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Composition
A dark gourmand from The Cellars line by Sidonie Lancesseur, inspired by an Irish coffee twisted with pirates' rum. Rum opens over dark chocolate, coffee, almond and heliotrope, with caramel, sugar cane, sandalwood, vanilla, tonka and vetiver in the base.
To me this is dessert with a pirate flag. Rum splashes dark at the start, then dark chocolate, coffee, almond and heliotrope pile on, bitter, nutty, powdery-sweet all at once. Heliotrope dusts it all with a cherry-almond powder, like marzipan over dark chocolate. Caramel and sugar cane melt through sandalwood, vanilla and tonka in the base, vetiver keeping the sweetness from drowning. It is called a dark gourmand, but the darkness is theater, underneath it is pure indulgence. If you like your perfumes edible, this is the main course. Beginner-friendly.
✓ Beginner-friendly
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