Woody

Australian Sandalwood is like stepping into a warm, creamy embrace. Imagine the soft, buttery warmth of freshly sanded wood mixed with a whisper of vanilla and a subtle sweetness reminiscent of warm milk and honey. There's an almost powdery, skin-like quality—not floral, but intimately soft. It lacks the sharp spiciness of Indian sandalwood; instead, it's gentler, creamier, with a faint nuttiness and a delicate, lingering warmth that feels like cashmere against your skin.

Gourmand

Venezuelan tonka bean smells like a warm embrace of vanilla, but richer and more complex than simple sweetness. Imagine crème brûlée's caramelised sugar crust, honeyed almond paste, and a whisper of fresh-cut hay all at once. There's an almost smoky warmth underneath—like the inside of a well-aged wooden cabinet filled with dried spices. It's gourmand without being cloying: edible, comforting, yet mysteriously sophisticated, with subtle hints of dried fruit and warm leather that prevent it from being purely sugary.