Blackcurrant

What Does It Smell Like?

Blackcurrant smells like biting into a dark, juicy berry—tart and slightly winey, with a peculiar green-edged sharpness that catches at the back of your nose. It's floral without being perfume-like, with hints of cassis liqueur and crushed blackberry leaves. There's an almost tannic dryness underneath, as though you've just eaten the skin of the fruit. It's simultaneously fruity and herbaceous, never cloying, with a cool, slightly spicy undertone that makes it feel sophisticated rather than sweet.

Origin & History

Blackcurrant (Ribes nigrum) grows prolifically in temperate climates, particularly the UK and France. The scent comes naturally from compounds called methoxypyrazines and sulfur-containing volatiles—the very molecules that give the berry its distinctive character. Whilst some fragrance houses use absolute extracted from the fruit, most blackcurrant in perfumery is recreated synthetically. Perfumers blend iso E super, rose compounds, and fruity aldehydes to capture that tart-green-winey profile. This allows consistent, concentrated results without seasonal variation.

In Perfumery

Blackcurrant typically appears in the top or heart notes, offering sharp contrast and intrigue. It's often a supporting player—lending depth and a slightly edgy fruitiness to floral or fruity compositions. Because it's relatively short-lived on skin, perfumers often use it strategically for impact rather than longevity, particularly in designer and niche fragrances seeking modern elegance.

Pairs Beautifully With

Featured In 239 Fragrances