Néroli d'Ispahan

Cardamom and ginger kindle a warm spice at the opening, cut through with the resinous bite of elemi. As the initial heat settles, neroli blooms—bright and honeyed—while pink pepper adds a subtle bite that keeps the sweetness from settling. Labdanum deepens the floral heart into something almost amber-like, rich and slightly tacky. The drydown reveals ambroxan's cool, almost translucent quality, white musk softening the edges, and patchouli grounding everything into a warm, skin-like base that holds faint echoes of the spice and citrus that opened it.