Rich, fruity & boozy, with oak woods and a hint of dripping hot candle wax. Captured by Candlelight first came into being when our philosopher friend, Professor Barry Smith asked for the aroma of Christmas pudding for a television programme he was appearing on the following morning. Very quickly, Sarah blended the scent of dark sugar, dried fruits soaked in cognac and toasted hazelnuts.
The studio was full of visitors at the time, and they all wanted to wear it too, so it developed into a full fragrance, the story of a huge Christmas pudding alight with blue brandy flames, served in an oak panelled dining room, lit with candles. It's a warming amber, worn by our customers around the world, even those who have no idea what Christmas pudding smells like. If you'd like to read the short story which goes with the fragrance, a tale of intrigue, card cheats, and Detective Inspector Billingham solving the mystery, then you can go here, and download it from our Facebook group files at 4160Tuesdays News.
Perfumery Dialect: Gourmand Woods
Top Notes: Cognac, Cinnamon, Toffee
Heart Notes: Stewed Fruits, Toasted Hazelnuts
Base Notes: Opoponax, Candlewax, Oakwood
Ingredients: Alcohol denat, Parfum, Limonene, Cinnamal, Citral, Eugenol, Benzyl Benzoate, Coumarin, Cinnamyl Alcohol, Geraniol, Linalool, Hazelnut Extract (Corylus).
After first sniff, my thought was "Why hadn't I tried this delight before?!" Oh my the genius of Sarah McCartney comes through loud and clear. A delectable gourmand with memories of a flickering candlelight holiday table. Decadent cognac set ablaze on rich fruits. Sticky spiced toffee melted on hazelnut. All gloriously singing warmed in aged oak barrels.
This is pure genius. I cannot wait to drown myself in this in wintertime.