Chatillon Lux AMA, June 4th, 2017

first, thanks for taking the time to do an AMA on DFS.

what's your favorite food and beer?  

Thanks for having me!

As far as food goes, I kind of have to say pizza, I think, but honorable mention to Vietnamese, tacos and Mediterranean. I could eat Greek food every day for the rest of my life and would enjoy every minute of it.

For beer, if I had to go with just one type, then probably saisons just because they're always drinkable. This one is my favorite at the moment, but that always changes. This brewery has become a local favorite, although it is too bad that they don't put descriptions on their website, because they create some truly unique flavors.

Although, at the same time, sometimes it's hard to beat an ice-cold Busch Bavarian. No matter how classy or divey a bar is around here, they stock Busch. It's strangely comforting.

Shawn, thanks for taking the time to do this AMA.  It's always a pleasure to see you on line here at DFS.

My questions are, will you be attempting more eau de toilettes with scents you already produce as aftershaves (Yuzu/Rose/Patchouli, for one ) and will there be new EdT scents coming out?

Thanks, Freddy! I am really excited about this and about meeting you next week!

There are definitely going to be new EdT scents coming out. It's where I want to focus my energies more in the future. It allows me to do some stuff that I normally couldn't do with aftershaves. At the same time, that's why I want to do some simplicity scents (Santal Auster sandalwood, Pure Lavender in August, etc) and try to satisfy those who think they wouldn't enjoy a scent unless you can list the ingredients in the scent name (although I never understand why you can't just enjoy a scent without fully understand what's going on, but that's another story for another time).

As far as adaptations go, I would like to mess with Yuzu/Rose/Patchouli. I macerated some in EdT strength to analyze what I could do to fill it out and make it stand up at a higher fragrance and more longevity. I'm thinking on it. I do have Omnostre EdT coming this fall, which will be very loosely related to La Quatrième Ville. Another one I want to make at some point is Eau de Treget, inspired by Delor de Treget. I also made a small batch of Colonia Balsamica for EdT after getting a few requests from people.

In the immediate future, I have Rose Santal EdT coming permanently along with the LE aftershave/soap release at the end of the month. That one took so many hours of development, but testers have enjoyed it. It has rose, sandalwood, black pepper, cardamom, labdanum, geranium and bergamot.

I'll probably have some of that along if you want to sniff it on Saturday. Looking forward to it! Thanks, Freddy!

As to the first highlighted quote here, that was going to be my next question to you.  I kept thinking that maybe it was just me but I have always liked or disliked a scent for what it is and not really delved into every blend that goes into the final scent.  As you know, I love my Yuzu/Rose/Patchouli Aftershave but I actually had to look up what Yuzu is.  To be honest, it was the combination of rose and patchouli that made me get a sample because I love a straight rose scent and really enjoy patchouli, especially when blended with other complementary scents.  It was only after getting myself a full bottle that I wondered more about Yuzu and did a Google search.  How the Yuzu works on the complexity of the scent, I have no idea.  I just know I like the final product.

I have just one answer to the second highlighted quote: IF?!

I am glad to see you looking at what you call simplicity scents (one note scents?).  I am still looking for that great rose scent or rose blend.  While I can take or leave sandalwood scents how prominent a role would the rose take in your Rose Santal EdT?  Do the other notes you mention totally overwhelm the rose to where it just takes a backseat subtlety or is it more front and center?  (I know, I know, Saturday is only six days away. )

Shawn, thanks for taking the time to do this AMA.  It's always a pleasure to see you on line here at DFS.

My questions are, will you be attempting more eau de toilettes with scents you already produce as aftershaves (Yuzu/Rose/Patchouli, for one ) and will there be new EdT scents coming out?

Thanks, Freddy! I am really excited about this and about meeting you next week!

There are definitely going to be new EdT scents coming out. It's where I want to focus my energies more in the future. It allows me to do some stuff that I normally couldn't do with aftershaves. At the same time, that's why I want to do some simplicity scents (Santal Auster sandalwood, Pure Lavender in August, etc) and try to satisfy those who think they wouldn't enjoy a scent unless you can list the ingredients in the scent name (although I never understand why you can't just enjoy a scent without fully understand what's going on, but that's another story for another time).

