Xeryus Rouge

xeryusIn the summer it’s eye-watering: all the hot sauces at the taqueria–tabasco, nopales salsa verde, pico jalapeño–uncorked and spilled over the table.

In the winter it cools down, becomes herbal, sweet bell peppers with a touch of rose on a base of cedar and metallic musk, but it’s no less potent.


Xeryus Rouge came out in in the mid nineties, along with this sweet spicy tune from Cuba.

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