As Diwali approaches, life gradually shimmers with anticipation. Homes and hearts are filled with glowing lanterns, sweets, prayers and the warmth of reunions – a festival that truly celebrates the triumph of light over darkness, of good over evil. Diwali, also known as the Festival of Lights, invites everyone to honour new beginnings and radiate joy, making it the ideal moment to surround yourself in scents that spark optimism and illuminate your spirit.
Fragrance has long played a central role in Indian celebrations – from wafting temple incense to garlands threaded with the blooms of the season. Perfume connects us to the deeper emotions of the festival: hope, love, togetherness. It’s a beautiful way to bring the light of Diwali into your everyday, with each scent offering a different kind of inner glow. The choices below channel the exhilaration, harmony and radiance at the heart of Diwali, with ingredients and stories chosen to uplift, empower and connect you to joyful memories.
Vallense Spirit
Refreshingly green, this scent begins with a crisp rush of Mitcham mint and vibrant geranium, encouraging instant alertness and optimism. Earthy labdanum and fir balsam provide grounded warmth, before patchouli, creamy sandalwood and Vallense’s signature musk bask in the light of holy grass and petrichor. Wearing Spirit is walking in lush sunlight: invigorating and transformative – a gentle, invisible amulet for the soul.
Try a sample as part of the Vallense Discovery Set: £21 for 3 x 2ml eau de parfumin our Shop
Ataratma Aroha Absolute
Playful and profound, Aroha Absolute floats bright strawberry and mango through cloud-soft incense, underpinned by Moroccan orange flower and soulful jasmine – the sacred blossom of Indian tradition. Frankincense rises from the heart, while vetiver and patchouli in the base invite balance and harmony. Like an offering at a temple, this scent elevates both mood and spirit, enveloping you in an aura of joyful ascension.
Inspired by flower-laden Krishna temples of Madurai and Mathura, the star note is kadam blossom, suffusing the air with its revered freshness. Lively bergamot opens onto a delicate rose heart, while the base swirls musky sandalwood with a distinctive touch of soft gasoline, conjuring garlanded statues and temple bells. A perfume suffused with energy, serenity and radiance: a gentle, floral light to guide your journey.
Moroccan neroli glimmers like sunlight on polished sandalwood, while creamy Madagascan vanilla and Haitian vetiver add a mellow, meditative depth. Atlas cedarwood weaves through the heart, evoking the dappled shade of ancient forests. The result is a sacred sanctuary in a bottle – a warm, enveloping embrace that brings peace and grounding with every breath.
Lavish Cypriol merges with Persian rose and jasmine for a floral burst, settling into a soft yet powerful symphony of Indian oud, patchouli, olibanum and vanilla bean. Styrax carries the memory of sacred rituals and sun-warmed leather, conjuring tranquil temple courtyards and dusk-lit celebration. Indian Leather is a fragrant journey of tranquillity, sensuality and delight, perfect for the luminous festivities of Diwali.
Each fragrance here has been selected to bring a sense of joy and celebration to your Diwali (or simply celebrating autumn in scented form), helping you honour the festival’s essential themes: light, hope and new beginnings. Something we can all enjoy, every time we spritz one of these gloriously evocative, so-seasonally perfect perfumes…
Following a fragrant trail, we present for your delectation a selection of the choicest scented snippets from history. You don’t have to be a history buff (or anorak – though we proudly claim that title at Perfume Society Towers!) to be bewitched by the history of fragrance. We know it’s been used to communicate with the Gods, to seduce, as a display of wealth – or for pure pleasure – for thousands of years. (And perhaps much longer, even if archaeologists can’t yet find the tangible proof through their excavations.)
Perfume’s fascinating trail leads us from Ancient Egypt to Ancient Greece, to Rome – where rosewater played in fountains – and up to France, where Louis XIV’s court was known as ‘la cour parfumée‘, with the king demanding a different fragrance for every single day…
Egyptian priests, and their Pharoahs, were entombed with fragrances – and when those tombs were opened by archaeologists, in 1897, the perfumes were discovered to have retained their original, sweet smells. Important figures in Egyptian history were buried with scented oils, to ensure their ‘olfactory needs’ were fulfilled.
