SVT

Opens with a note of coffee with green hints, slightly fermented, distinguishable only in the first few minutes, combined with civet, not at all faecal, but rather evocative of something creamy, typical of ageing, vaguely reminiscent of a hot coffee drink.

The ouds in the heart make their presence felt and there are various evident nuances: the earthy, damp, almost jungle-like or rainy touch of Papua oud, the smoky, vaguely balsamic traits of Burmese oud and a warm, chocolatey scent that could come from unfermented Indian oud.

It is precisely with the latter that cinnamon and benzoin in particular create a carpet of delicate sweetness, a sort of gourmand echo, even if this work cannot be considered as such.

Green, aromatic, slightly pungent opening, a little bitter, thanks to the presence of artemisia, sage and a touch of rosemary, counterbalanced by a creamy, slightly sweet tobacco.

The heart notes come to the fore, bringing with them a hint of incense, ethereal, with a balsamic touch and a sorta of spicy note (like clove and cinnamon), which at times reminds me of the spices used to make an Italian liqueur: Nocino, otherwise known as walnut liqueur.

The bouquet of balsams (Copaiba, Tolu) takes over in the base, with characteristic amber notes, amplified by a touch of vanilla, and slightly honeyed/fruity touch.
I think Thai/chinese oud has been used in this work to amplify this last kind of nuance.

An incense-like, ethereal opening, almost reminiscent of mist, with an oud that vaguely recalls that found in Neriko by agar aura (Indonesian), accompanied by sandalwood, in which the scent of wood shavings is particularly evident.

The incense-like part veers towards smokiness, with a slight hint of burning (Filipino), contrasted with balsamic vibes (Burmese) and antique furniture, vaguely mouldy (Malaysian).

Not a beast of longevity and sillage, but I think in this case would be useless.

A very solid opening with citrus fruits in the lead, where I can clearly detect lemon, with its creamy and slightly sweet notes (Maybe a 5 fold Lemon, but I wouldn't bet my life on it.) , and mandarin orange, which together with terpenes counterbalances the green notes.

The top notes are then completed by a slightly spicy, peppery touch and ambergris, which is already noticeable at the opening with salty/mineral touches and takes over in the heart, where the "vomit" nuance is more noticeable and then, thanks mainly to iris, it goes on a powdery connotation, similar to talcum powder, with a touch of rose and patchouli (which gives a slight earthy, damp sensation), all creating a vintage effect that never feels outdated, and for this the nose deserves praise.

In the base, the ambergris takes on a new guise, becoming warmer and more welcoming thanks to the presence of balsams and resins, as well as a dark Indian oud with distant smoky/burnt touches that are anything but funky, and rightly so.

Something perfectly constructed that I wouldn't be afraid to wear all year round.

In the opening, there is an accord where the most prominent features are fenugreek with its sometimes dry, somewhat bitter scent and tea; spices intervene to complete the work, although personally I distinctly perceive cloves.

The heart part goes to the tobacco, reinterpreted in a green key, where I think the smilace makes its contribution, well dosed, as it can result in a particularly unpleasant smell if not worked well.
The whole Is counterbalanced by the very light boozy note of the whiskey and the frangipani with its vanillic/creamy touch, almost reminiscent of a candy.

In the base, the oud can be discerned; particularly prominent is the Cambodian with its dense, dark, pronouncedly resinous part, balanced by its Burmese counterpart, creating a kind of accord, given its balsamic-sounding traits.
The animals present mostly in a supportive role than to be noticed in my opinion, to give a dirty note in short.
All this embellished by a sneaky amber touch

A different take on a path that has been beaten many times :)