Diana Gurtskaya

Pink pepper opens with a sharp, almost peppery bite—a spice that catches breath. Carnation arrives warm and slightly clove-like, softened by iris's powdery, almost talc-touched skin, while hyacinth weaves in a green, slightly soapy sweetness. As the composition settles, patchouli emerges earthy and dark, grounding the floral heart, and ambergris adds a subtle, skin-warm hum that keeps everything close and intimate. The drydown lingers as a soft patchouli shadow, faintly animalic and creamy against skin.