Oriental

Frankincense smells like walking into an ancient temple during incense ceremony—warm, slightly woody, with a subtle sweetness reminiscent of honey and old paper. There's a peppery, almost medicinal sharpness underneath, like the smell of a spice bazaar, combined with a dry, resinous warmth comparable to burning cedar wood. It's slightly creamy and balsamic, with whispers of citrus and pine. Imagine inhaling the aroma from inside a leather-bound antique book left in sunshine—that complexity and depth.

Gourmand

Wine must smells like the intoxicating moment just before fermentation truly begins—a heady blend of crushed grape skins, fermenting fruit juice, and yeasty warmth. Imagine walking into a winery during harvest: there's the sharp sweetness of fresh grape pulp, hints of alcohol vapour beginning to rise, and an earthy, almost bread-like quality from active yeast. It's simultaneously fruity and slightly funky, with a subtle vinous bite that tingles the back of your nose. Think ripe grapes meeting warm bread dough with a whisper of alcohol's peppery sting.