Gourmand

Blackcurrant liqueur smells like biting into jammy, slightly tart sweets—imagine the concentrated dark-berry intensity of cassis cordial mixed with warm honey and a whisper of alcohol's sharp bite. It's sweeter and richer than fresh blackcurrants, with a syrupy, almost port-wine depth that coats your senses. There's a subtle earthiness underneath, like blackberry jam simmering on the stove, combined with a subtle spiciness reminiscent of clove or cardamom. Decidedly indulgent and velvety.

Green

Moss smells like the cool, earthy embrace of a forest floor after rainfall. Imagine pressing your nose against damp bark and decomposing leaves—there's a mineral, slightly sweet green quality, reminiscent of petrichor mixed with crushed ferns and old stone. It's neither floral nor fruity, but rather a subtle, velvety earthiness with faint woody undertones, like inhaling the air in a shaded woodland where sunlight barely penetrates.