As far as adaptations go, I would like to mess with Yuzu/Rose/Patchouli. I macerated some in EdT strength to analyze what I could do to fill it out and make it stand up at a higher fragrance and more longevity. I'm thinking on it. I do have Omnostre EdT coming this fall, which will be very loosely related to La Quatrième Ville. Another one I want to make at some point is Eau de Treget, inspired by Delor de Treget. I also made a small batch of Colonia Balsamica for EdT after getting a few requests from people.

In the immediate future, I have Rose Santal EdT coming permanently along with the LE aftershave/soap release at the end of the month. That one took so many hours of development, but testers have enjoyed it. It has rose, sandalwood, black pepper, cardamom, labdanum, geranium and bergamot.

I'll probably have some of that along if you want to sniff it on Saturday. Looking forward to it! Thanks, Freddy!

As to the first highlighted quote here, that was going to be my next question to you.  I kept thinking that maybe it was just me but I have always liked or disliked a scent for what it is and not really delved into every blend that goes into the final scent.  As you know, I love my Yuzu/Rose/Patchouli Aftershave but I actually had to look up what Yuzu is.  To be honest, it was the combination of rose and patchouli that made me get a sample because I love a straight rose scent and really enjoy patchouli, especially when blended with other complementary scents.  It was only after getting myself a full bottle that I wondered more about Yuzu and did a Google search.  How the Yuzu works on the complexity of the scent, I have no idea.  I just know I like the final product.

I have just one answer to the second highlighted quote: IF?!

I am glad to see you looking at what you call simplicity scents (one note scents?).  I am still looking for that great rose scent or rose blend.  While I can take or leave sandalwood scents how prominent a role would the rose take in your Rose Santal EdT?  Do the other notes you mention totally overwhelm the rose to where it just takes a backseat subtlety or is it more front and center?  (I know, I know, Saturday is only six days away. )

Why wait until Saturday? I'm legally bound to answer because it's an ask me anything. So I have no choice but to answer, well, anything.

The rose is very prominent. Upon application it is the star until it dries down into sandalwood/cardamom/pepper/labdanum. It is a combination of rose essential oil and a rose accord that I made so that it would smell more like what you get when you stick your nose in a rose bouquet, not just the extract itself, but rather stems and all. The sandalwood is the only scent that is in higher proportion, but the nature of the sandalwood accord is that it is pretty subtle in the blend, so it definitely does not overwhelm. There's also a good proportion of geranium to complement the rose scent. I'm excited to hear what you think about it.

what are some of your hobbies (non-shaving related!)?

where's your favorite place to go on vacation?

what are some of your hobbies (non-shaving related!)?

where's your favorite place to go on vacation?

Lately I haven't had as much time to devote to these, but I'm trying to make an effort to get back into it:

- Live music
- Watching stand up comedy
- Playing racquetball
- I enjoy both real and fantasy baseball

I haven't done nearly as much traveling as I would like, but here are some of my favorite spots I've been to:

- Chicago (even though I'm supposed to hate it being from STL)
- NYC
- Paris
- San Francisco
- Denver
- Places where my ancestors emigrated from (County Tipperary, Ireland and Heidelberg, Germany)
- And the most obvious answer: I love a good staycation here in St. Louis.

Next month I am going down to Memphis. I have been there on business, but never had a chance to experience the city. I am beyond excited to hit up Sun Studios, the Soul Music Hall of Fame, and all the other cool stuff on Beale Street. And also, more grab some ribs at Memphis BBQ Company and fried chicken at Gus's (we have one in STL, but I hear it's way better in Memphis).

Shawn, as I've mentioned, Chatillon Lux has become my favorite alcohol aftershave splash, and I've got about 120 of them. After all, the splash is the best part of the shave! Part of the reason I like them (all eight) so much is the somewhat tacky face feel after applying. It feels nourishing, like face food. None of my other alcohol splashes have this feel, although Wm Neumann is better than the rest. My question is: Without disclosing trade secrets, how do you do it? Is it a lower concentration of water and alcohol than others?

My more important question is: You seem to enjoy live music--who is your favorite musical artist? What is your favorite radio station?

Shawn, I was told that when I'm in St. Louis I must have BBQ at least once.  While I like BBQ, and know St. Louis is famous for it, who is doing it at the meet-up on Saturday?  Is it a St. Louis based company?  Also, is there anything, in the way of food, that St. Louis is noted for, besides BBQ, that you would recommend.  For example, just about everyone knows that Buffalo is known for its chicken wings, and I do like them.  However, when I go there to visit my friend he knows he has to take me to Charlie's, a little hole-in-the-wall type place known for Buffalo's other classic, Beef on Weck.  So, does STL have something besides BBQ that it is noted for?

