Caramelise This! theme
You can order all perfumes featured in this theme as a pack of samples.
In this theme
This toothsome roundup explores the subset of gourmand perfumes whose restrained sweetness comes from caramelisation: the place where heat meets sweet. We’re talking not just the blow-torched sugar crust of crème brûlée, but also the dulcet starch of fluffy white rice, the mellow richness of malt, even warm milk at bedtime. These are nuances that are as much about texture as flavour: the just-snuffed wicks of beeswax candles, the ticklish nosefeel of almost-charred wood. The gourmands du jour are not literal holograms of desserts: olfactory versions of cupcakes and cookies. This new breed is more abstracted — lightly-browned, subtly-sweet accords of milk, starch or nuts, suggesting comfort rather than calories. Soothe yourself with the intimate indulgence provided by this ambrosial selection.
Armpit cumin merges with salubrious cinnamon in a spicy dance-off at the top, before the booziness of rum asserts itself in what will determine the course of the perfume: burnt vanilla and earthy cistus resin. The resulting caramel amber stays robust with the clove effect of vinyl gaiacol.
Ourte’s signature vanilla, inspired by toasted waffles and caramel popcorn. Coffee with nuts, coconut on top, soaked in the finest rum. With one dirty ingredient – castoreum – that sets your senses on fire. Live crispy, play naughty.
Celestial Object is inspired by the idea that we are made of stars, and the connection between body and sky. Here the connection is between skin and vanilla, enlivened by sugared almonds and the popcorn nuance of rice, with a sprinkling of salt. Sweet and buttery.
A beguiling fog of vanilla pod, tonka bean and hazelnut, swirled through with almond and coconut milk. Airy green jasmine allows the sweetness to stay on the right side of unrelenting, while the burnt-sugar allure of crème brûlée and long-lasting musk ensure this haze is more than a phase.
Milk | Bold’s warm notes of marshmallow, tonka bean and mahogany wood are emblazoned with the blackened depth of firewood and amber. A smoky, sweet and inviting scent.
Vanille Glacé is a marron glacé finished with vanilla in place of chestnut. The sugar isn’t in a hurry. It soaks in one layer at a time, finishing with a glossy sheen. The first impression is brown sugar syrup, with cinnamon drawing the syrup into sharper focus. At its heart, the vanilla leans heavy rather than white and airy. Freshly baked madeleine adds soft warmth, and espresso casts a thin, bitter shadow at the edge of the sweetness. The drydown gives full reign to blond woods, tonka bean and musk, lending reassurance to the indulgence.
A delightfully bewildering composition that pits fresh green tuberose against the salty-skin nuttiness of pistachio. A beautiful tension between toasted marshmallow and earthy musk gives the effect of an oven-baked hug.
A smoky spicy floral rather than a hops-fuelled fury, this warrior of the night throws the first punch: carnation, with its red-hot clove effect. An unusual nuance of malt, toasted and rich, is complemented by smoked tea. A hint of vintage violet permeates the intriguing melted beeswax candle drydown.
French Macaron captures the essence of its namesake French pastry. The opening notes of warm milk and almond offer a comforting sensation, like a freshly baked macaron. The heart reveals a fruity raspberry, balanced by a biscuit note. The caramel and vanilla base is a sweet and smooth sign-off.