favorite Gourmand note

Do you love the Gourmands like I do? what Gourmand notes do you favour the most? I love alcohol notes like Rum and Cognac mixed up with Chocolate and some Tobacco, I also love Vanilla but I recon the smell of Southern Comfort would make a great note, what do you think, delicious or what? Anyway Gourmand lovers tell me what you think, also let me know your favorite Gourmand fragrance. Out of Interest mine Is Tobacco Vanille and Aomassai.

I don't like all sorts of vanille - don't like that dessert kind of vanille. But dry woody vanilla. Like in Bois d'Iris by VC&A. But this is not gourmand...
Actually I'm not a gourmand girl. Gourmand is difficult - for me it must be borderline gourmand. Not too obvious. Not too synthetic. Although I love honey, I find many honey notes very artificial.
I like the cocoa note in "L'Instant de Guerlain pour Homme Eau Extrême". I like the hazlenut-vetiver-note in "Hermèssence Vétiver Tonka". The apple-cinnamon in "Ambre narguilé" (although I hate artificial apple-notes such as in "all about eve" etc.).
So, I can't generalize the notes, it all depends on their quality!!!

Vanilla
>== Like in "Vanille Noir" or "Spiritueuse Double Vanille"

Chocolate and cocoa
>== Like in "Angel" or "Strictly private"

Cloves, cinnamon
>== Like in "Tobacco Vanille" or "Opium"

Malt (cereal-like)
>== Like in "Ambra Mediterranea" or "Asmar"

Honey
>== Like in "Pure Havane"

I am no gourmand lover but I love the gourmand note tonka bean and amber. Ambery scents make me want to bite in the spot of my body wehere I have sprayed the scent on...smells to me like waffles, cooukies and freshly baked cake.
But mostly I love tonka bean and my favorite scent with lots of tonka is "By Night White" by profumi del forte.

Dark smokey vanilla, honey and tonka bean. I never thought of amber as so much gourmand, but if it is, I love it as well

I usually love gourmand perfumes, especially those from niche and more expensive houses... I think cheap materials can ruin a gourmand even more than a floral or oriental.

Vanilla, Chocolate, Cacao, Rum, Honey, Hazelnut, Almond, Coconut - these are my favorite gourmand notes.

cognac: to me Krigler's Established Cognac is my dream perfume. But after the first opening , which turns very quick, it melts into a 'mehhh' nothingness with almost zero longevity.... so I am not going to buy it for That price.

I like smokey vanille, tonkabean and honey.

Vanilla
>== Like in "Vanille Noir" or "Spiritueuse Double Vanille"

Chocolate and cocoa
>== Like in "Angel" or "Strictly private"

Cloves, cinnamon
>== Like in "Tobacco Vanille" or "Opium"

Malt (cereal-like)
>== Like in "Ambra Mediterranea" or "Asmar"

Honey
>== Like in "Pure Havane:f4a2cf23d3]
If you like cloves and cinnamon, you should try Vanille Tonka by Nicolai.

So Is Tonka bean a staple food, can you eat Tonka Bean Njdeb? I love the Idea of dark smoky vanilla, It sounds very me, honey also but Iv never tasted Tonka bean. I like to taste what I wear In my Goumands, do you?

Oh you sound like my kind of girl Lady Guusje, that Cognac note Is giving me a tingle as we speak.

Yes of course you can eat tonka bean. There are lots of dessert varieties with tonka bean, rather to be found at higher priced restaurants for gourmets. But you can do it yourself as well e.g. when cooking a pudding, you put some tonka beans in the milk and leave it for a while and put it on the stove, then the milk gets the delcious tonka bean flavour etc. There is also chocolate with crushed tonka bean in specialised chocolate shops.....mhhhh, I love ths flavour.

Ok, Cybertoy I admit. I did not recognize you so deep undercover but now you blew your cover wide open Toy Boy
Great to see you here! Maybe one day we can go bottoms up in L. with a part of the gang
On topic:

I was thinking: vanille is difficult to/on me.
But... (here we go again with the booze LOL )
"Vanille Bourbon" (the absolue version) I really like also!

And "Le Boise" from Ginestet.

Hmmmm.... maybe I need a 12 step program

Caramel all the way.

I love how complex and versitile a caramel note can be for a fragrance. It can work just as well in something targeted at young girls and something targeted at a much older and sophisticated market.

If you love booze and dried fruits I recommend "Frapin 1697"

Or, without the booze "Arabie" by Serge Lutens.

Do you know what PontNeuf? I already love both those fragrances you have mentioned.....absolutely beautiful.

Hello Handsome, I absolutely agree, I think that's because most humans have a sweet tooth. But don't you just love the smell of burnt sugar? I recon that would be amazing In a more sophisticated Gourmand.

But I thought you already were Guusje.

What really Eternity, you can eat tonka beans???wow I need to check those buggers out.

Yes you can. They have a bit of a reputation at the moment because they contain coumarin (responsible for the flavour & fragrance) which in high doses can mess with your blood coagulation and might cause cancer of the liver.
But at least in Germany tonka beans have been used to flavour food for ages, I have a cookbook from my greatgrandmother with a recipe for pudding (flan) flavoured with tonka bean.

I've noticed that I really love rice notes and unsweetened cocoa bean (not chocolate).

Saffron, too, is a favorite.

Vanilla, caramel, dark chocolate, cloves, saffron, milk and cinnamon.