Carner BarcelonaPalo Santo
Milk and rum soften the dry heat of smoked guaiac wood
It begins with a sharp splash of dark rum and herbal artemisia, quickly shifting into a creamy, lactonic heart. The milk note rounds off the edges of the guaiac wood, creating a scent that feels like polished timber rather than raw forest. As it settles, the sweetness of tonka bean and vanilla rises through the base, anchored by the smokiness of the wood. It sits close to the skin for most of the day, offering a powdery, quiet warmth that persists on clothing long after the initial bite of alcohol fades.