At the mention of mimosa,
I might first think of champagne, but
Upon some scrutiny closer,
I might recall acacia,
Or cassie, which are other names.
By any, it should smell the same.
A yellow pom-pom in wild form,
Its extract smells quite comforting.
Even when not a soliflore,
It plays well in mixed floral things.
Mine has a warm, “cooked” quality.
I’ve heard it’s “green” and “powdery.”
My mimosa absolute (Acacia mearnsii, or “black wattle”) is a greenish, amorphous, gel-like material in a metal container, that’s very hard for me to describe, except with the adjectives above. In a way, Paco Rabanne Crazy Me was “one that got away,” as I liked it much more than the others that the algorithm recommended based on my personality quiz, but I’d already spent a lot on perfume that week and wasn’t entirely sold on the “indestructible” Capri-Sun–reminiscent packaging of the Pacollection series. Is it the wasabi or the mimosa note I regret? I’m not sure…
What are your favorite mimosa perfumes?