Cambodia N
Regular price$55.00
/
Tax included.
- Insured & tracked Shipment
There are a few regions that every oud connoisseur should be familiar with:
Nha Trang, Assam, and Hainan, to name a few.
These are provinces where the cultural, religious, and therapeutic traditions of the people have been imbuedwith agarwood for centuries.
This oil comes from one such region: Koh Kong.
Made from wild shavings from the most legendary region in Cambodia, this is the benchmark, the quintessential Cambodian oud oil.
A red theme from top to bottom, shifting between fruits, spices, incense, and woody resins.
Most Cambodian oils hide their imperfections behind a veil of sweet-sour, over-fermented fruity twang. You won’t find any of that here.
Instead, what you get is a perfectly ripe fruity compote: a mixture of ruby red apples, dark cherries, and a tart guava to balance out the sweetness.
But then, gradually, you start to pick up the dry, woody, vintage spiciness that made Koh Kong the legendary province it is.
A haze of red incense and a veneer of red resins that could only come from the kind of wild stock that this oil was distilled from.
Don’t compare this oil to other Cambodi oils.
Instead, compare it to wild Cambodian chips on low heat.
Swipe it and feel the delicate sweetness of the wood.
Smell for yourself the spices rising with wisps of incense smoke and see the resins bubbling right in front of you.
This oil is a tribute to the very best Cambodia has to offer.
Nha Trang, Assam, and Hainan, to name a few.
These are provinces where the cultural, religious, and therapeutic traditions of the people have been imbuedwith agarwood for centuries.
This oil comes from one such region: Koh Kong.
Made from wild shavings from the most legendary region in Cambodia, this is the benchmark, the quintessential Cambodian oud oil.
A red theme from top to bottom, shifting between fruits, spices, incense, and woody resins.
Most Cambodian oils hide their imperfections behind a veil of sweet-sour, over-fermented fruity twang. You won’t find any of that here.
Instead, what you get is a perfectly ripe fruity compote: a mixture of ruby red apples, dark cherries, and a tart guava to balance out the sweetness.
But then, gradually, you start to pick up the dry, woody, vintage spiciness that made Koh Kong the legendary province it is.
A haze of red incense and a veneer of red resins that could only come from the kind of wild stock that this oil was distilled from.
Don’t compare this oil to other Cambodi oils.
Instead, compare it to wild Cambodian chips on low heat.
Swipe it and feel the delicate sweetness of the wood.
Smell for yourself the spices rising with wisps of incense smoke and see the resins bubbling right in front of you.
This oil is a tribute to the very best Cambodia has to offer.