Sol de Janeiro
A unique visual signature based on accords, character, and seasonality
A burst of roasted pistachio and almond floods the opening, immediately creamy and slightly sweet—think freshly ground nut butter warmed by afternoon sun. The top notes establish a gourmand premise within seconds, with that nut accord feeling almost caramel-forward before any actual caramel appears.
As the nutty intensity settles, jasmine and heliotrope emerge with a powdery, creamy character that softens the composition's gourmand edges. The heliotrope's almond-tinged sweetness creates an almost recursive loop with the top notes, whilst jasmine lends a subtle floral sophistication that prevents the fragrance from becoming one-dimensional.
Salted caramel and vanilla dominate whilst sandalwood provides a dry, woody anchor that transforms the base into something both sweet and subtly savoury. The salt element becomes increasingly apparent in the later stages, creating a gentle tension that keeps the composition from dissolving into pure sweetness—what remains is creamy, warm, and unexpectedly sophisticated.
Sol Cheirosa '62 announces itself as a fragrance caught between indulgence and restraint, a creamy gourmand that refuses to shout. The pistachio and almond accord opens with a nutty sweetness that feels almost buttery—not the austere bitterness of raw nuts, but their roasted, caramelised essence. This immediately signals the fragrance's direction: edible, approachable, and decidedly gourmand.
What makes this composition compelling is how Jérôme Epinette deploys jasmine and heliotrope as a bridge rather than a traditional floral heart. The jasmine doesn't bloom with indolic richness; instead, it softens the nut-and-spice combination, lending a powdery elegance that prevents the composition from tipping into pure dessert territory. The heliotrope contributes its characteristic almond-tinged sweetness (a note that echoes the top notes in an almost recursive way), layering a creamy, slightly animalic warmth underneath.
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3.9/5 (88)