Gourmand

Blackcurrant liqueur smells like biting into jammy, slightly tart sweets—imagine the concentrated dark-berry intensity of cassis cordial mixed with warm honey and a whisper of alcohol's sharp bite. It's sweeter and richer than fresh blackcurrants, with a syrupy, almost port-wine depth that coats your senses. There's a subtle earthiness underneath, like blackberry jam simmering on the stove, combined with a subtle spiciness reminiscent of clove or cardamom. Decidedly indulgent and velvety.

Woody

Indonesian patchouli smells like damp earth after rain mixed with old leather and burnt wood. Imagine walking through a tropical forest floor where decomposing leaves release a rich, almost earthy sweetness—not unpleasant, but deeply grounded. There's a subtle spice beneath it, reminiscent of cloves or cinnamon, with hints of dark chocolate and tobacco leaf. It's heavy, sensual, and slightly animalic; the smell of something authentic and weathered rather than refined.