Floral

Tunisian orange blossom smells like walking through a Mediterranean orchard in spring—delicate yet intoxicating, with a creamy sweetness reminiscent of honeyed almond milk. It's floral without being perfumey; imagine the bitter-almond whisper of neroli (orange tree flowers) wrapped in soft, powdery warmth, almost like inhaling the steam from a cup of chamomile tea laced with a touch of vanilla. There's a subtle spice lurking beneath, a whisper of clove and honey that feels both innocent and deeply sensual.

Gourmand

Venezuelan tonka bean smells like a warm embrace of vanilla, but richer and more complex than simple sweetness. Imagine crème brûlée's caramelised sugar crust, honeyed almond paste, and a whisper of fresh-cut hay all at once. There's an almost smoky warmth underneath—like the inside of a well-aged wooden cabinet filled with dried spices. It's gourmand without being cloying: edible, comforting, yet mysteriously sophisticated, with subtle hints of dried fruit and warm leather that prevent it from being purely sugary.