Bacon

Note Profile

Prepared

About

Bacon is a built accord, not a distilled material. It smells first of smoke, and the smoke is phenolic and tarry rather than clean woodsmoke. Under it sit three things the sources keep naming together: a savoury sulphurous edge from cooked meat, a salt-mineral bite, and a maple sweetness. Nothing in the perfume trade sells a bacon oil. Every use found is a small dose inside a larger composition.

Scent Profile

Smoky leads and every source puts it first. It is tar smoke, not campfire smoke: one reviewer compares it to cigarettes and to birch tar, another to the phenolic taste of liquid smoke. Three facets share second place at 0.35 and the evidence does not separate them. Sulphurous carries the savoury roast, the quality behind 'salty goodness' and 'suggestive of cooking meat'. Animalic carries the fat, the 'greasy breakfast protein' Highsnobiety names. Sweet_vanillic carries the maple, which both commercial releases build in and one reviewer confirms smelling. Mineral is the salt, scored the way salted-caramel scores its salt. Nutty is the roast itself, the toasted browning under the smoke rather than any nut. Below the line, leather is the tar adjacency, lactonic is the 'slightly lactonic' fat one reviewer reports, and warm_spice, dry_woody and tobacco_hay sit for the spiced maple, the applewood and the cigarette comparison.

ScentWheel

Breadthbroad

EnvelopeBase · ~14h lasting

Family Woody & Earthy

Read off the wheel, not a label applied to the note.

Origin

No bacon essential oil exists. The note is assembled. Two commercial releases were found that name it, Fargginay bacōn and Wright N°100, and both list it as one line in a pyramid otherwise made of citrus, wood and amber materials. Reviewers reaching for a comparison name birch tar oil and injected liquid smoke, which places the smoke in the phenolic tar family rather than the resinous conifer one. The maple that both releases pair it with is part of the accord as sold, not a separate idea.

Usage in Perfumery

Used in trace, as a savoury smoky modifier. Both commercial uses bury it: Fargginay calls its own dose 'two pinches' inside a bergamot, orange, lime, grapefruit, black pepper, cedar, vetiver and guaiacwood blend. At any real strength the phenolic smoke takes the whole formula. Its practical job is to make a smoke read as cooked and fatty rather than as burnt wood.