Highly recognizable white floral scent, sweet and heady.

Jasmine is the queen of flowers and its usage is widely spread across most fine fragrances. Jasmine flowers do not lend themselves to distillation and must be extracted to form an absolute. The 2 most common jasmine species are Jasmine Officianale var. Grandiflorum (from Europe) and Jasmine Sambac (From Asia).

Super complex, over 300 molecular components have been discovered inside jasmine.

Do note the slight indolic character that sits in the background of jasmine, giving it an animalic quality.