Old-timers can tell you that you’ve got the duo of Oud Yusha and Encens d’Angkor to thank for pretty much creating the oud market you know today. ‘Copper’ and ‘steel’….. ring a bell?
These two ouds alone triggered a surge of interest into how oud is distilled, and they became the mentors responsible for all the tweaking and techniqueing that became popular in coming years.
Dark top notes of cosy countryside cottage wooden floors, warmed by a flickering fireplace; a morning walk where fresh air reveals green flavors of guava, amberous patchouli, oakmoss sandalwood, pregnant with the ever present figs and blackberries, shrouded in a deep shade of incense and woods.
It’s a scent you’d have to wait several years for. That’s what we did…. not only to age the oil itself, but to also add years to the resin maturation that enables you to capture organic oud of this caliber in the first place – oud that lets you delve nose-first into a lush, soulful fragrance easily comparable to wild Cambodis, even old ones.
No matter where you are on your oud journey, Encens d’Angkor fits right in. Between its liqueur-ish velvet-like aroma and how high it ranks on the accessibility scale, this is an oud lovers’ everyday oud.