Serge Lutens Santal de Mysore

Serge Lutens Santal de Mysore is a heady sandalwood scent with a slightly steep cuminy curveball. Serge Lutens has said that this is the real thing, they bought this stock of now strictly harvested and protected Mysore sandalwood before those restrictions went into effect. This fragrance is incredibly smooth after the spices blow off a little from the open, relaxing into a beautiful bed of incense and balsam. Santal de Mysore is in the Woody Spicy fragrance group.  

Reviews of Serge Lutens Santal de Mysore from noses that may or may not sniff like your nose. 

from whatmenshouldsmelllike - "Normally I do not like eau de parfum, I do not like coconut nor do I like gourmand scents, yet strangely I am obsessed with this fragrance that is all of the above. Highly original, the composition steers clear of the common sandalwood clichés: woody cedar accords or spicy amber orientals. Instead Lutens has created an entire meal of the wood that serves a savory curry laced with sweaty cumin, coconut and eastern spices. Although unlisted I suspect the floral notes that keep this weighty formula afloat is a sweet accord of jasmine and orange blossom. Blended with coconut the result is the illusion of white flowers and tuberose. These notes quickly subside and dessert is on the table. A vanilla custard, rich and creamy. The curry note that permeates this parfum is reminiscent of Dior Homme’s Eau Noire with its licorice lavender accord. This wears down to a cedar and sandalwood, earthy accord. If sweetness isn’t your thing, do not despair. Most of the sugary caramel notes exist in the top and mid notes. While its soul is still gourmand, the settled fragrance is a delicious blend of dry woods and exotic balsams."

from Kafkaesque - "Santal de Mysore opens on my skin with a burst of spices. There is light curry, followed by leathery burnt styrax resin with a charred caramel aroma, saffron, a slightly herbal note that smells exactly like buttered dill, and a touch of sweetened carrots. I’m actually a little surprised by how the much-maligned curry note, noticeable as it is, feels so light. Perhaps a better description is to say that it doesn’t smell of the stale, cumin, body odor that I had so feared, or of really potent, yellow curry. Instead, for me, the strongest aroma is actually hot buttered dill and, specifically, a dill pilau or rice dish in Persian cuisine called Baghali Polo (or sometimes, Sabzi Polo)."

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