I’m very attracted to certain foodie notes in fragrances, especially coffee, chocolate, chestnuts, and milk, despite the sad fact that very few fragrances do those notes justice. Coffee, when taken too far, can smell bitter and burned. Chestnuts lose all the peculiar mealy, soft-ish charm they possess in the flesh and become an overly sweet sponge to other more distinct notes. Chocolate, well. Chocolate is a minefield. Too much vanilla and the impact is diluted; not enough and its intensity turns the stomach.
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