Rosarine

By the editors · 2 min readCinnamon opens loud and dry, its papery heat crackling against tart raspberry and the translucent sweetness of lychee while bergamot keeps the top bright rather than syrupy. Frankincense arrives early, adding a cool, resinous lift that keeps the red fruits from collapsing into jam, and ambrette seeds a soft, pear-skin musk that blurs the edges. The base is dominated by sandal first: creamy, milky wood that drinks in the remaining fruit sugars, then vetiver sharpens the wood with green smoke while benzoin and vanilla pour a matte caramel thickness without overt gourmand sweetness; patchouli gives quiet earth, cocoa only a dusting of bitter powder. On skin the fruit dims within ninety minutes, leaving a woody-balsamic skin halo spiced by the ghost of cinnamon.