Black Phantom

Dark rum unfolds with an almost edible warmth, giving way to roasted almond and bitter chocolate that melt alongside coffee's sharp edges. Heliotrope adds a creamy, almost floral softness before caramel and tonka emerge, wrapping everything in vanilla-tinged sweetness. Vetiver and sandalwood ground the decay, while sugar cane's residual warmth lingers beneath—the drydown settles into woody amber and vanillin, distinctly gourmand yet shadowed by dry vetiver against skin.