Voluspa just launched a new collection in collaboration with 5-star restaurateur, James Boyce. These six amazing kitchen-inspired fragrances use unique natural and organic ingredients to both compliment the food in your kitchen and to remove cooking odors. The collection won "Best in Show" in Extracts at the NY International Gift Fair in January 2009. Each hand poured candle is made with organic apricot wax pioneered by Voluspa.
The first four fragrances were designed to remove cooking odors:
California Citrus is a delicate blend of satsuma tangerine and meyer lemon. This candle has a nice, fresh scent that is reminiscent but not quite as sweet as their Italian Tangelo candle.
Chef's Special is a delicate blend of heirloom tomato, celery and fennel bulb. This fragrance smells like a delicate vegetable garden - very fresh, light and clean.
Herb Garden is a delicate blend of black chanterelle and cardamon flower. This scent is like a soft, herb garden. Not heavy or spicy.
Spice Market is a delicate blend of cassia, ginger and ground clove. This is candle is a nice spice blend. This fragrance is a more delicate spice blend than their Clove Pommander that has a strong clove bite to it.
The following two fragrances are meant to be paired with food as wine:
Vintage is a delicate blend of brut champagne, almonds and oak. This scent smells like bubbly champagne that was made in an oak barrel. The combination is fantastic and it has been a huge hit. This scent was my favorite new fragrance at the NY Gift Fair in January 2009.
Sommelier is a delicate blend of ruby port, mission fig and star anise. This scent has the subtle hint of a mulled wine fragrance, but is slightly stronger in spice than wine.
The James Boyce Collection by Voluspa won "Best in Show" in Extracts at the NY International Gift Fair in January 2009. Each candle is housed is a beautiful glass jar and packaged in a wooden box reminiscent of a wine cask.
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