Good Girl

Coffee and almond hit simultaneously, bitter and nutty, with bergamot providing a fleeting brightness that's quickly overwhelmed by the gourmand intensity. There's a boozy, almost liqueur-like quality to the almond, whilst the coffee reads as freshly ground beans rather than brewed liquid. The citrus elements struggle briefly before surrendering entirely to the heavier players.

Tuberose emerges with its characteristic waxy, narcotic density, entwining with jasmine sambac's animalic undertones to create a white floral accord that's more seductive than pretty. The orange blossom adds honey-like sweetness whilst Bulgarian rose contributes a jammy richness, all of which sits atop that persistent almond-coffee base like cream floating on espresso. The florals don't lighten the composition—they make it headier, more intoxicating.

The sweetness consolidates into a skin-hugging blend of tonka, vanilla, and praline, with cacao adding an unsweetened, cocoa-powder dryness that prevents it from becoming cloying. Sandalwood and patchouli provide a subtle woody frame, whilst the almond persists as a ghost note, now softened and almost marzipan-like. What remains is plush, enveloping, and distinctly edible without quite crossing into bakery territory.