Citrus

Calamondin smells like a brighter, sharper cousin of mandarin—imagine biting into a small, intensely acidic citrus fruit on a humid tropical morning. There's a piercing green-orange zestiness, almost lime-like in its tartness, but with creamy, waxy undertones reminiscent of bitter orange peel. It's less sweet than orange and more austere than lemon; imagine the puckering brightness of seville orange crossed with the green, slightly herbaceous snap of unripe citrus. The aroma is simultaneously juicy and dry, with a faint floral whisper.

Gourmand

Praliné smells like the warm, buttery heart of toasted hazelnuts and almonds, with honeyed sweetness layered underneath. Imagine biting into a freshly made praline chocolate—that caramelised nuttiness combined with sweet brown sugar, a whisper of vanilla, and creamy richness. It's indulgent without being cloying: more sophisticated patisserie than artificial candy, with a gentle toastiness that recalls warm caramel sauce poured over roasted nuts.