Empressa

Pink pepper crackles against bright citrus—bergamot and blood orange sharp enough to taste—before peach softens the opening into something warmer. Empressa settles into a fruited floral where cassis and dewberry deepen around rose and geranium, neroli threading through like light. The base emerges slowly: amber and sandalwood anchor brown sugar's caramel warmth, while olibanum adds a subtle incense, cacao and vanilla rounding the edges. Musk and patchouli ground everything, lingering sweet and earthy.