Archive Caramel
Base note · Sweet
Caramel.
Burnt sugar, buttery and slightly bitter at the edge.
Our read on the material, not a measurement.
What it smells like.
Caramel is cooked sugar: buttery, warm and just slightly burnt, with a bitterness at the edge that keeps it from being flat. It is a gourmand note in the truest sense, and it smells like something you could eat.
It gives a blend real comfort and it holds well on skin. The problem is that it does not leave much room for anything else. Caramel with vanilla and cotton candy is a single sweet idea repeated three times; caramel with vetiver, coffee or sage is far more interesting, because the dryness gives the sweetness a shape.
In a blend.
The most gourmand note on the bench. Caramel makes a blend read as dessert. Balance it with something dry or it will be one-dimensional.
Sweet. Soft sweetness without overpowering.
Pairs beautifully with.
Blend with caramel.
Pick it at the bench, choose up to four notes per tier, and we blend it by hand in Adelaide.
Open the bench