If I hadn’t known that we were the ones who had cleaned, chopped, soaked and boiled (in our copper pot) the wood collected from Agarwood hunters of South Thailand I would swear that this oud oil had come out of high grade Sumatran and Borneo nuggets cooked in a stainless steel pot with zero soaking.
The scent development of this liquid happiness makes me imagine flying through layers of a tropical rain forest on a bird of paradise. The opening notes reveal the forest floor with super active, green, slightly moist, and shadowy feelings. You attempt to look around and capture in all the details, but the bird of paradise catches you and rockets you to the under layer of the forest where rays of the sun bring slightly warm, vanilla, and cinnamon feelings. These feelings encourage you to stop for a while, but you aren’t in control and the scent continues to move you, taking you far away to the thickest, most beautiful canopy level. Here you see the thick tops of the trees with their large, juicy leaves that peacefully guard all the forest like an umbrella, a Borneo woodiness comes to your mind. Now, slowly, you enter an emergent level of the forest where life is stable and smooth; where the older and taller trees reside, where the colours are brighter and the sunshine warms you up…
Such a striking scent creation was likely the result of stainless steel soaking that took place prior to the cooking of the oud along with the special blend of two different types of water. The water from a hot spring of Ban Popra was blended with cold spring water from Chang Mai and used for soaking and cooking. Ice and fire combining with each other has created a unique and surprising energy that influences the soul of this oud oil.
As you can see, it isn’t us who dictate the price of the oil, but the grade of wood which actually commands the price. The yield was around 3 ml. per kg. and 1 kg of this type of wood in the Thai market costs around $1000 while in Western markets it retails for no less than $5 per gram. Total yield only 9ml.