Al Contrario

Al Contrario announces itself as a malt-forward gourmand that refuses the typical sweetness hierarchy—here, grain precedes candy, creating an almost paradoxical olfactory statement. Paolo Terenzi has constructed something deliberately unconventional: the cocoa bean and ebony top notes arrive with an almost savoury quality, reminiscent of roasted grain husks and dark chocolate nibs before any confectionery sweetness enters the picture. As these opening accords settle, vanilla and tonka bean emerge from beneath, but they never overwhelm; instead, they dialogue with the malt's cereal warmth, creating a powdery dryness that prevents the composition from becoming cloying.

The genius lies in how the hazelnut and sugar cane base refuses to sweeten what's already been established. Rather, they amplify the gourmand's more sophisticated registers—hazelnut carries an almost bitter-almond character that grounds the tonka's creamy richness, whilst sugar cane contributes a green, slightly herbaceous quality that cuts through potential sweetness fatigue. Benzoin and sandalwood wrap everything in a soft, woody embrace that leans powdery rather than resinous, suggesting talc and distant incense rather than creamy amber.