Pretty in a cowgirl kinda way. Rough around the edges, hardened by the sun and the rocky hills, but really sweet at heart.
Then pretty marries rugged and handsome, whose dimples run deep from years roughing it out on wide open planes under the blazing heat.
Dab a swipe of Kasaya on your wrist, then two inches away find a spot for K. Both are pure bred Koh Kong, aged 3 years. Kasaya’s copper sweet & K’s been toughened by steel.
If you’re used to jammy Trat-style fruitiness, get ready for a slap in the face. Cambodi red meets ancient black as you take Mr. Nhek’s drink and lace it with smoke and dunk it in a boiling cauldron. What you get is an oud that lets you see why we called this The Great Cambodian Experiment. You haven’t smelled Cambodian oud like K before.
My previous Cambodis were a selection of rough, raw and fruity shades. Kasaya fills in the missing floral. Not jasmine and rose floral – flowers tucked into the cowgirl’s worn-out rugged Koh Kong curls.
This is not a Hollywood meets Hollywood couple on the catwalk. K’s all tobocco, smoking acquilaria and leather heart notes drenched in unsweetened berry marinade. Earthy in a way only a wild Koh Kong cooking can be: Semi-dry and peppery.
— While Kasaya carries home a bouquet of mimosa night blossom, lilac and violets tied with a crassna string to crush into a powdery paste and sun dry.
Contrast, contrast, contrast! That’s how you dig out the surface notes and zoom into the marrow of the scent. But it’s one thing to swipe Oud Yusuf on your left and Borneo 5000 on your right. That’s one why to tell your nose Take that! But the other way is more revealing…
You take two wild Cambodis, Koh Kong to the bone. Same year, same wood……… Yet, between them you got Kasaya & K.
Ships in two V-vials, 1 or 3 gr each.