Silage

Silage opens with cognac's warming burn cut through plum's dark stone fruit sweetness and cinnamon's bite—a liqueur-like opening that feels almost edible. Iris and myrrh emerge as the heat settles, adding a creamy, resinous depth that softens the spice. The base settles into tonka bean's caramel warmth layered with sandalwood's dry cedar-like grain and vanilla's amber glow, leaving skin smelling like spiced leather and honeyed wood.