XerJoff
XerJoff
828 votes
A unique visual signature based on accords, character, and seasonality
The eucalyptus hits first—sharp, mentholated, almost pharmaceutical—before saffron's metallic sweetness bleeds through like rust on silver. Bergamot adds a resinous bitterness that prevents this from reading as clean aromatherapy, instead creating something stranger, more compelling, vaguely unsettling.
Clary sage's musty, almost unwashed herbaceousness emerges, grounding the brightness into something earthier and more ambiguous. The guaiac wood begins its slow reveal, bringing pencil-shaving dryness and a faint rosy smokiness that interacts beautifully with the sage's mineral quality, whilst a subtle creaminess rounds the sharper edges without softening them entirely.
What remains is a skin-musk bordered by dry, papery woods—no longer sweet in an obvious way, but retaining a ghostly residue of that opening saffron richness. It's intimate now, barely there unless you press your nose to skin, smelling of expensive wooden objects in climate-controlled rooms and the faintest trace of spice that's been worn down to a memory.
Torino22 opens with an arresting marriage of contradictions—eucalyptus and saffron collide in a metallic, almost camphoraceous sweetness that feels simultaneously medicinal and luxurious. The bergamot doesn't provide citrus brightness so much as a resinous, slightly bitter edge that sharpens the whole composition. This isn't approachable sweetness; it's the kind that comes from saffron's leathery, iodine-like facets meeting aromatic eucalyptus in a way that feels vaguely industrial, like a high-end apothecary with wooden shelving and brass fixtures.
As clary sage enters, it brings its peculiar herbaceous muskiness—neither clean nor dirty, but something muddied and earthy that threads through the guaiac wood's smoky, rose-like undertones. There's a creamy quality here that's difficult to pin down; perhaps it's the sage's natural lactonic aspects playing against the wood's resinous smoothness. The listed "mat" (likely maté) presumably contributes a tobacco-adjacent greenness, though it reads more as textural weight than distinct flavour.
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3.8/5 (115)