Green

Tarragon smells like a verdant whisper—imagine the anise-tinged greenery you'd encounter brushing past fresh herb gardens, but softer, more refined than fennel. There's a subtle sweetness reminiscent of liquorice root, layered beneath a crisp, almost peppery herbaceousness. It's the aroma released when you crush fresh tarragon leaves between your fingers: simultaneously sharp and velvety, with whispers of green apple and white pepper. Not aggressively spicy, but gently warming.

Gourmand

Tonka bean smells like warm vanilla custard swirled with almond cream and a whisper of caramel tobacco. Imagine the sweetness of Madagascar vanilla, but richer and almost spiced—there's a subtle nuttiness underneath, as if someone's stirred in crushed amaretti biscuits and a pinch of cinnamon. It's gourmand without being cloying; the scent wraps around you like cashmere, creamy and comforting rather than sticky-sweet.