Blackcurrant Rhubarb

Blackcurrant Rhubarb opens with a tart, jammy cassis that catches the throat before bergamot's brightness cuts through—then comes rhubarb's green-stalk tang, slightly metallic. As it settles, lavender and violet leaf soften the edges into something herbal and powder-dusted, geranium adding a rosy spice. The base grounds everything in woody warmth and ambroxan's clean amber glow, while artemisia whispers a faint mineral bite that keeps the fruit from turning too sweet. What emerges is neither purely fruity nor floral, but a taut, slightly green composition that smells like summer preserves meeting an herb garden at dusk.