Cassis Base 345
A classic perfumery base: blackcurrant bud, a sulfur sparkle and dark fruit in one bottle. A lesson in how much a base can carry.
Olfactory exploration
Exploring perfumery through the unconventional lens of a flavor creator.
A lifetime of flavor creation and sensory work, turned toward experimental perfumery. I compose perfumes for curiosity, emotion and pleasure, and I keep finding ways to move a smell between the nose and the mouth.
No business.
No briefs.
Just creation.
Perfumes
What I make when nobody is asking
Perfumes composed by a flavorist, for curiosity, emotion and pleasure.
Contest entries
Mouillette d'Argent
Patchouli TectonicArousing Patchouli
Sillage Absolu
Eau de IPA
Voltage
Viking Leather
Vetiver d'Panzi
MDELINA
KUDUS
Wish You Were Here
Last Dance
Nirvana Essence
Pochita My Baby
Canvas for Sassenach
Voit Spirit 2025
Sirocco EDP
The collection
What I collect, and what keeps inspiring me
Materials I go back to again and again. Some are bottles, some are memories, one is three thousand years old.
Ouds
Agarwood in all its moods: medicinal, barnyard, honeyed, smoky. No two oils smell the same, and that is the point.
Boronia
Tasmanian boronia absolute. Violet, tea, hay and a fruity glow. One of the rare naturals that works in a flavor and a perfume.
Hedione
Transparent jasmine, more air than flower. It makes everything around it breathe.
Sandalwood
Creamy, milky, soft wood. The old Mysore memory everyone keeps chasing.
Ambergris
Salt, skin, tobacco and sea. Made by a whale, finished by the ocean.
Kyphi
The Egyptian temple incense: resins, wine, honey and raisins. Perfume and recipe at the same time.
Vetiver
Roots that smell of earth, smoke and grapefruit. Haiti, Java, Bourbon: each one a different soil.
Barnyard
Hay, horse and warm stable. The dirty notes that make a perfume feel alive.
White blossoms
Jasmine, tuberose, orange blossom, gardenia. Creamy, indolic and a little dangerous.
Crossings
Where flavor met perfume, food, film and art
Projects where a flavorist was invited into rooms flavorists don't usually enter.
IFF
Fine Flavors
Flavors composed with the ambition and structure of fine fragrance.
Chef
Collaboration with Gray Kunz
Flavor work alongside one of New York's most admired chefs, where the bench met the kitchen.
Art
Visionaire No. 47: Taste
Twelve flavors printed as fast-dissolving strips, in a limited edition of 4,000 copies. Mine was POWER: the force of a big ocean wave, the sweat and adrenaline of big-wave surfing, on the tongue.
Film
Perfume: The Story of a Murderer
Avant-premières of the film made from Patrick Süskind's novel, a story told entirely through the nose.
Dinner
Scent dinner with Chandler Burr
São Paulo, BrazilAn evening built around perfume, with the scent critic and curator Chandler Burr. On the table: drinks inspired by Hermès' Un Jardin sur le Nil, a picanha sorbet, and L'Artisan Parfumeur's Piment Brûlant and Poivre Piquant taken apart and served as flavors.
Who is behind AroMau
Mauricio Poulsen
I built my career in flavors, with fragrance always within arm's reach: friends in the perfumery division, raw materials I wasn't supposed to find interesting, formulas I read the way other people read novels. AroMau is where those two worlds finally sit at the same bench.
In the flavor industry since 1992. Making perfumes for the joy of it.
Connect
Smell the world the same way? Let's talk.
Perfumers, flavorists, chefs, bartenders, chemists, writers, curious noses. If something here made you stop for a second, I'd like to hear about it.