Preston

Pink pepper's bite opens bright against crisp apple, violet leaf cutting green beneath. Iris unfolds into the heart—powdery, almost chalk-soft—where saffron threads a subtle spice and lotus blooms with a waxy, creamy texture. Oakmoss grounds the drydown in earthy green, tonka bean warming it with vanilla-tinged softness, until cedar takes hold and the whole thing settles into dry wood and faint almond sweetness on skin.