Amber 10 Ways

Here are a few (10) sources of amber from some of my in house absolutes and resinoids (ingredients in my amber perfumes):

1) Gurjun balsam: Formosa lilies, honeysuckle, petunias, red candied apples.

2) Fossilized amber (styrax): ointment, ambergris, opoponax.

3) North Carolina wildflower honey: mead, bee pollen, straw, German chamomile flowers, fresh juice of Champagne grapes.

4) Gum Cistus ladanifer and Cistus creticus (organically grown from seed in my perfume gardens): beet and raspberry compote, ship varnish, strawberry fruit leather, humus, balsam, aftershave.

5) Muscat raisins (Vitis vinifera): baked Cortland apples, port wine, Flemish yeast, plum pudding and hard sauce, Yule festivities.

6) Angelino plum: brandy, tarte tatin, Belgian pub, cured burley tobacco leaf, canned cherries.

7) Boswellia papyrifera: ginger ale, lemon heads, butterscotch.

8) Styrax benzoin (Sumatra): jaggery and band-aids.

9) Bush candle (Sarcocaulon mossamedense): brown sugar, brown butter, musk, and frankincense; a crackling fiery energy like wood smoke, without the subsequent acridity.

10) Balsam poplar buds (Populus balsamifera) with cream top (wild collected annually in Vermont at peak ripeness): lactobacillus, church incense, fortified wine, sour plums, raisins, musk, caramel, amber, tobacco, hay, turbinado sugar, wild yeast, labdanum, tannins, propolis, dried saliva back note.