Many of those ingredients are still prized in perfumery today. Jasmine, hand-picked in the morning. Frankincense resin, still gathered from the Boswellia shrub, with entire forests cloaking areas of Oman, Yemen, Ethiopia. (Egyptian Queen Hatsheput was apparently crazy for frankincense: wall paintings on her temple, showing a large-scale expedition to collect frankincense from the ancient land of Punt.) They used Nile lotus, myrrh, madonna lilies, honey…
If the art of ancient perfumery was to have a ‘face’, a figurehead, it would surely be Cleopatra. As legend tells it, she had the the sails of her boat coated with fragrant oils before setting to sea: ‘The perfumes diffused themselves to the vessel to the shore, which was covered with multitudes.’ Her idea was that Mark Antony would get a waft of her arrival even before he caught sight of her. As Shakespeare put it:
‘The barge she sat in, like a burnish’d throne,
Burn’d on the water; the poop was beaten gold,
Purple the sails, and so perfumed that
The winds were lovesick with them…
… From the barge, a strange invisible perfume hits the sense…’
(Which neatly explains the name of a niche Californian fragrance brand, Strange Invisible Perfumes, NB.)
Public baths were The Big Thing in Ancient Rome, with the affluent classes devoted to body care. Think: balms, oils, perfumes for skin, hair – and living spaces. (Food had to appeal to the nose as well as the palate, too, through spicy aromas.) Even public spaces might be scented: Emperor Nero was so crazy about roses, he had silver pipes installed so that his dinner guests could be spritzed with rosewater. (According to legend, he once shelled out £100,000 for a ‘waterfall’ of rosepetals which actually smothered one guest, killing him. Quite a way to go.)
Marco Polo brought exotic aromatics and scented goods back to his home city of Venice. The great explorer returned laden with fragrant treasures from the new civilisations he’d discovered, on his voyage. This major trading hub flourished for a while as the centre of the perfume world. Almost everything was perfumed: shoes, stockings, gloves, shirts, even coins. Glamorous women carried or wore a silver version of the pomander, wafting trails of scent through the little perforations, as they moved, helping to block out the fetid smells of the streets and canals. Meanwhile, doctors wore long robes and bird-like masks stuffed with aromatic herbs to shield themselves against epidemics (including deadly plague).
Queen Elizabeth I beckoned Venetian traders to Southampton to offer their scented wares: it became fashionable to wear musk- and rose-scented pomanders and sachets, in particular. But soon, the epicentre of perfumery moved from Italy to France – thanks to the influence of Queen Catherine de Medici (above), who married King Henri II in 1533. Until then, French enjoyment of the scent world was mostly in the form of little scented sachets (called ‘coussines’) or moulded clay bottles (known as ‘oilselets de chypre’). But Catherine brought with her from her native Tuscany scented gloves, the perfume used to mask the unpleasant aroma of poorly-tanned leather. At the same time, her personal perfumer set up shop in Paris, where he was besieged by orders.
Citrus notes are the heart of freshness in perfumery, delivering bursts of energy and clarity that instantly uplift the senses. From the juicy sweetness of mandarin to the zesty bitterness of grapefruit, these fruits bring vibrant, sun-soaked character to many fragrances. Often used as top notes, citrus scents create crisp, clean openings that set the stage for deeper layers. Whether in simple citrus colognes or complex blends with florals, spices, or woods, citrus notes offer versatility and universal appeal, capturing the essence of light, movement, and vitality.
Lemon: Shloksha Aqua Fern
Lemon remains one of perfumery’s most uplifting citrus notes—bright, effervescent, and instantly refreshing. As a top note, it brings a sparkling clarity, awakening the senses with its clean, zesty character. Beloved for its versatility, lemon pairs effortlessly with florals, herbs, and woody accords, imparting a lively twist that feels both timeless and modern.
More than just a scent, it conjures sun-drenched Mediterranean landscapes, freshly laundered linens, and the comforting brightness of home. For perfumers, it’s a note that radiates joy, purity, and energy—an olfactory burst of optimism.
