Citrus

Bergamot smells like someone's just peeled a ripe orange in bright morning sunlight—that initial burst of citrus sweetness combined with something distinctly floral and almost tea-like. It's lighter and more delicate than lemon or grapefruit, with a subtle bittersweet edge and a powdery, slightly herbaceous undertone that lingers. Imagine Earl Grey tea without the tannins, mixed with candied orange peel and a whisper of honeyed florals. It's simultaneously fresh and warm, crisp yet creamy.

Gourmand

Fermented almond smells like warm, slightly sweet marzipan with a peculiar yeasty undertone—reminiscent of fresh almond butter left in the sun for hours, developing that subtle tang of fermentation. Imagine biting into a soft almond biscuit alongside a whiff of sake or sourdough starter: there's creamy nuttiness layered with bittersweet, earthy funk. It's gourmand but with an almost savoury complexity, never cloying—more intimate kitchen cupboard than candy shop.