Gourmand

Maltol smells like caramelised sugar with a whisper of toasted bread crust and ripe strawberry jam. Imagine the sweet, almost butterscotch-like aroma that rises from caramel as it turns golden, then imagine that scent threaded through with the gentle warmth of a freshly baked biscuit. There's an almost fruity undertone—reminiscent of cooked berries or boiled sweets—making it feel edible and deeply comforting. It's gourmand without being cloying; rather like the aroma wafting from a patisserie window on a cool morning.

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.