Apricot in Cognac

The combination of apricot and toasted sesame is uncommon in Western perfumery. Apricot brings a lactonic, almost peachy sweetness that tends to read soft or fleeting on its own. Sesame changes that equation, its savory depth pulls the sweetness toward something more substantial, more textured. Here, sandalwood amplifies the effect, adding a creamy, almost buttery wood that extends the drydown well beyond where apricot typically lasts. Benzoin adds resinous warmth, and the cognac accord, drawn from barrels the house has worked with since its founding, ties everything back to the brand's core obsession: base as ingredient, not just medium.

The evolution

The opening arrives bright and immediate. Orange and tangerine give it a citrus spark that lifts the apricot off the skin, that first moment when the fruit smells almost effervescent, like biting into a ripe apricot on a warm afternoon. Within minutes, the sesame takes over. Roasted, nutty, quietly assertive. The apricot doesn't disappear; it deepens, merging with the sesame into something richer and more complex. The sandalwood arrives at the hour mark, creamy and warm, pushing the fruit into the background but never entirely letting go. By the third hour, the drydown settles into a warm amber, benzoin and sandalwood, with a ghost of cognac that stays close to the skin. On fabric, the sesame and sandalwood linger into the next day.