In Shloksha’s Aqua Fern, lemon shimmers in the opening—a glistening, aquatic citrus that dances alongside sea salt and coastal air. This crisp brightness conjures the sensation of a morning stroll along the Malabar Coast, where a tangy breeze lifts the spirits and the sea whispers its bracing freshness.
Orange adds a bright, cheerful vibe to any fragrance. Whether it’s the juicy sweetness of sweet orange, the tangy twist of blood orange, or the fresh bitterness of orange peel, it brings a sunny freshness that lifts the mood. Often in the top or heart notes, orange pairs beautifully with spices, florals, and woods, making it a staple in citrus and oriental scents.
It’s not just about the scent — orange feels warm, energetic, and optimistic, like a burst of sunshine or a happy gathering. In cooler months, it adds cozy sweetness; in summer, it’s refreshingly vibrant.
In Jungle Jezebel, sweet orange gives a zesty kick that plays off playful bubble-gum and banana notes, adding a bright citrus lift before the scent deepens into rich, tropical layers.
Bergamot is truly the crown jewel of citrus — mostly grown in Italy’s sun-soaked Calabria. This small green fruit might look like a lime, but its scent is far more complex, blending sweet citrus, gentle bitterness, and delicate floral whispers. Unlike sharper citrus notes, bergamot offers a smooth, polished brightness that opens fragrances with grace and balance.
It delivers a fresh, vibrant lift while harmonising beautifully with herbs, woods, spices, and gourmand notes — no wonder it’s a perfumer’s favourite. Bergamot conjures feelings of clarity, calm, and timeless sophistication, often reminding us of crisp linens, thoughtful rituals, and effortless elegance. Whether in a sunny daytime cologne or a refined evening chypre, bergamot adds that perfect touch of subtle refinement.
Take Citrus Brasilis — here, bergamot’s top note shines with a clear, vibrant citrus brightness, its soft sweetness and herbal hints blending effortlessly with lemon and mandarin, gently leading into the fragrance’s smooth floral and musky heart.
Mandarin is the gentle, charming citrus note that delights with its sweet, juicy aroma. Softer and rounder than lemon’s zing or grapefruit’s bitterness, it offers a velvety citrus glow that feels instantly uplifting. Often taking the spotlight as a top note, mandarin opens fragrances with a burst of innocent sweetness — a favourite in fruity florals, soft gourmands, and sun-kissed summer colognes.
Its versatility is a dream: mandarin can brighten creamy vanillas, soften spicy notes, or add a warm glow to delicate white florals. The scent of mandarin conjures up sun-drenched orchards, nostalgic childhood treats, and those golden, lazy afternoons — creating an emotional connection that’s both comforting and radiant. Whether sparkling in daytime scents or adding a subtle sweetness to more sensual blends, mandarin brings approachable charm that lingers lovingly without ever overwhelming.
In Vallense Sun, mandarin adds a juicy, sunlit sparkle to the opening — a fresh citrus burst that balances passionfruit and lemon perfectly, leading you into a luminous journey of soft tropical florals and golden warmth.
Grapefruit is one of perfumery’s most refreshing citrus stars, with its lively blend of tart bitterness and juicy sweetness that instantly wakes up the senses. Unlike the softer, rounder notes of mandarin or orange, grapefruit delivers a sharp, sparkling edge — making it a go-to top note in sporty colognes, unisex blends, and fresh aquatic or green fragrances. Its zesty bite brings a modern, clean vibe that’s perfect for fans of bright, upbeat scents.
Beyond its fresh scent, grapefruit carries an uplifting, mood-boosting energy that’s ideal for daytime wear or warm weather. It partners beautifully with mint, vetiver, jasmine, and woods, striking the perfect balance between lightness and depth. Grapefruit conjures feelings of clarity, motivation, and effortless cool — think of a brisk morning walk or a freshly squeezed juice captured in a bottle. Whether you need a lively pick-me-up or a refined citrus twist, grapefruit adds vibrant style and confident charm.
In Parfums de Marly Perseus, grapefruit shines as a bright, zesty top note that energises the scent and balances its rich, woody heart with fresh vibrancy from the very first spray.
