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.

Gourmand

Roasted pistachio smells warm, slightly sweet, and unmistakably nutty—like walking past a artisanal nut roastery on a cool morning. It's deeper and earthier than raw pistachio, with subtle caramelised undertones reminiscent of toasted hazelnuts or the comforting aroma of praline. There's a hint of salt-tinged dryness that prevents it from being cloying, grounding the sweetness with a faintly savoury quality. The effect is cosy rather than gourmand-heavy, like inhaling the scent of warm almond butter.