Dar Alteeb / دار الطيب
A unique visual signature based on accords, character, and seasonality
The red apple explodes with an almost violent synthetic sweetness, like biting into a wax fruit display piece that's been doused in cardamom essential oil. Bergamot flickers weakly at the edges, unable to cut through the cloying fruity-spicy miasma that coats the nostrils.
Diesel fumes muscle their way through lavender fields, turning what should be an aromatic reprieve into something industrial and confrontational. The geranium and clary sage struggle valiantly to maintain botanical credibility, but they're drowned in petrol-tinged sweetness that oscillates between fascinating and nauseating.
Mouldy wallpaper asserts itself as the dominant player—a damp, fungal sweetness that mingles with earthy patchouli and dusty tobacco leaf. What remains is peculiarly addictive in its strangeness, a sweet decay that clings to skin like the memory of a derelict building you once explored.
Baron opens with a peculiar dissonance—red apple rendered almost neon-bright against cardamom's resinous warmth, the bergamot doing little to bridge the gap between synthetic fruit and spice. Nicolas Beaulieu seems to have set out to capture the scent of a cluttered atelier, where diesel-soaked rags lie beside bundles of lavender and geranium cuttings, though the execution veers uncomfortably artificial. That diesel note isn't metaphorical; it's there in the heart, a petrol-adjacent sharpness that clashes magnificently (or catastrophically, depending on your tolerance) with the bourbon geranium's rosy-minty facets. The clary sage attempts diplomacy with its herbal-ambery character, but it's overwhelmed by the sheer strangeness of what surrounds it.
Then comes that base—"mouldy wallpaper" isn't florid copywriting but an actual listed note, and it manifests as a damp, musty-sweet accord that mingles with patchouli's earthy darkness and tobacco's dried-leaf bitterness. This is fragrance as provocation, a gourmand gone feral in the most unsettling way. The sweetness that dominates the accord profile isn't comforting; it's the sweetness of fruit left too long in a closed room, of sugar fermenting in corners.
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3.2/5 (125)