Zahrat Al Oud

Black currant opens tart and bright, cut through by lemon's sharp edge before amber and ylang-ylang bloom—creamy, almost powdery, with talc softening the florals into something close to skin. The base settles into tonka's vanilla warmth and sandalwood's buttery grain, while oud and cedar weave in cool, woody depth, moss adds an earthy anchor, and ambergris lends a subtle salty-animalic shimmer that keeps the sweetness from settling. What remains is creamed wood and tonka fading into dry, resinous cedar and amber.