brings artistry to perfumer

Adam Michaels founded, established and devoted to showcase the natural beauty of the most precious ingredients to create finely blended, sophisticated and unique perfumes.

More than any other sense, our sense of smell is most closely linked to our memory.

Recollection of happy childhood memories is often evoked by a scent triggering a long-forgotten experience, whether a happy occasions or people we met and loved. Likewise, our personal aroma will help others decide on their memories of us.

Our fragrances are highly emotive, eliciting emotions such as: power, happiness, love, excitement and calmness. Adam Michaels aspires to embolden your senses, exude confidence whether at a meeting of minds or meeting of souls. Our unique aromatic blend aims to capture the exuberance of life, confident sensuality and a sense of savoir faire.
Adam Michaels brings artistry to perfumery with incomparable distinction. Original, evocative and created with passion to satisfy an array of moods.

Frankincense has been traded on the Arabian Peninsula and in North Africa for more than 5000 years.

Frankincense was found in the tomb of the ancient Egyptian King Tutankhamen, who died in 1323 BC, i.e. about 3332 years ago.

Also known as olibanum, which is derived from the Arabic al-lubān (roughly translated: "that which results from milking“.

Frankincense is edible and often used in various traditional medicines in Asia for digestion and healthy skin. Frankincense was lavishly used in religious rites. In the Book of Exodus in the Old Testament it was an ingredient for incense (Ex 30:34) ; according to the Gospel of Matthew 2:11, gold, frankincense and myrrh were among the gifts to Jesus by the Biblical Magi "from out of the East."

In ancient history myrrh was used as a constituent of perfumes and incense, was highly valued in ancient times, and was often worth more than its weight in gold. Myrrh is most commonly used in Chinese medicine for rheumatic, arthritic and circulatory problems. As of 2008, 35% of Saudi Arabians use myrrh as medicine.

The English word amber stems from the old Arabic word anbargris or ambergris and refers to an oily, perfumed substance. Amber deposits are found around the world. Some are much older than the well known amber deposits in the Baltic countries and the Dominican Republic, others are much younger. Some amber is considered to be up to 345 million years old (Northumberland USA).

Cinnamon bark is widely used as a spice. Highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. It is reported that regularly drinking of Cinnamomum zeylanicum tea made from the bark could be beneficial to oxidative stress related illness in humans, as the plant part contains significant antioxidant potential.

Oud comes from the wood of the tropical Agar (Aquilaria) tree, which includes 15 different species. The tree is believed to have originated in the Assam region of India and it spread from there to populate Bangladesh and much of Southeast Asia. The wood chips are often burned as an incense. It's common for them to be used during religious ceremonies and various celebrations throughout Southeast Asia and the Middle East, including China, Japan, and India. When the wood of this tree gets infected with a certain parasitic mold (Phialophora parasitica), it reacts by producing a precious, dark, and fragrant resin. This is the perfume ingredient oud, which is also called agarwood, oudh, agalocha, aloeswood, or eaglewood. Agarwood is a rarity on many fronts. Because the resin is only triggered by the mold, it's estimated that 2 percent of these trees produce it. Not only does this raise the price of the oil, the wood is also one of the most expensive on the market.

The flower has a distinct smell and invokes calmness, is utilised in beverages and various countries is their national symbol.

Is a spice derived from the flower of Crocus Sativus, commonly known as the "saffron crocus". Saffron has long been the world's most costly spice by weight. Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. One limited meta-analysis concluded that saffron supplementation improved symptoms in people with major depressive disorders.