Mexican chocolate
Myrrh
Clove
Peru balsam
Prune
Raisin
Vanilla
Angelica
Benzoin
Black pepper
Caramel
Cassia
Castoreum
Coffee
Copal resin
Davana
Honey
Labdanum
Musk
Nutmeg
Palm sugar
Tolu balm
Neroli
12/24/2024
Floyd
361 Reviews
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41
Tenochtitlán, 1486
Patlee gazed reverently into the rising sun above Huēy Teōcalli, the great pyramid. Then he prepared what his king asked for. It was as if the cocoa bean, the gift of the feathered god of the winds, flowed like black liquor over the warm leather in Patlee's sparse kitchen. There was a glosen running from inside the pod of withered prune and dark raisin on golden-brown tincture of tart-sweet benzoin that crystallized into smoky caramel. He ground it with nutmeg and the nails of the clove, with tart cinnamon of the cassia bark, with resinous pods of black vanilla and coffee beans to form a spicy paste, the Xocolatl, the potion of the gods, which had to be rich and bitter, dark as honey for the sacred ritual
**
With "Chocolatl", Stephen Dirkes from the New York label Euphorium Brooklyn dedicates himself to Xocolatl, the potion of the gods, which was reserved only for the privileged in the Aztec empire and further developed a Mayan tradition. Loosely translated, the term stands for bitter water, as the drink was made from bitter cocoa beans ground into a paste and mixed with warm water and spices such as pepper, chili and vanilla. Xocolatl was said to have healing and intoxicating effects, among other things. Dirk's interpretation of the theme expands the aroma spectrum by several facets.
The fragrance begins like a black, bitter cocoa liqueur, which soon brings to light notes of dried plums and dark raisins as well as medicinal benzoin resins, which soon crystallize into smoky caramel notes (palm sugar, caramel). Pungent spices such as pepper, cinnamon (cassia, Peru balsam), tart nutmeg and bitter clove soon mask the sweetness, however, and dark coffee also comes to the fore, carried by black-resinous vanilla notes (vanilla, tolu balsam), tart honey, subtly leathery animal notes (castoreum) and almost bitter myrrh. It is almost astonishing how all these facets can be perceived like a kaleidoscope, creating a harmonious, bittersweet-spicy overall picture that is moderately projected and stimulating throughout the evening.
(With thanks to PerfumeAl)
With "Chocolatl", Stephen Dirkes from the New York label Euphorium Brooklyn dedicates himself to Xocolatl, the potion of the gods, which was reserved only for the privileged in the Aztec empire and further developed a Mayan tradition. Loosely translated, the term stands for bitter water, as the drink was made from bitter cocoa beans ground into a paste and mixed with warm water and spices such as pepper, chili and vanilla. Xocolatl was said to have healing and intoxicating effects, among other things. Dirk's interpretation of the theme expands the aroma spectrum by several facets.
The fragrance begins like a black, bitter cocoa liqueur, which soon brings to light notes of dried plums and dark raisins as well as medicinal benzoin resins, which soon crystallize into smoky caramel notes (palm sugar, caramel). Pungent spices such as pepper, cinnamon (cassia, Peru balsam), tart nutmeg and bitter clove soon mask the sweetness, however, and dark coffee also comes to the fore, carried by black-resinous vanilla notes (vanilla, tolu balsam), tart honey, subtly leathery animal notes (castoreum) and almost bitter myrrh. It is almost astonishing how all these facets can be perceived like a kaleidoscope, creating a harmonious, bittersweet-spicy overall picture that is moderately projected and stimulating throughout the evening.
(With thanks to PerfumeAl)
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