Year: 2011
Notes: coconut, heliotrope, almond, vanilla, tonka bean
Don't be fooled by the name, as there's nothing aquatic about Dolce Acqua whatsoever.
Imagine a doughy cake mix, consisting of almond and vanilla essences, in a mixing bowl with caster sugar and flour lining the rim. Then add a drop of cherry flavouring and that's what Dolce Acqua smells like. With a fleeting coconut accord, the main reservation is that it initially smells too raw – so much that one is able to discern the butter and the rawness of the eggs seeping through.
But with a faint loukhoum theme running throughout the composition (coupled with an unexpected liquor accent during the drydown), it does smell less raw and more sugary as it progresses. This leads one to consider if an olfactory transition from raw to baked was intentional, or if it was just a convenient conceptual fluke.
Just like the other vanilla creations from this house, both longevity and sillage are more than satisfactory.
Imagine a doughy cake mix, consisting of almond and vanilla essences, in a mixing bowl with caster sugar and flour lining the rim. Then add a drop of cherry flavouring and that's what Dolce Acqua smells like. With a fleeting coconut accord, the main reservation is that it initially smells too raw – so much that one is able to discern the butter and the rawness of the eggs seeping through.
But with a faint loukhoum theme running throughout the composition (coupled with an unexpected liquor accent during the drydown), it does smell less raw and more sugary as it progresses. This leads one to consider if an olfactory transition from raw to baked was intentional, or if it was just a convenient conceptual fluke.
Just like the other vanilla creations from this house, both longevity and sillage are more than satisfactory.
