AUGUST 7th 2088

Pear and grapefruit open bright and tart against a green herbal current, marine salt cutting through the tartness like wind off water. Rhubarb's sharp candy-acidity weaves in, then soft florals—iris, orchid, jasmine, lily-of-the-valley—emerge to soften the citric snap. The base unfolds warm: oakmoss and hay ground the early sweetness, while tonka and vanilla bloom into cacao's cocoa-dusted warmth. Sandalwood dries it all down, musk and sugar lingering like a dusting of caramelized powder that won't quite leave skin.