself.
Are there American scents y’all can think of...?
Hai Karate?
No Karate. that was before my time, but step Dad used to splash Jade East on hizzself like crazy. You could smell him coming before he entered the room.
If I wear cologne today 90% of the time it’s a Chanel fragrance and I have all kinds, mostly vintage - Egotist standard and Platinum, Chanel for Men (1990’s) and Chanel for Gentlemen, that fragrance goes way back...one of my NOS bottles is 8oz and still has a price tag...only $8.99 for that huge sucker.
Naw I could never go back to Drug Store colognes.