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It seemed like a passing fad when lumbersexuals spoofed ZZ Top in hipster high streets. But ‘peak beard’ never arrived. They just became shorter, groomed, and more normalised through society. Now more than 50% of men wear some level of facial hair.
But in this stylised world, beards must not become a neglected Brillo pad; beard oil and beard wax are essential parts of the well-groomed beard kit. Best Beard Oil and Best Beard Wax will ensure everything stays soft, tamed and happy (including your partner).
What Is Best Beard Oil?
This oil is designed to condition and moisturise your skin and beard hair, both softening coarse hairs and preventing itching. Blended from lighter natural oils of – coconut, linseed, grape seed, wheat germ, sunflower seed, carrot seed, rose, and other plant extracts.
What is Best Beard Wax?
The beard wax is a thicker consistency with olive oil, castor seed oil and beeswax, heavy enough to keep your stray hairs in place and light enough that it’s still absorbed (more slowly) into the hair, giving texture, hold and pliability. So more of a styling product as well as a feeding product.
How to
It’s hard to moisturise the skin beneath your facial hair, and beard oil can work its way in to nourish and soften it all. And by hydrating the beard hairs themselves, the oil prevents them from turning brittle and wiry.
Apply after washing your face or showering, when the hairs are softer and your pores have opened from the heat. Pat your beard dry and add a few drops of oil into your hands. Massage into the cheeks, moustache, chin and neck.
Begin with the oil for short stubble beard then add the wax to your routine as the beard grows out. The wax gives more hydration and control as the beard becomes longer, past 3-4 weeks of growth.
Michael Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
