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10 Aomassai by Pierre Guillaume Paris opens dark, robust and deliciously sweet without being overpowering sugary.
This perfume is a mouthwatering mix of dark caramel, licorice and roasted hazelnuts. While vetiver and wood slowly come to live, a burnt note balances the sweetness.
Fun fact: Did you know that the name Aomassai is a reference to the nomadic tribe, the Massai, in Eastern Africa.
Incense, Orange, Pink pepper, Hazelnut, Spices, Woody notes, Resins, Cashmeran, Caramel, Coffee, Vetiver, Licorice
Creations from perfumer Pierre Guillaume all have a strong character. This classically schooled chemist is an independent perfumer who works from his studio in Clermont-Ferrand, France. The use of innovative ingredients shows that he has a solid foundation in chemistry and a hunger for creation. One of these innovations he uses is a process called photo-refining: the flattening of olfactory peaks via ultraviolet radiation. This technique gives his perfumes their special characteristics, for example the characteristic liveliness in 02 Cozé or the melancholy in 05 l'Eau de Circé.
Gourmand
Gourmand fragrances are sweet, tempting and mouthwatering. Just as much we enjoy eating sweets, perfumers are inspired by the addictive character of the almost edible notes. Gourmand is the collective name for sweet delicacies. Think of chocolate, hazelnut, vanilla, coffee, caramelized sugar, bubblegum or licorice, yummmmm.
10 Aomassai - eau de parfum
Pierre Guillaume
When he was just 25 years old, Pierre Guillaume launched his first perfume called Cozé. Chandler Burr, renowned and respected perfume critic, described this fragrance as 'the coolest of new European fragrances from a young French chemist'. That was the beginning of his career and his own perfume house: Parfumerie Générale, which is now called Pierre Guillaume. Pierre Guillaume uses innovative processes to create fragrances. You can recognize his personal style in his perfumes, with high-quality scents that remain perceptible on the skin for a long time without overpowering.