Captured By Candlelight

Rich, fruity & boozy, with oak woods and a hint of dripping hot candle wax. Captured by Candlelight first came into being when our philosopher friend, Professor Barry Smith asked for the aroma of Christmas pudding for a television programme he was appearing on the following morning. Very quickly, Sarah blended the scent of dark sugar, dried fruits soaked in cognac and toasted hazelnuts.

The studio was full of visitors at the time, and they all wanted to wear it too, so it developed into a full fragrance, the story of a huge Christmas pudding alight with blue brandy flames, served in an oak panelled dining room, lit with candles. It's a warming amber, worn by our customers around the world, even those who have no idea what Christmas pudding smells like.