Poisoned Fig

Yuzu and bergamot crack open bright and tart, a citrus snap that softens almost immediately as nutmeg and lavender emerge—warm spice threading through floral jasmine. The heart deepens with allspice's peppery warmth, then settles into oakmoss and vetiver, earthy and cool. Tonka bean's creamy sweetness rises faintly against dry cedar undertones from the balsam fir, while sandalwood anchors everything in soft, woody amber. Poisoned Fig lingers finally as a whisper of creamed vetiver and sandalwood, the spice long faded.