Bois 1920
A unique visual signature based on accords, character, and seasonality
The initial blast is all heat and brightness: cinnamon and pepper hit like a slap, immediately softened by the bitter-sweet citrus tang of grapefruit and bergamot. Figolide introduces an odd, green-waxy fig aspect that sits strangely against the spice, creating an almost savoury tension before the sweetness arrives.
As it settles, the prune emerges in all its dark, jammy glory, boosted by cardamom's eucalyptic warmth and the musty-earthy quality of nagarmotha. Thyme adds an aromatic, slightly medicinal edge that prevents the dried fruit from becoming too unctuous, whilst the mysterious "Evee" (likely a woody-amber molecule) begins building a bridge to the base.
The woods take command: creamy sandalwood and cedary dryness form the skeleton, whilst vetiver adds its characteristic green-grey smokiness. Labdanum and patchouli deepen into a resinous, subtly animalic warmth, with vanilla ghosting through like a memory of the earlier sweetness rather than dominating it.
Dolce di Giorno is an unapologetically spiced confection that refuses to be tamed by its sweetness. Enzo Galardi has constructed something curiously dual-natured here: a fragrance that opens with the sharp crack of black pepper and cinnamon against tart bergamot and grapefruit, like mulled wine left out in a winter garden. The figolide—that peculiar green-waxy fig molecule—adds an almost succulent quality, keeping the spice from becoming too medieval or cloying. What makes this composition compelling is how it refuses to commit to either the pastry shop or the spice market. The heart reveals stewed prune and cardamom, a combination that teeters dangerously close to Christmas pudding territory, yet the nagarmotha (cypriol) and thyme pull it earthward with their rooty, herbaceous funk. The base is where Bois 1920's woody inclinations truly assert themselves: Australian sandalwood's creamy lactonic quality mingles with the pencil-shaving dryness of cedarwood and the green smoke of vetiver, whilst labdanum adds a leathery amber warmth. Cashmere wood, gaiac, and patchouli create a resinous, slightly animalic foundation that stops the vanilla from turning this into simple gourmand fodder. This is for those who want their sweetness complicated, their spices grounded in earth and wood. It's the scent of someone who pairs vintage tweed with unexpected jewellery—classic structure, unconventional flourishes.
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3.8/5 (441)