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.

Spicy

Pink pepper smells nothing like table pepper—it's far more refined and surprising. Imagine biting into a fresh red berry, then discovering a subtle peppery tingle on your tongue that fades to a delicate floral warmth. There's a bright, almost citrusy sharpness upfront, followed by a soft spiciness reminiscent of ground cinnamon or clove, but gentler, more elegant. It's peppery without heat, fruity without sweetness—think of crushed pink peppercorns dusted over rose petals.