- Origin
- an accord composed by the perfumer
- Raw materials
- maltol, pyrazines, grain notes
- Extraction
- synthesis
- Olfactory group
- gourmand
- Position in the pyramid
- heart and base
- Synthetic substitutes
- maltol, pyrazines, coumarin
Malt is sprouted and dried grain, most often barley, used to brew beer and make whisky. In perfume malt sounds like a warm, bready and faintly caramel note.
How it smells: warm, sweetish and toasty: dried grain, bread crust, a light caramel and nutty shade. Malt sounds cosy, soft and a little like a brewery.
As the sprouted grain is dried, it acquires a warm aroma thanks to maltol and roasted pyrazines. The longer and hotter malt is dried, the darker, more caramel-like and even chocolatey it becomes.
What it pairs with: with whisky and oak — a “distillery”, with caramel and honey — warm sweetness, with coffee and cocoa — gourmand compositions, with tobacco — evening fragrances, with woods — a dry warm base.
Good to know: to make malt, grain is first soaked and allowed to sprout and then dried — it is sprouting that turns the grain's starch sweet.
