Thumbs down on this one fellas.
Opens up Basil Alcohol and then goes flowery. Too much Lemon, Geranium, Jasmine and Gardenia. So much so that whatever vetiver, cedar, musk, tonka and musk is in there, they do nothing much to rescue this version of Lemon Pledge furniture polish.
It might smell good on a woman or my coffee table.
Thanks Jedi, for the testing of colognes… 
I Like…
Can you tell the difference between tonka and vanilla by smell?
I have coumarin crystals and unfortunately, no, I can not tell it apart from vanilla. :o Can you?
Some say it smells like new mown hay. I don’t.
I have coumarin crystals and unfortunately, no, my nose can not tell it apart from vanilla. :o Can yours?
Update: I recently ran across some pure (synthetic) Vanilla crystals. This vanilla is sharper and sweeter than coumarin.
The coumarin is relatively a move more toward leather. It is a very subtle differrence. I doubt I that I could tell them apart in a mix. As usual the fragrance triangle usually does some magic and the cologne is greater than the some of its parts.
I don’t have any tonka beans to smell. However, I did buy a pound of vanilla beans last year and I made my own vanilla extract. A few notes:
Vanilla beans themselves smell like a cigar, or at least have heavy tobacco notes. I’ve honestly only had one cigar my entire life, not a good habit you know, but the smell of the beans reminds me of the one I had. It was a gurkha reserve. It is “infused” with cognac and I quite enjoyed the cigar… until I smoked it too fast and got horribly sick.
Cigars | Gurkha Cigars - Grand Reserve Cigar
Perhaps the smell of vanilla comes from the complexity of the actual bean and it is probably the reason that my extract smells nothing like the commercial extracts. For one, the store bought extracts usually add sugar and have a slightly lower alcohol contents. Mine was done by soaking split beans in vodka for 6 months to a year (still aging). It smells very vanilla like, but it is more complex. Perhaps I added too many or too little beans for 750ml, but it is not as viscous as the commercial stuff. Perhaps this is due to the sugar content. I tend to think that I added an amount of beans which is appropriate, but doesn’t allow the vanillin to overpower the other aromatics found in the vanilla itself. This gives the resulting mixture a very vanilla smell which is also still strong alcohol wise. The stuff tastes great in a cannoli and in baked goods.
Different alcohols give different tasting/smelling vanilla extracts. This is probably an obvious statement, but the difference between whiskey, white rum and vodka is quite pronounced. The next time I grill some pineapple rings in rum/brown sugar I think I might try a dash of the vanilla mixture to see what happens.