Carbonara

Pink pepper and elemi open with a bright, resinous snap—almost citric—before smoke curls in, carrying whispers of coconut and black pepper. Carbonara settles into a spiced, boozy warmth where rum and davana's apricot-like depth mingle with jasmine's creamy white floral edge. The base arrives dense and sweet: amber and sandalwood form a creamy bed, while oud adds a faint animalic shadow beneath layers of caramelized sugar cane and bourbon vanilla. Warmth pools at the skin, slowly darkening as smoke and spice fade into buttery amber and sandalwood.