I was over the moon to be asked to a blending experience at Experimental Perfume Club. You can book a free 20-minute session, where one of the excellent staff will take you through a selection of blends and combinations to find your fragrance. I had the privilege of the Luxe Blending Experience. This is a one-on-one session, rather than being part of a group, but can be booked for two people. For example, a couple looking for something special for their big day will get a fragrance each that will compliment, not clash, or one outshine the other.
In a curtained off section of the boutique in Monmouth Street, is a perfumer’s organ, where it’s possible to sniff various ingredients in their natural state. It may be surprising to find some have very little, if no smell, but a good place to start learning how fragrance is constructed. The fabulously knowledgeable staff will be happy to answer any questions you have on the perfume house.
Emmanuelle Moeglin, founder of Experimental Perfume Club, always had the intention of making fine fragrance as personal and available for as many people as possible. By sticking to the traditional, minimalist French approach to perfumery and sourcing ingredients from Grasse, from a trusted selection of suppliers, helps to achieve this goal. In working this way, sustainability is assured and once the raw materials have been processed, they are sent to London where all the blends are constructed. Cutting out the middleman also means these savings are passed on to the consumer.
Emmanuelle has created 9 Essential blends. Think of these as the building blocks of the fragrances – 3 top blends, 3 heart blends and 3 base blends. They can be worn as a perfume themselves, but they are expertly crafted to work together – blend – in harmony to create all the fragrances from the perfume house.
You would be forgiven for thinking that with 3 top blends, 3 heart blends and 3 base blends that there are 27 combinations. In fact, by adjusting the percentage used of the Essential ‘building blocks’, there are a myriad of concoctions. Some of the most beautifully balanced combinations are available as Signature Blends. Velvet Incense, for example, is 7 parts Bergamot Incense and 1 part Amber Iris, giving a huge dose of sparkling citrus, with a touch of warm amber and soft iris.
After sitting down at the organ, you have an initial chat with your host, who will ascertain what fragrance you like or are looking for. You will then be given the three Essential top notes to try on blotters and be asked to choose one. This is repeated with the heart and base notes. There are no wrong choices as all the blends have been designed to work together. Your selection will determine which two Signature Blends your host will suggest. One will be sprayed on your right wrist, the other on your left. You can then opt for one. It’s no easy task. But once decided, a measuring tube is rinsed with ethanol and after you have donned lab coat and safety glasses, you are invited to pipette the desired measure of each of the Essential blends into the measuring tube. This is then decanted into a bottle for you. Oils are replaced every week and are poured at 28%+ concentration, so not only is the quality of the fragrance exceptional, but at extrait strength, the longevity is too.
Here comes another tricky part – naming your fragrance. A label is printed with your chosen name and applied to the bottle. The bottle is then boxed, with a card telling you your blend, the proportions of Essentials and the date. You can then contact EPC at any future time to reorder your own fragrance as all the details are stored on their database.
As Signature blends are rotated seasonally, they are not always commercially available, but can always be made to order. That way, you get an (almost) unique scent not available to others. Refills can also be purchased at a generous 40% discount. And there is a special refill nozzle for international customers.
The Luxe Blending Experience is £195 pp for an hour, but you do come away with a 50ml bottle of fragrance, worth £145. Knowing it’s a fragrance you love, why you love it, and that not many others will have it, is worth so much more.
If you are unable to get to the boutique in London, the EPC Discovery Set has the nine Essential Blends for you to wear and blend at home and is available to purchase here.
Today we revisit an article from issue 22 of The Scented Letter published in 2017. The trend for gourmand fragrances continues with more recent releases such as Malin + Goetz Strawberry (2021), Akro Bake (2023), and Experimental Perfume Club Pistachio Haiku launched yesterday, making this piece still relevant today.
Let them wear cake
In 1992, Thierry Mugler’s Angel made olfactory shockwaves – and created a whole newfragrance family, the ‘gourmand’. In celebration of its 25th year, Senior Writer Suzy Nightingaleinvestigates a perfumed recipe for success. Photography: Jo Fairley
Dessert-like perfumes that tickle the tastebuds as well as the nose are now spread before us like a perfumed picnic. Their omnipresence – and perhaps omnipotence – might lead us to feel they’ve been around forever, but in reality, the perfumista’s sweet tooth has only truly been satisfied for two and a half decades. Shocking the world of fragrance with its wildly futuristic composition of candy floss, caramel and a specially devised accord of red berries and patchouli (which was two years in development, alone), Mugler’s Angel went on to revolutionise the fragrance industry and redefine the long-held classic categories by giving birth to a whole new genre: the ‘gourmand’.
