06/14/2018

JoHannes
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JoHannes
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Guatemalan chocolate melange - a short commentary
So there are days when a fragrance that has been with me for a long time, that has been tested and felt good a long time ago, there are those days when such a fragrance is leaving an open door open for me. And fascinates me and lets me marvel and enjoy. Today is such a day, a day full of longing for chocolate, for sweets - a Xocoatl day.
Xocoatl = translated cocoa, better cocoa powder. And this is exactly where the journey begins:
Pure cocoa powder (100%), spicy, a little bitter and fine sweet. In addition, there are a few dark, juicy fruits, which, however, remain discreetly in the background. When I wear it, a fruity cocoa-like breeze always blows around my nose.
The moist pulp of a freshly scraped vanilla pod was added as a further ingredient. And all this melange is put into a still wet rum barrel and stored for a few years. In the rum barrel a Ron Zacapa Centenario from Guatemala matured for 23 years, which captivates with its fine spice and fruity notes.
When this barrel is opened after a long period of ripening, a spicy, tender fruity, woody and chocolaty rum scent emerges. Restrained, but still present.
And: beautiful!
Xocoatl = translated cocoa, better cocoa powder. And this is exactly where the journey begins:
Pure cocoa powder (100%), spicy, a little bitter and fine sweet. In addition, there are a few dark, juicy fruits, which, however, remain discreetly in the background. When I wear it, a fruity cocoa-like breeze always blows around my nose.
The moist pulp of a freshly scraped vanilla pod was added as a further ingredient. And all this melange is put into a still wet rum barrel and stored for a few years. In the rum barrel a Ron Zacapa Centenario from Guatemala matured for 23 years, which captivates with its fine spice and fruity notes.
When this barrel is opened after a long period of ripening, a spicy, tender fruity, woody and chocolaty rum scent emerges. Restrained, but still present.
And: beautiful!
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