Dalissime Salvador Dali

Dalissime arrives as a fruity confection that doesn't pretend to sophistication—and therein lies its peculiar charm. Mark Buxton constructs something deliberately candy-like, where the apricot and peach open with an almost candied density, their stone-fruit sweetness immediately undercut by pineapple's tart brightness. It's the olfactory equivalent of a tin of luxury sweets from 1994, when surrealism met maximalism in both art and fragrance.

The floral heart emerges with jasmine and lily of the valley creating a creamy, almost soapy landscape, though the tagetes adds an unexpected green, slightly herbaceous counterpoint that prevents the composition from dissolving into pure saccharine. Rose and narcissus float through this sweetened garden like half-remembered dreams, contributing powdery texture rather than true florality. There's something distinctly nostalgic here—not vintage in the classical sense, but rather evoking a specific cultural moment when Franco-American sweetness dominated niche fragrance.