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12/21/2019
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8
Lemon and marzipan
The name Zucchero di Mandorla, loosely translated as almond sugar, points strongly to what awaits us here olfactorily: a fine-sweet gourmand fragrance in the direction of marzipan. Probably a not exactly small part of the perfumes will now decline here, because this sweet polarizes almost as much as raisins - for whatever reason. I, for one, like the stuff, as long as it is of high quality, i.e. with an extremely high proportion of marzipan paste. Those who know the speciality from Lübeck will probably agree with me.
Zucchero di Mandorla begins relatively unusually with a good dash of lemon and lime, but also with a strong liquor-like accompanying note, which unfortunately does not remind of Amaretto but rather of something fuzzy from the Erlenmeyer flask. Not a really round start, but it passes quickly and then makes room for the sweetish almond scent.
During this phase, the eau de parfum oscillates between the said marzipan and sweetened almond milk. Right in the middle of it a confusing green core, which I would assign to mimosa, accompanied by some floral borrowings.
It is also irritating that there is nothing in the pyramid to indicate anything with almonds or the like. I don't know how to do that or if you have embezzled anything, but at least the name promised and even kept its promise.
In the back, vanilla dominates more consistently as a cuddly finish, whereby one naturally wonders whether the green mimosa-like part was absolutely necessary or whether it is a small creative surprise. At least it's an "m" in the way. E. the gourmand round course. Perhaps others have thought the same, as Zucchero di Mandorla has now been discontinued according to the website. I find this fragrance far more successful than the much too artificial Nuvola Talcata by Sinfonia di Note, which is still around. I don't think I need to understand everything...
Zucchero di Mandorla begins relatively unusually with a good dash of lemon and lime, but also with a strong liquor-like accompanying note, which unfortunately does not remind of Amaretto but rather of something fuzzy from the Erlenmeyer flask. Not a really round start, but it passes quickly and then makes room for the sweetish almond scent.
During this phase, the eau de parfum oscillates between the said marzipan and sweetened almond milk. Right in the middle of it a confusing green core, which I would assign to mimosa, accompanied by some floral borrowings.
It is also irritating that there is nothing in the pyramid to indicate anything with almonds or the like. I don't know how to do that or if you have embezzled anything, but at least the name promised and even kept its promise.
In the back, vanilla dominates more consistently as a cuddly finish, whereby one naturally wonders whether the green mimosa-like part was absolutely necessary or whether it is a small creative surprise. At least it's an "m" in the way. E. the gourmand round course. Perhaps others have thought the same, as Zucchero di Mandorla has now been discontinued according to the website. I find this fragrance far more successful than the much too artificial Nuvola Talcata by Sinfonia di Note, which is still around. I don't think I need to understand everything...
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