Ambergris Cacao feature

Ambergris Cacao featureCan ambergris pull off being dark? Gourmand? Challenge accepted. This showcases how the Ambergris Spectrum can transform into a gourmand, caramelized, nutty, and sweet cocoa dusted patisserie, while picking up sparkling and tart notes of blood orange, blackcurrant, and raspberry along the way.

So came raspberry

where the heat is low but the soul of the material is most visceral

One of the most thrilling moments in this journey is stumbling upon a vintage batch—one that carries history

Then I realized the structure had already existed in an earlier castoreum composition of mine

and slightly powdery facets

each offering a glimpse into olfactory history

While the raspberry provided a beautiful transition into the rose heart

I wondered: could it be even better

and Traditional Kasturi

To achieve this I introduced Sri Lankan Sandalwood

Vanilla softened the contrast

Rather than standing apart from those materials