Shawn, as I've mentioned, Chatillon Lux has become my favorite alcohol aftershave splash, and I've got about 120 of them. After all, the splash is the best part of the shave! Part of the reason I like them (all eight) so much is the somewhat tacky face feel after applying. It feels nourishing, like face food. None of my other alcohol splashes have this feel, although Wm Neumann is better than the rest. My question is: Without disclosing trade secrets, how do you do it? Is it a lower concentration of water and alcohol than others?

My more important question is: You seem to enjoy live music--who is your favorite musical artist? What is your favorite radio station?

Thanks, Scott! I do like that some people like using it and getting the thicker face feel, while others leave the face damp and use it in a more diluted kind of way. I'm really glad you've been enjoying them, especially since you've tried so many! I think the splash is the best part, too, but obviously I'm biased.

I think the high concentration is a big part of it and partially the glycerin, as well.

Lastly, picking a favorite is so hard to do. It depends on the mood, plus I kind of go through phases. Some of my favorites throughout the years include:

- Pixies
- Russian Circles
- Aesop Rock
- The Appleseed Cast
- Black Sabbath
- Rolling Stones
- At the Drive-In


And, much like Rob in High Fidelity, I'm going to be so mad that I left something off this list.

Pixies are perhaps my favorite all-time. I saw them again in Philly a couple of weeks ago. Still going strong. Maybe R.E.M...

Thanks for doing this, Shawn!

Shawn, I was told that when I'm in St. Louis I must have BBQ at least once.  While I like BBQ, and know St. Louis is famous for it, who is doing it at the meet-up on Saturday?  Is it a St. Louis based company?  Also, is there anything, in the way of food, that St. Louis is noted for, besides BBQ, that you would recommend.  For example, just about everyone knows that Buffalo is known for its chicken wings, and I do like them.  However, when I go there to visit my friend he knows he has to take me to Charlie's, a little hole-in-the-wall type place known for Buffalo's other classic, Beef on Weck.  So, does STL have something besides BBQ that it is noted for?

If you're looking for good BBQ, then you came to the right place! In my day job, one of our clients is Q in the Lou, a BBQ festival that brings in some of the best pitmasters from across the country. Our two local representatives are Pappy's Smokehouse and Sugarfire Smokehouse, the latter of which will be at the meetup. The head of that restaurant is Mike Johnson, a classically trained chef who went to school in Paris and learned under Emeril Lagasse in New Orleans. We got to follow them around in Memphis in May's World Championship BBQ Cooking Contest where they competed in the whole hog category. It was super tasty. Mike opened a bunch of fancy restaurants, but decided he wanted to do BBQ because he said it's deceptively simple because there's such a science to it.

Sugarfire's website: http://www.sugarfiresmokehouse.com/
An interview with Mike: https://www.stlmag.com/Kitchen-Q-A-Mike-...oke-House/

Also, St. Louis has a bunch of weird food items. Brain sandwiches are not as popular as they used to be, but during the days where there many slaughterhouses, that was a popular dish. Some stuff for more regular taste buds:

St. Louis-style pizza (I'm eating some right now, in fact!): https://en.wikipedia.org/wiki/St._Louis-style_pizza

Toasted ravioli (an STL staple): https://en.wikipedia.org/wiki/Toasted_ravioli

Bosnian food from the influx of refugees during the 90s. It's some tasty stuff. I like Grbic, personally: http://www.grbicrestaurant.com/

Italian food on The Hill, our Italian neighborhood where Yogi Berra and Joe Garagiola grew up down the street from Jack Buck. I like Antonino's Taverna and Cunetto's, but Rigazzi's is probably the most popular spot. If it's lunch time, Gioia's hot salami is amazing and recently received national recognition and a lifetime achievement award from the James Beard Foundation. Adriana's is great if Gioia's is too busy or they aren't open that day (as small, family-owned places, the sometimes close up on weekdays for no reason, but the two shops coordinate so that they make sure at least one of them is open)

St. Paul sandwich: probably not a must-try, but I work close to the biggest concentration of Asian restaurants and it's a nice thing to grab for really cheap but tasty and filling lunch: http://www.feastmagazine.com/recipes/art...0f31a.html

Ted Drewes Frozen Custard is one of the most St. Louisy of St. Louis food traditions: http://teddrewes.com/