Spicy

Bourbon pepper smells like biting into a fresh black peppercorn with a distinctly warm, almost sweet undertone—imagine the sharp, biting heat of cracked pepper married to the caramel-tinged richness of vanilla. It's peppery without being harsh; instead of the astringent snap of white pepper, it delivers a full-bodied spice with subtle woody depth and a whisper of alcohol-like warmth. Think of cracked pepper scattered across brown sugar, or the aroma wafting from a spice market on a humid afternoon.

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.