A night or two ago,
And now she turns her perfect face
Upon the world below.
Her forehead is of amplest blond;
Her cheek like beryl stone;
Her eye unto the summer dew
The likest I have known.
Her lips of amber never part;
But what must be the smile
Upon her friend she could bestow
Were such her silver will!
And what a privilege to be
But the remotest star!
For certainly her way might pass
Beside your twinkling door.
Her bonnet is the firmament,
The universe her shoe,
The stars the trinkets at her belt,
Her dimities of blue.
MEAD MOON
Golden mead, fermented with gruit, nutmeg, clove, cinnamon, ginger root, sweet-briar, rosemary, and lemon.
This ended up being a tasty mead. I can't really differentiate all those notes, so to me the scent is more like a mead that was brewed with all those things in it, into one intoxicating but deceptively innocent smelling drink.
This is a really well blended scent. It has a presence like some of the vanilla scents...but, it isn't really like them? It just feels subtle and warming, like how I perceive the vanillas to be. When I sniff closely it is a very complex scent, but close to my skin.
It did take a little while to get to this point, though; when I first put it on, I thought I smelled root beer or cream soda. =) I suppose that's appropriate enough. My first experience with drinking mead was with a really lovely home-brewed mead that tasted like it was about as alcoholic as a soda pop. Whhooo! Intoxicating stuff, but lovely and innocent tasting.
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This lasted more than 6 hours on me, and the scent kept getting more complex instead of going single note like so many do on my skin. It didn't have a lot of throw, but, I do like this and I am happy that I purchased the bottle unsniffed.
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I'm just going to add this clip from Wikipedia in case anyone was wondering what gruit was. I didn't even know it was a word 'till I read the lab description, and then looked it up:
Gruit (or sometimes grut) is an old fashioned herb mixture used for bittering and flavoring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit.
Gruit was a combination of herbs, some of the most common being mildly to moderately narcotic: sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and Marsh Labrador Tea (Rhododendron tomentosum, formerly known as Ledum palustre). Gruit varied somewhat, each gruit producer adding additional herbs to produce unique tastes, flavors, and effects. Other adjunct herbs were juniper berries, ginger, caraway seed, aniseed, nutmeg, and cinnamon or even hops in variable proportions; many of these ingredients may have psychotropic properties too. Some gruit ingredients are now known to have preservative qualities.
This post has been edited by Aerinha: 02 July 2008 - 10:52 PM

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