Mezcal Chocolat
Co-created with chef Mathis Molinié, mezcal and cacao meet through sharp chili and lime, smoky depth and creamy sweetness.
Perfumer: Ashley Santiago
Chef Mathis Molinié’s collaboration explores a pairing of mezcal and cacao, with contrast at the centre. Chili pepper and a salted-lime impression bring sharpness to a fruity mezcal accord. Lime oil, olibanum and a rum extract contribute brightness and a smoky depth within the composition. Rich cacao absolute then meets smoky vanilla and creamy woods, allowing warmth and sweetness to coexist with a darker edge. The idea has something in common with a culinary pairing: a little bite and bitterness can change the character of something indulgent. It could suit a day when a warm gourmand needs an unexpected twist.
