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    For many, Oud began with Oriscent. And for many, it ended there.
    These oils take you back to the Oriscent days, with never before released jewels that continue the tradition of the famed legends.

    Jungle: Cambodia
    Distilled: 2018
    Cambodian oud is legit and venerated for good reason. Years of our lives, buckets full of sweat, countless Camry trips along the broken road to Koh Kong, and boat trips across the border have tattooed Cambodi on our backs. You, too... explore ››


    Jungle: Philippines
    Aged: 11 Years (2009)
    Almost all Filipino ouds are of the modern, more playful Tawi variety, and folks wonder if that’s a good representation of the Philippines profile. Like those who started searching for raw Koh Kong after trying Trat ouds, people... explore ››


    Being two of the world’s most sought-after, rarest, and also most expensive aromatics, the idea of infusing musk into oud may have crossed some perfumer’s minds—but how many ever took the leap to actually do so is another ... explore ››


    Jungle: Malinau
    Aged: 4 Years (2016)
    White Kinam is beautiful. A scent from the Oriscent days, re-interpreted. We literally tracked down the same grade agarwood from yesteryear, chips and chunks still intact, and ground it to dust… in Taiwan, distilled at the hands of the... explore ››


    Jungle: Sri Lanka
    Distilled: 2012
    Kyara Ketone is Corona’s silver lining. I honestly had no intention to make this public yet. It’s been locked up for a decade and I have no qualms keeping it so. After all, it’s the only Sri Lankan Oriscent there is and ever will be... explore ››


    The scent of kinam leaves anyone at a loss for words. That’s why even the most meticulous descriptions (antique and modern) are useless if you’ve never actually smelled true kyara. And once you have… descriptions mean as... explore ››


    Jungle: Vietnam
    Aged: 11 Years (2010)
    I’m not gonna go into the distillation details. Suffice to say you can’t just throw a bag of sinking Nha Trang agarwood into the boiler like that. As far as I’m concerned there’s only one way to distill such nose-numbingly good... explore ››


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