Chopard Casmir, 1991

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Perfumer Michel Amairac

Casmir is the amphibious step where perfume evolution took a creature from the oriental sea to the terra firma of the gourmand. The vanilla is comfortable yet unpalatable in the manner of vanilla extract—you might make cookies with it, but you would never pour it in a glass and down a slug. The peachy/apricot fruit gets reshaped by benzoin and patchouli and grows unsettlingly inedible. It’s the scent of spoiled jam or a syrupy liqueur. The fruit lends Casmir a disconcerting feeling of being caught at the threshold of ripe and rotting.

The unresolved dessert that had hidden at the background of big amber orientals for years took two steps forward and gave us the fairly ugly but certainly interesting Casmir.

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