"Gourmands are relatively new to the grand pantheon of perfume families, with Thierry Mugler's Angel (1992) often cited as the first mass-appeal gourmand for its use of notes such as chocolate, caramel and vanilla. Gourmands' M.O. are all about edible, savory accords - vanilla, caramel, honey, chocolate, coffee, almond, raspberry and the like - and they span decadent desserts, cozy cafés, spice cabinets and even boozy cocktails."
"Gourmands crafted by master perfumers and renowned houses, however, are a different olfactory story: decadent, rich and layered with complexity. They linger and come alive when grounded in warm bases like amber, resins or benzoin, then built up with spices, fruits and woods. At their best, they're indulgent but never cloying, and they are especially apropos in cooler months, when their innate decadence imbues warmth and comfort."
Gourmands gained mainstream attention with Thierry Mugler's Angel (1992), which used chocolate, caramel and vanilla to define the category. The gourmand family emphasizes edible, savory accords—vanilla, caramel, honey, chocolate, coffee, almond, raspberry—evoking desserts, cozy cafés, spice cabinets and cocktails. The category polarizes when compositions become overly sweet or syrupy. Expertly crafted gourmands achieve richness and complexity by anchoring edible notes with warm bases such as amber, resins or benzoin and layering spices, fruits and woods. Well-balanced gourmands feel indulgent without cloying and perform especially well in cooler weather.
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