Madurai Eau de Perfum By Memo Paris

Legend has it that Madurai, a sacred city in southern India, derived its name from the drops of divine nectar that fell from Lord Shiva’s hair. A spectacular world created from a drop of perfume?! Pure olfactory genius. Absolute of Indian jasmine sambac, oil of fresh Indian turmeric, here lies the Hindu temple of Meenakshi. Absolute of jasmine from Upper Egypt, its pyramidal towers home to all spirits. Australian sandalwood, the statues begin to dance and swayas the wind sings its song. Oil of marigold from the Indian Ocean, mythological creatures in fits of laughter. Clary sage from France, the colours speak a close language. Spirit of peach, bewitching Madurai erupts in thunderous applause for the beauty of jasmine. Eyes wide open, breathe in this floral and fruity whirlwind that exudes incredible charm.

A memory of India, steeped in the rich and airy fragrance of jasmine sambac and the creamier scent of sandalwood, is what guided the composition of Madurai. A fragrance that stirs the senses with vibrant notes of citrus and turmeric, like a colourful market stall.

About the flacon: The plate of Madurai is inspired by the hypnotic motifs that can be found on the ceiling of the temple.

Quote from the perfumer: “I created Madurai thinking about a wonderful trip to South India a few years ago. I remember one morning, sitting on a small terrace drinking tea. All my senses were alert. In the warm air, the intoxicating perfume of the flower sellers; the power of the spices, and the sweetness of the mangoes from the stalls…. The rich and airy jasmine sambac of the offering necklaces and the creamy scent of sandalwood around the temples.” / Gaël Montero

NOTES: Turmeric Essence, Sambac Jasmine, Absolute Peach, Italian Bergamot Oil, Clary sage Oil, Indian Tuberose Absolute, Egyptian Jasmine Absolute, Tagete Oil from Madagascar, Australian Sandalwood Oil, Suede Accord.

Two exceptional jasmines illuminate Madurai: jasmine sambac is harvested in southern India between the months of April and October, before the monsoon period, to obtain an optimal, intensely floral quality with a fruity, green facet. The jasmine from Upper Egypt is sourced from the upstream section of the Nile for a unique ‘terroir’ effect, and a warm, rich fragrance of petals. They blend harmoniously with the velvety quality of spirit of peach derived from an exclusive process that recovers the fruit pulp from pressing peaches for juice and extracts the olfactory components to yield a natural extract that is akin to smelling and tasting a fresh peach.