La Bomba

The house sets out La Bomba in three stages: an exotic pitaya in the top, a cherry peony and a red frangipani in the middle of the composition, a solar vanilla in the base. It classes the fragrance among fruity floral amber scents.

Pitaya, peony and frangipani

Pitaya, the dragon fruit, opens on a tropical freshness and a creamy sweetness the house associates with its fiery skin. Cherry peony unfolds generous petals tinged with rose; sun-soaked frangipani recalls jasmine, with more citrus and fruit.

The vanilla

The vanilla, obtained by tincture according to the traditional method, gives the base a spicy, intimate depth. Pink pepper, lemon, jasmine, amber and patchouli, often associated with La Bomba, do not appear in the house’s description; patchouli does, however, appear on the label.

What the label declares

The published ingredient list has thirty-one entries. Right after water come two synthetic molecules, woody tetramethyl acetyloctahydronaphthalenes and hexamethylindanopyran, a musk; the label also names bergamot, bitter orange, patchouli, vanillin and a Chinese cinnamon leaf oil.

It lists one UV filter, butyl methoxydibenzoylmethane, two colorants, one red and one violet, and regulated allergens, including linalool, limonene, coumarin, citral, eugenol and cinnamal.