Into gourmands? Pierre Guillaume intellegently combines caramel and toasted hazelnut to present an aroma reminding me of hazelnut toffee. I get an olfactory image of hazelnuts glazed with caramel, then toasted lightly. Yummy!
There is an oily, slightly rubbery texture to Aomassai that I just can't seem to wrap my head around to figure what it is. This candy is rounded up smoothly with some spice, incense, resin and wood, giving the scent more substance in its dry down, while balancing out that caramelized sweetness.
Aomassai is certainly a pedestal-worthy gourmand in my collection. Do not worry, this isn't your typical sickly-sweet, overly-cloying or lactonic-dessert-wannabe. You will probably not find another work similar to Aomassai in the current market.
Dear Matthew,
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All my best, Lena
Dear Lena,
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Kindest regards,
Matthew