When, if not now, is the best time to introduce you to a fragrance that revolves around cocoa. Heraud by Andy Tauer does not, of course, indulge in conventional drinking chocolate or hot chocolate with a twist. No, for this extrait de parfum, the Swiss perfumer spent several months searching for the cocoa note that exactly met his expectations: it had to be delicate, ethereal and noble. And thus a far cry from many a clumsy and harsh cocoa scent that our fragrance-savvy noses may have already encountered here and there. Heraud … the name was chosen with care. The herald, the messenger, who works in the service of a prince, a king, and therefore has a certain significance, a significance that sets him apart from others and gives him a royal touch.
The search for the perfect cocoa
As already mentioned, it was not easy for Andy Tauer to find a cocoa that exactly met his expectations and standards. It had to be nothing more or less than perfect. “My concept was clear: a sumptuous perfume that exudes opulence and complexity, a fragrance that wraps itself around you like a velvet cloak. A modern gourmand.” This personal brief certainly did not make things easy for the Swiss perfumer. He suffered many setbacks and disappointments in his search until he finally found what he was looking for.
When I finally secured the special double-distilled extract, it felt wonderful. […] It was made from cocoa beans from the Ivory Coast and offered a pure gourmand darkness that combined a deep, woody warmth with contrasting dry and fruity nuances and an animalic dry note of raw cocoa beans.
And so the development of Heraud took its course. Andy Tauer added the ingredients bergamot, date, white flowers, woods, cedarwood, vanilla, musk and ambergris to the aforementioned cocoa. It was important to him to incorporate the precious cocoa absolute into the fragrance formula in a particularly high concentration, to overdose it, so to speak, in order to give it a special shine and above-average radiance within the composition.
Dusted with cocoa – Heraud
At the beginning, Heraud reveals a fine and tart citrus freshness, cool yet gentle, which is soon joined by milky-dry and creamy-powdery nuances. The cocoa is rather delicate, airy, not overly dark, but wonderfully aromatic.
A subtle, fruity sweetness spreads throughout the composition, accompanied by bright and clean floral notes, forming the smooth and cotton-soft foundation of this creation. Dark speckles of cocoa repeatedly appear in the fragrance, creating surprising and delicious moments before plunging back into the depths of floral creaminess.
Velvety woods bring warmth and depth to the composition, underlining the clean facets of the flowers and providing an appropriate framework for the dark cocoa powderiness. A hint of ambergris – or is it rather ambroxan, as fluffy and comforting as it is – lingers in the air.
Heraud is the perfect fragrance for all cocoa fans who like it as sweet as possible. The latest extrait de parfum by Swiss perfumer Andy Tauer is dry, rather tart, dark and delicate, yet wonderfully multi-faceted and creamy-soft. Cocoa is given a special place within this finely balanced and very harmonious composition. It is a noble, elegant and splendid cocoa note that is very modern, lucid and powerful, yet at the same time has an incredible fragility and transparency. A fragrance for every occasion and every occasion, which is not only suitable for the cold season, but can also be worn on cooler days in spring and summer. A must-try for Tauer fans anyway and also for anyone who loves great cocoa creations.
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