Al Andalus

Ginger and black pepper ignite first—sharp, almost peppery heat that catches in the back of the throat—before saffron's honeyed earthiness tempers the burn. Oud arrives dense and smoky, wrapping around the spice like dark silk. As it settles, birch's clean wood and vetiver's cool green root emerge, grounded by labdanum's waxy sweetness and tolu balsam's warm, almost vanillic grip. The drydown holds a smoky-woody amber softness, vetiver's mineral edge still present at the margins.