It essentially translates from the French as ‘greedy’ – someone who just can’t say no to temptation. These perfumes remind us of self-indulgent delights: a banquet of rich dishes slathered with chocolate, drizzled in honey, frosted with sugar and wafting forth delicious aromas of roasting nuts, cookies still warm from the oven and sweetie-speckled ice creams delectably dripping down their caramel cones. Love or loathe the original fragrance, it cannot be denied that Angel heralded a whole new era of fragrant epicureanism – perhaps tapping into the dawning zeitgeist of youthful exuberance that swept the UK and America in the 90s, with an explosion of new music and daring, body-conscious fashion almost painted onto the won’t-get-out-of-bed-for-les-than-$10,000 supermodels who still owned the catwalk, at the time. But was anyone really ready for this room-rocking ‘scent bomb’? Not our Editor, Jo Fairley, who was at the launch – presided over by the MuglerParfums’ padded-shouldered, power-suited then-president Véra Strubi, in an all-black, plushly-carpeted room on Bond Street. ‘I remember being given the just-sprayed spill of Angel to smell – and the PR must have seen the look on my face because she asked me: “Jo, are you OK?” It’s one of only two occasions – the other was Dior Poison – when I’ve experienced what the phrase “olfactory shock” really means. It was like nothing I’d ever smelled before, and I literally felt stunned. “Just getting my nostrils round it,” I replied – and although it took some time, I’ve come to appreciate Angel as a masterpiece. While also acknowledging: this perfume will never be for everyone…’
Gourmand essentially translates as ‘greedy’ from the French – someone who just can’t say ‘no’ to temptation
It turns out that the team behind this unique composition had a strong hunch it was going to rock the olfactory world on its axis, all along. Created by master perfumer Olivier Cresp and talented fellow nose, Quest International’s Yves de Chiris (the scented heir to the French de Chiris perfume dynasty), those involved included Ms. Strubi – with plenty of direct creative direction from Mugler himself.
As Olivier Cresp recalled in an interview with Michael Edwards for his book Perfume Legends, ‘I can still remember Thierry’s words when he described the sensation of the aromas he recalled: the caramel scent of sugared apples, the sugary notes of candy floss and the smell of the funfair.’ As Cresp recounted, Angel began its journey as an accord of chocolate, honey and vanilla. ‘I think that Yves’ idea of adding patchouli was a stroke of genius,’ the perfumer noted.
As De Chiris explained to Michael Edwards: ‘The scent of a funfair is largely the aroma of fresh sawdust and the bittersweet fragrance of the wooden stalls. To me, it was reminiscent of the warm, woody and bittersweet scent of patchouli. The words bitter and sweet were the key: everything had to be a little bitter to balance and contrast the sugary scents of chocolate and toffee apple.’ Thereafter, Angel went through infinite stages of transition, with patchouli as the satellite ingredient – to the point the perfume was actually code-named ‘Patchou’, with the first 60 versions mere variations on a theme of patchouli and vanilla. But it took the combined foodie childhood reminiscence of Cresp and Mugler – talking for three hours on Cresp’s sofa about memories of dipping bread in chocolate and visiting fairgrounds – to provide the ultimate guiding star of the scent’s direction.
Explaining that his previous work in the flavours industry in America proved key to his combining food and fragrance, Cresp describes the gastronomic trials. ‘I used some chocolate, some praline, some cocoa… It was a very strange combination. On some days, it was overdosed with cocoa, or with chocolate, or with honey and so on. But then after two years, I found the right balance.’ That balance was ultimately achieved via a whacking great dollop of ethyl maltol (synthesised smell of cotton candy and caramel). paired with red fruits, the sweetness juxtaposed by a monumental 30% dose of camphorous natural patchouli.
