A 7th generation Master Perfumer from Grasse, France, Xavier decomposes fragrances the way a musician would hone in on the guitar in a piece of music.
As a junior perfumer working in Mexico (about 10 years ago), Xavier came across this tea that they drink a lot called 'Agua de Jamaica'. It's a Hibiscus flower infusion.
"I thought the smell was lovely and very faceted and quite astonishing. I couldn't see any product in the market using that. Working with the actual smell of Jamaica (hibiscus). The result were interesting and with quite an innovative accord on the top note.
The orris butter (iris butter) addition is a perfumer's logic. The direct agua de Jamaica (hibiscus) smell was very direct but lacked a chic impression, especially in the heart note. The Orris gives another dimension and adds some depth and roundness in the scent.
The red fruits note is blended in and those do not give a young feel which is usually the downside to fruity notes. The anis note brings a very chic smell to it.
The Ambregris addition is very rare within the perfumers as it not a common ingredient. It is difficult to judge the quality, and the supply chain is very random. But the effect on the base note is really interesting and as my teacher used to say, it's the most aphrodisiac note"