Citrus

Black fig smells like biting into a ripe fig at the height of summer—jammy, sweetly fruity, with an almost creamy warmth. Beneath the fruity sweetness lies an earthy, slightly green undertone reminiscent of fig leaf (that peculiar papery-herbaceous quality), mingled with a subtle honey-like richness. It's indolic without being floral, with whispers of dried fruit compote and a velvety texture that coats the inside of your nose. Some detect a faint spice or peppery note lurking underneath—that's the fleshy, almost animalic quality that makes it compelling rather than simply fruity.

Woody

Imagine walking through damp earth after rain, then crushing dried autumn leaves in your hands. That's patchouli's essence: earthy, almost animalic, with a subtle sweetness lurking underneath. It smells vaguely like rich soil mixed with dried tobacco and a whisper of chocolate. There's a dark, slightly musty quality—think opening an antique wooden chest. It's grounding and intensely aromatic, never delicate. Fresh patchouli has peppery brightness; aged patchouli becomes deeper, warmer, almost leather-like.