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A vintage 1920's dry moss chypre with warm brown leather and a drop of sweet vetiver.

Corn husks and freshly uprooted gourds in a rustle of twigs, dead oak leaves, and a faint whiff of myrrh.

The splendor and terror of Totality: an abyss of black patchouli, tabac, burgundy pitch, smoky frankincense, and black fig surrounded by a glowing nimbus of fossilized amber.

Smoldering pine wood, black pepper, ho wood, amber embers, leather, green tea, and silken red musk.

Sandalwood incense, ti leaf, and honeyed saffron.

Burning leaves and smoldering applewood.

An aristocratic cologne of titanic passions, moody and brooding. This scent is dark with disillusionment and cynicism: a Victorian fougere and a dashing carnation boutonniere tainted by a cloud of khus, yew, and patchouli.

‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’ In parts of rural England, the last sheaf of grain from autumn’s harvest were added to a sweet porridge that was eaten on Christmas morning to ensure good health and strength during the dark of the year. Cracked wheat cooked in cream and ale with currants, cinnamon, nutmeg, and ginger. Frumenty to me smells like cinnamon, nutmeg and popcorn. I think its the effect of the cracked wheat cooked which smells like a cooked grain, which means to me... popcorn. Spiced porridge if you like. Medium throw and wear length.

Glittering shards of icy white plum, crystallized pink peppercorn, Oman frankincense, and silvered amber arc through a midnight haze of Sumatran patchouli, velvet oakmoss, and hothouse orchids

Smoky brown vanilla husk, bourbon vanilla, dark amber, pink oud, and burnt cocoa bean.

It was a beautiful night in November, and this moment is one of those snapshots in time that I’ll always hold in my heart: indigo skies of bruised violet, osmanthus, French lavender, and black plum, petrichor-wet and lacquered with frankincense and red benzoin.

This poem – this song – is one that has moved me since my childhood, and it’s so incredibly difficult to translate it into scent. I don’t know if I am capable of doing honor to Dunbar’s words; all I can do is craft something that is akin to how much this makes my heart clench. The scent I have chosen is a soft lavender with dry woods, carrot seed and iris, sandalwood smoke, and wisteria.

No additional scent description.

Royal Hojari frankincense, 7-year aged raw patchouli, oakmoss, Yemeni myrrh, green fig, omubiri resin, blackberry syrup, and a sprig of crushed mint.

A tangle of blackthorn, mandrake root, and myrrh scratching through cypress boughs, blackberry resin, and incense smoke.

Spiced rum, tobacco absolute and leather, caramelized tonka, chardonnay, and black musk.

Take the edge off when dealing with crowds and other con stressors: patchouli, blue tansy, tangerine, lavender, and ylang ylang.

Crushed seaglass and glittering coral, rockrose, salt water, iridescent algae, and white oudh

The scent of buttered bread, a little caraway, rye seed, rosemary, and salt.

Every year at BPAL, we put up our tiny black Yule tree in the front parlor. It has red lights, and it’s decorated with whatever we have handy. I don’t remember when we got this little tree, but it’s been a Yule staple here as long as I can remember. There are always black and red candy canes on the tree; I don’t know what they actually taste like, because these things have been with us forever and are a bajillion years old. They are probably lethal by now. Red musk, star anise, clove bud, labdanum, opium pod, and black patchouli. Anise, clove, hint of opium and red musk underneath. There's a whiff of mint as well, I swear. This one is an anise-red musk blend. Good throw and wear length.

A foreboding tremble of poppy leaf, cerulean musk, violet grapefruit, mimosa, orris butter, and benzoin

Blood red pomegranate, bay leaf, sweet fig, honey, oakmoss, and balsam.

A precise and logical scent, clean and methodical: a shining white aldehyde with cedar, juniper leaf, and elder flower.

Now with more snoot. All the sugared incense you can shake a wing at with double the leather and a dollop of thick, inky black musk.

Rye stalks, corn husks, hay absolute, tilled soil, and German chamomile