Bitter Almond.

What it smells like.

Bitter almond smells of marzipan and cherry stone: sweet, nutty and faintly sharp, with a cool edge that keeps it from being cloying. It is the note that gives cherry its liqueur quality.

It works over warm bases, where it adds a confectionery richness without much weight, and it pairs naturally with cherry and tonka. Used heavily it can read as flavouring rather than fragrance, so it is usually a supporting note.

In a blend.

Sweet and slightly sharp. Gives gourmand blends a nutty backbone.

Sweet. Soft sweetness without overpowering.

Pairs beautifully with.