Bourbon vanilla CO2 smells like the most luxurious, concentrated essence of a vanilla pod—imagine inhaling directly above a bowl of Madagascar vanilla beans steeped in warm cream. It's intensely sweet yet simultaneously creamy and slightly woody, with subtle caramel undertones and a whisper of tobacco leaf warmth. Unlike synthetic vanilla's candy-like sharpness, this smells genuinely gourmand: baked custard, vanilla extract, honeyed warmth, and a faint hint of leather that keeps it sophisticated rather than cloying.
Bourbon vanilla originates from Madagascar (historically called Île de Bourbon). This superlative variety is hand-pollinated and cured for months, developing its complex flavour compounds. The "CO2" extraction method uses pressurised carbon dioxide as a solvent—this preserves delicate, volatile aromatic molecules that traditional alcohol extraction might damage or lose. The result is a richer, more nuanced absolute with greater fidelity to the pod's actual aroma than conventional vanilla extracts.
Perfumers employ bourbon vanilla CO2 as a sophisticated base and heart note, providing warmth, depth, and creamy body. It anchors gourmand fragrances and softens harsher florals or woods. Unlike vanillin (synthetic vanilla), it lends complexity and longevity, preventing fragrances from smelling one-dimensional or cheap. Often layered beneath florals or combined with amber and musk.
Time-tested combinations
Contemporary compositions
Surprising harmonies