Passionfroudh
Tart passionfruit and mango, lit by ginger and black tea, settling onto smoky oud, cypriol and resin.
Passionfroudh takes the energy of Ipanema Beach as its starting point and ties Brazilian tropical fruit to the darker woody character of oud. In the brand's published pyramid, ginger opens with a sharp, warm brightness, joined by the green edge of tagetes and the slightly tannic warmth of black tea. At the centre sit ripe passionfruit and mango, tart and juicy, kept in check by black pepper, with rose adding a faint floral roundness. The base gathers dry olibanum, soft gurjun balsam, earthy cypriol and Oudh Assafi. Fugazzi uses natural Oudh Assafi generously and presents it as a rare material from Southeast Asian agarwood, leathery and animalic in character. The appeal lies in that contrast: bright fruit settling onto smoky wood and resin. Rather than a literal beach postcard, it reads as sweet fruit placed over a shadowed woody ground.
