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.

Woody

Vetiveryl acetate smells like vetiver's sophisticated cousin—earthier and smoother than raw vetiver root, with less of that dry, dusty character. Imagine the warm, slightly sweet scent of freshly turned garden soil after rain, blended with subtle hints of hay and dried grass. There's a creamy, almost buttery undertone that feels refined rather than rustic. It's grounding without being heavy, woody without the sharp resinous bite you'd get from cedarwood. Think of walking through a botanical garden at dusk.