Blackcurrant smells tart, fruity and faintly sulphurous, with a famously catty, green facet that gives it an almost animalic edge. It is one of the most recognisable fruit notes in modern perfumery.
The raw material comes from Ribes nigrum, a European shrub whose buds and berries are both used. Bud absolute (cassis bud), produced mainly in Burgundy, is prized for its green, peppery character and is used in trace amounts for its intensity. Berry extracts and reconstructions add the juicier, more syrupy facet. The signature cat-like note comes from sulfur compounds that thin out on skin within minutes.
Blackcurrant is a top note that reads vivid and modern. Perfumers use it to add bite to fruity-floral compositions (J'adore, Chance Eau Tendre), to cut the sweetness of rose and vanilla, and to support Aventus-style pineapple openings.
Blackcurrant performs best in spring and autumn transitional weather, and works across daywear, evening and unisex signatures.
