Edible
Spicy
Woody
Top Notesblack peppercardamompink pepper
Heartorchidpittosporumrumtuberose
Base Notescocoacocoa beansleathermusksandalwood
Style
for her
unisex
Perfumer: Mathieu Nardin
A gourmand perfume with an exotic twist. The core theme is bitter cocoa dusted with pepper. Even though we think of cocoa and chocolate as amlost the same sweet thing, cocoa powder on its own has more of an ambery, bitter woody and deep aroma rather than sweet chocolate vibes.
Perris took cocoa absolute and and styled it the Aztec way - no sugar, just the bitter tonifying glory.
All about this fragrance
Vibe check
A late conversation across a small table, with the pace slowing and attention held close. Pepper and dry cacao give the fragrance a measured edge; tuberose and rum add richness without turning it into dessert. The presence is warm and tactile, but not sugary.
How to wear
Start with one or two sprays on skin in mild to cool weather, letting the peppered opening settle into cacao and sandalwood. The rich floral and rum facets suggest a lighter application in heat or close indoor settings; adjust after testing how the composition develops on your skin.
Who it’s for
For those drawn to cocoa’s bitter, woody side rather than chocolate sweetness. It suits a taste for spice-led gourmands, textured woods and lush florals, especially when familiar edible notes are given a drier, less comforting treatment.
Release year
2017
The nose
Mathieu Nardin is a perfumer at Robertet whose work combines an affinity for natural materials with a contemporary approach to texture and contrast. In Cacao Aztèque, he explores cocoa beyond confectionery, setting its bitter, woody character against spices, lush flowers and sandalwood.
Collaborators
Gian Luca Perris shaped the creative brief around cocoa without an overtly gourmand effect and worked with Mathieu Nardin on its interpretation. Evaluator Annabelle Guy helped translate the concept into the composition through material selection and assessment of the perfume submissions.
Perris Monte Carlo’s story
Perris Monte Carlo places materials and craftsmanship at the center of luxury. The house combines a search for fine natural ingredients and involvement in extraction with respect for traditional perfumery knowledge and an openness to technical innovation.
Cacao Azteque’s concept
The fragrance’s imaginative starting point is a visit to Teotihuacan and the idea of translating Xocolatl into scent. Rather than reconstructing a historical drink, Cacao Aztèque builds a composition around bitter cocoa, spices, rum and flowers, following Gian Luca Perris’s wish to explore cacao without overt confectionery sweetness.
Extra info
Cacao Aztèque Eau de Parfum was a finalist in the Independent Category of the 2018 Art and Olfaction Awards. Its Extrait counterpart is a distinct interpretation featuring Suederal for a leathery facet, rather than simply a stronger version of the Eau de Parfum.
Out of stock£160.00, 100 ml EdP
£133.33 your price
Out of stock£100.00, 50 ml EdP
£83.33 your price
Top Notesblack peppercardamompink pepper
Heartorchidpittosporumrumtuberose
Base Notescocoacocoa beansleathermusksandalwood
Style
for her
unisex
Perfumer: Mathieu Nardin
A gourmand perfume with an exotic twist. The core theme is bitter cocoa dusted with pepper. Even though we think of cocoa and chocolate as amlost the same sweet thing, cocoa powder on its own has more of an ambery, bitter woody and deep aroma rather than sweet chocolate vibes.
Perris took cocoa absolute and and styled it the Aztec way - no sugar, just the bitter tonifying glory.
All about this fragrance
Vibe check
A late conversation across a small table, with the pace slowing and attention held close. Pepper and dry cacao give the fragrance a measured edge; tuberose and rum add richness without turning it into dessert. The presence is warm and tactile, but not sugary.
How to wear
Start with one or two sprays on skin in mild to cool weather, letting the peppered opening settle into cacao and sandalwood. The rich floral and rum facets suggest a lighter application in heat or close indoor settings; adjust after testing how the composition develops on your skin.
Who it’s for
For those drawn to cocoa’s bitter, woody side rather than chocolate sweetness. It suits a taste for spice-led gourmands, textured woods and lush florals, especially when familiar edible notes are given a drier, less comforting treatment.
Release year
2017
The nose
Mathieu Nardin is a perfumer at Robertet whose work combines an affinity for natural materials with a contemporary approach to texture and contrast. In Cacao Aztèque, he explores cocoa beyond confectionery, setting its bitter, woody character against spices, lush flowers and sandalwood.
Collaborators
Gian Luca Perris shaped the creative brief around cocoa without an overtly gourmand effect and worked with Mathieu Nardin on its interpretation. Evaluator Annabelle Guy helped translate the concept into the composition through material selection and assessment of the perfume submissions.
Perris Monte Carlo’s story
Perris Monte Carlo places materials and craftsmanship at the center of luxury. The house combines a search for fine natural ingredients and involvement in extraction with respect for traditional perfumery knowledge and an openness to technical innovation.
Cacao Azteque’s concept
The fragrance’s imaginative starting point is a visit to Teotihuacan and the idea of translating Xocolatl into scent. Rather than reconstructing a historical drink, Cacao Aztèque builds a composition around bitter cocoa, spices, rum and flowers, following Gian Luca Perris’s wish to explore cacao without overt confectionery sweetness.
Extra info
Cacao Aztèque Eau de Parfum was a finalist in the Independent Category of the 2018 Art and Olfaction Awards. Its Extrait counterpart is a distinct interpretation featuring Suederal for a leathery facet, rather than simply a stronger version of the Eau de Parfum.