One of the central pillars in the perfume formula is the double distilled extract of COCOA beans from the Ivory Coast. Very hard to get, not available every year, produced in smaller batches: HERAUD might not be available at all times."The inspiration behind HERAUD came from a deep desire to create a truly unique fragrance. I aimed to craft a fragrance centred around rich cacao extracts, taking it beyond the usual gourmand scents. I wanted to make a perfume that’s both delicious and sophisticated, combining the comforting sweetness of gourmand notes with a modern touch and timeless appeal. Using high-quality cacao extracts as the core, I achieved a luxurious aroma that lasts all day. I wanted this fragrance to be warm and ambery, wrapping you in a cozy scent that’s perfect for any occasion. Its long-lasting nature ensures that the delightful mix of sweet and bitter cacao, along with hints of vanilla and bourbon bergamot, stays with you throughout the day. The idea was to balance modern and classic elements, offering a unique scent that’s both familiar and refreshingly new. I wanted it to be a celebration of gourmand indulgence, carefully crafted to be beyond the ordinary. The addition of bourbon bergamot adds a fresh, slightly citrusy edge, enhancing the complexity of the fragrance. To further enhance the scent, I incorporated woody notes that are dry and crisp, providing a perfect balance to the ambergris and musky undertones. These woody notes give the perfume a grouding effect, adding depth and sophistication without overpowering the gourmand elements. The result is a multifaceted and intriguing fragrance that evolves beautifully on the skin."