Further interesting details about the making of Thierry Mugler La Part des Anges are now available thanks to a new report. As it turns out, the whole adventure was indeed an experiment at first that took up to five trials before finding the right balance of notes, in particular as pertaining to the type of wood used to make the barrels in which Angel was put to age. The 23-week long process has now been trademarked......
If you missed our previous post from yesterday, you can read it here. The concentration chosen was the most intense one, the parfum concentration due to its more honeyed notes which are closer to those of cognac. Perfumer Françoise Caron also reworked the jus so as to give it more of an haute-parfumerie feel.
Pierrette Trichet, a cognac storehouse master was in charge of the aging process. The original attempt made in traditional cognac oak barrels from Limousin had too strong of an impact on the perfume. Black-wood made Angel become too floral. Chestnut wood made the scent too vanillic. And American oak made its woodsy facet far too obvious. Finally and at long last cherry-wood proved to be perfect. (Would love to smell the different trials.)
The texture of the perfume is said to be more concentrated, rounder, and mellower after 20% of the alcohol had evaporated. Notes evoke candied fruits and a sumptuous amber.