Caramel

Buttery, burnt-sugar sweet — spoon-licking gourmand at its most indulgent.

An accord rather than a raw material, caramel is constructed to mimic cooked sugar, often using ethyl maltol with vanilla and tonka. Warm, toffee-rich and faintly toasted, it leans full gourmand and pairs naturally with coffee, chocolate and amber. Pure edible comfort — the dessert course of perfumery.