Yet it’s interesting to note what happened when Angel finally descended. ‘The industry couldn’t believe someone had the guts to launch something so “out there,”’ comments Sophie Bensamou, Vice President at the North America Fine Fragrances Division of Symrise. ‘It was described as addictive,’ says Cresp. But many were describing it as just plain odd, and it took a while for the world to wake up to this new trend…
In an interview with blogger Persolaise, Cresp reflected on the reasons why Angel became such a blockbuster. ‘Because it was weird, it was completely different… I knew deeply, in my blood, that it would be a success. I knew it could be number 1.’ (And indeed, in some markets around the world, Angel would overtake Chanel No.5.)
Since then, hundreds of gourmand fragrances have fed our hunger for scented sweeties – and it’s one of the strongest trends we’re seeing in fragrance, as we enter 2017. Interestingly, Angel launched at a time of global uncertainty, in the midst of an economic downturn. 25 years on, the world – as our Twitter feeds and our TV screens update us, constantly – feels equally unsettling. Are gourmand fragrances are the olfactory equivalent of comfort eating? The no-calorie biscuit tin?
Certainly, with an ever-expanding offering of dessert-inspired scents for sweet-toothed perfume-lovers of both sexes, we say: long may we have our cake and wear it, too.
FROM SHALIMAR TO LA PETIT ROBE NOIRE
How gourmand really began with Guerlain
From a technical perspective, today’s gourmands are a sub-category of Oriental fragrances. But for the true ancestry of the gourmand family, we must look way back to the voluptuously alluring Guerlain Shalimar, which shimmied its way into the hearts of fragrance-lovers, ushering in a brand new era of temptingly sweet siblings.
In 1925, it was Jacques Guerlain’s daring use of ethylvanillin (a completely new synthetic gourmand molecule), blended with the already-popular Jicky accord, which set the table for sweet treats to follow. Vanilla is also an essential element of the famous signature ‘Guerlinade’ base – alongside rose, orris, tonka bean, orange blossom, jasmine, sandalwood and bergamot – which features in so many Guerlain creations.
‘At Guerlain, vanilla is one of the perfumer’s favourite raw materials,’ the legendary fragrance house explains. What’s more, Guerlain add, ‘it has transcended the eras, becoming surprising in Jicky, delicious in Shalimar and swirling in La Petite Robe Noire…’ Among later good-enough-to-eat treats in Guerlain’s portfolio, the 2002 release of Spiritueuse Double Vanille tempted us with what is basically a wearable vanilla/rum liqueur – a scent that regularly features on the must-have shopping lists of gourmand perfume lovers. Intriguingly, Guerlain explain, just like dropping a little vanilla essence into a cake mix or adding a sprinkle of spices to whatever you’re cooking, Spiriteuse ‘can be added to all other Guerlain fragrances for a very personal touch.’
By 2012 Guerlain were introducing a flirty fruitiness to that vanilla-rich Guerlinade accord, with La Petite Robe Noire adding handfuls of black cherries and the smokiness of black tea to the menu. In-house perfumer Thierry Wasser went on to offer a more overtly gourmand take on the original Shalimar with the mouthwatering lemon tart-like Shalimar Souffle de Parfum in 2014, with the more recent La Petite Robe Noire Intense throwing in blueberries and deepening the sweetness still further. The pudding course, it is clear, is still very much on the menu.
Hundreds of gourmand fragrances have now fed our hunger for scented sweeties
Sweet somethings
While Angel wasn’t the first fragrance to tempt us with the sensorial sweetness of vanilla (see our history of Guerlain’s love affair with the ingredient mentioned above), or even an overdose of ethyl maltol (we can reference L’Artisan Parfumeur’s 1978 Vanilia for that), it became the perfume to shape and define the genre because of its sheer unexpectedness. Released against a backdrop of easy, breezy aquatics and ultra-clean scents like L’Eau d’Issey, the explosion of candy-floss and ‘fruitchouli’ in Angel was like the punk of the perfume world turning up to a nouvelle cuisine dinner party and pelting the astonished guests with pastries.
