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Rediscovering the olfactive traces of the Old Convent of Jesus Maria, where sophisticated nuns worked on complex recipes of sweet scents.
November 1695, Mexico City.
Deep inside the halls of the Royal Convent of Jesus Maria, a group of reverent nuns prepares a Baroque recipe of spiced Cocoa. The brew is infused with an assortment of chilies that tempt rapture, and the air is rich with the scent of exotic spices. After centuries of safe-keeping within this closed world, their secrets are finally revealed to the senses.
Developed in conjunction with Rodrigo Flores-Roux and Yann Vasnier.
Key Notes: Cocoa Absolute, Mexican Vanilla, Cinnamon, Chili infusion
Top notes: Sesame seed, Cinnamon bark and Oregano
Middle notes: Clove buds, Cumin, ‘Huele-de-Noche’ (Night-blooming jasmine) and Chili infusion
Base notes: Mexican Vanilla Bean, Cocoa Bean Absolute and Oriental- Chypre accord.