Apricot
Spices
Chinese oud
Mysore sandalwood
Plum
02/19/2025
SVT
53 Reviews
SVT
2
Incensy fruity bliss
Who knows why, but as soon as it is applied, it is extremely reminiscent of a high-grade, dry Italian juniper berry liqueur; grappa.
Once the initial bewilderment has passed, can start looking for the reasons for this 'inexplicable magic', since nothing is stated about boozy.
The answer I think comes from a combination of Indo/Chinese oud characterised by incensed, woody notes, accompanied by sandalwood from Mysore,
which in part brings to mind Santal Sultan last version, by EO, precisely because it smells like a chip.
Of the stated fruity notes, at this stage, almost nothing, except a minimum to harmonise the initial blast.
The magic happens after a few hours; the oud calibrates the volume, the sandalwood settles down even becoming a little creamy, gradually leaving the right amount of space for the fruity notes, initially the plum and then leading to the sweetness of the apricot.
One of those few fragrances that at first impact left me speechless and with the feeling of not being able to describe it;
Simply stratospheric.
Once the initial bewilderment has passed, can start looking for the reasons for this 'inexplicable magic', since nothing is stated about boozy.
The answer I think comes from a combination of Indo/Chinese oud characterised by incensed, woody notes, accompanied by sandalwood from Mysore,
which in part brings to mind Santal Sultan last version, by EO, precisely because it smells like a chip.
Of the stated fruity notes, at this stage, almost nothing, except a minimum to harmonise the initial blast.
The magic happens after a few hours; the oud calibrates the volume, the sandalwood settles down even becoming a little creamy, gradually leaving the right amount of space for the fruity notes, initially the plum and then leading to the sweetness of the apricot.
One of those few fragrances that at first impact left me speechless and with the feeling of not being able to describe it;
Simply stratospheric.