Had you mentioned chocolate, cupcakes, spun sugar and marzipan as briefs to perfumers working a couple of generations before, they would have raised an eyebrow and perhaps suggested you satiate your cravings by tucking into an éclair. But these decadent treats were no mere novelties, and since Angel’s debut, foodie notes have been steadily creeping into the recipes of countless blockbuster scents.
Hanae Mori’s Butterfly (1996) fused sugared strawberries with almonds. That same year Lolita Lempicka for women (today known as Lolita Lempicka Le Premier Parfum) tempted with licorice and praline. Dior’s Hypnotic Poison (1998) paired bitter almonds with creamy musks, while Addict (2002) ramped up the irresistible nature of vanilla.
Calvin Klein’s Euphoria (2005) balanced persimmon, pomegranate and cream. That same year, Paco Rabanne’s Black XS Cologne – interestingly, a male gourmand-esque scent released a full two years before its female counterpart – infused lemons with sage, praline and cardamom. Perhaps one of the biggest unashamedly toothsome blockbusters of modern times has been Viktor & Rolf’s Bonbon (2014); presented in a glass bow of a bottle, the juice sumptuously drenched in layers of caramel, it flagrantly celebrates the sweetness within.
Fragrances such as the caramel coffee of A*Men by Mugler (1996), the spiced cocoa of Guerlain’s L’Instant Pour Homme (2004), Valentino’s coffee-and-hazelnut Uomo (2014) and Zadig & Voltaire’s sublime, salty vanilla in This Is Him! (2016) follow a similar – if slower – trajectory for the chap. Many men, however, have been delighting in dousing themselves with women’s gourmands for years. And trust us: on a man’s skin, these confections can be beyond delicious…
VERY VANILLA
● GUERLAIN SHALIMAR SOUFFLE DE PARFUM Goddess eats lemon meringue
● SERGES LUTENS UN BOIS DE VANILLE Toasted marshmallows, campfire cosiness
● JERABOAM INSULO Sexy custard, sinfully slathered
CARAMELICIOUS
● THIERRY MUGLER ANGEL Wagner does dessert course
● VIKTOR & ROLF BONBON Naughty – but very, very nice
● SHAY & BLUE SALT CARAMEL Liquidly luscious, comfortingly cocooning
Having experienced the third full moon of the year – and the first of true spring – this is traditionally a time to reflect on what has passed and is no longer useful to dwell on; and look to the future with hopefulness and a renewed sense of optimism in our hearts. One brand which so brilliantly connects these soulful moments with their beautiful scents is ARgENTUM, and this year, they’ve even created a Full Moon Playlist to enhance this period of self-reflection.
ARgENTUM elucidates: ‘This earthy Full Moon is asking us to connect with reality and take stock of what needs to stay and what needs to go. Nothing is linear though, what’s meant to be will always circle back and return, so go with the flow.’
The fragrant mysticism even carries through to the way they match you to a scent in their collection. Twelve ‘archetype’ cards act as an initial way to guide you towards a fragrance to try, but founder Joy Isaacs explains that this first match isn’t set in stone – it’s used merely as a starting point to finding your scent (or several – none of us are linear, and our mood that day may differ from the type of perfume we need to harness on another). Joy told us: ‘Our ARCHETYPE cards invite you to uncover symbolic imagery that reflect inherent energies – patterns that are common to us all.’
The best way to begin narrowing down your scented selection, after that ‘matched’perfume personality, which you can find on their on their website. Then, suggest trying all of the fragrances on your own skin. We recommend indulging your senses by trying ARgENTUM’s Les Parfums Infinis Discovery Kithere while listening to their Full Moon Playlist. And we think the songs and fragrances coalesce particularly well in the ARgENTUM Earth Collection Kit here
However you choose to experience the fragrances, we hope you can take the time to breathe deeply, relax a moment, and contemplate the even lighter, brighter days ahead. Happy Spring!
In a curtained off section of the boutique in Monmouth Street, is a perfumer’s organ, where it’s possible to sniff various ingredients in their natural state. It may be surprising to find some have very little, if no smell, but a good place to start learning how fragrance is constructed. The fabulously knowledgeable staff will be happy to answer any questions you have on the perfume house.
