We are in the era of tenacious synthetic patchouli molecules, and Patchouli Paris is Guerlain’s offering. They tried to tone down the more herbal scratchy parts of their patchouli by adding a bit of sweetness, mainly vanilla, but it’s not enough because, at the end of the day, you’re left with a patchouli that hasn’t softened, it’s just been covered up with caramel top notes, like when you try to add sugar to something bitter and the taste doesn’t change but at least your tastebuds are momentarily happy. That’s Patchouli Paris. ⠀⠀⠀⠀⠀⠀⠀⠀
