Baroque, complex & sensual.
An olfactive reconstruction of Viceregal Mexico: the mineral notes of the tile floors and stucco walls, the cedar wood and pine beams, and the gilded altars give way to a recipe of spiced chocolate at its heart. The incense from the church mixes with the kitchen spices, creating an evocative Baroque concoction for both men and women. Notes include: Cocoa absolute, Mexican vanilla, cinnamon, and a smoked chili infusion.
November 1695, Mexico City.
Deep inside the halls of the Royal Convent of Jesus Maria, a group of reverent nuns prepares a Baroque recipe of spiced Cocoa. The brew is infused with an assortment of chilies that tempt rapture, and the air is rich with the scent of exotic spices. After centuries of safe-keeping within this closed world, their secrets are finally revealed to the senses.
Among the most popular recipes of the Jesus Maria convent in Mexico City were concoctions of hot chocolate with infusions of jasmine, cinnamon, vanilla and Mexican chilies.
The Royal Convent of Jesus Maria was founded in 1578 for female descendants of the Spanish conquistadors. Wealthy and aristocratic, they turned the convent into their own secret world. The structure is still standing in Mexico City’s Historic Center, though sadly in a dilapidated state. Despite the religious discipline in this aristocratic convent, the nuns of Jesus Maria had time to experiment in their kitchens. With the help of servants from all over the Spanish colonies, they created wonderful recipes that combined Asian and European spices with Mexican ingredients.
TOP NOTES: Sesame seed, Cinnamon bark, Oregano
HEART NOTES: Clove buds, Cumin, Huele-de-noche (night-blooming jasmine), Smoked chili infusion (ancho, guajillo and chipotle )
BASE NOTES: Mexican vanilla bean, Cocoa bean absolute, Oriental-chypre accord
Perfumers: Rodrigo Flores-Roux and Yann Vasnier