Michelin Star

The composition mirrors that tension between precision and indulgence. Sour cherry and almond create an edible warmth, the kind of sweetness associated with a well-set table. Cinnamon adds depth and heat. Black pepper cuts through with dry spice, keeping everything from sliding into saccharine territory. The base of cashmere wood and cedar provides structure, a reminder that this is a serious composition, not just a novelty piece. Rum, amber, and vanilla finish it off, warm, close, the kind of drydown that makes you lean back in your chair and stay.

The evolution

The opening arrives confident. Black pepper and bergamot create a bright, appetizing start, almost citrus-adjacent before the fruit takes over. Within minutes the sour cherry floods in, backed by almond and cinnamon. It's warm, it's sweet, it's deliberately edible. The pepper hasn't disappeared, it lingers in the background, adding a dry counterpoint to the sweetness. The heart settles into something richer. Cherry remains the dominant note but the cinnamon amplifies, the almond adds nutty depth, and the wood notes begin their slow arrival. The rum starts to assert itself, not boozy exactly, but warm, like the memory of a lit candle on a table nearby. This is the longest phase. It holds. The drydown strips back the fruit. Cashmere wood and cedar come forward, amber settling beneath, vanilla stretching the sweetness into something soft and close to skin. Musk adds warmth without weight. What remains is a woody-vanilla trail that lasts for hours, cashmere wood and amber, skin-close and persistent.