This is a landmark agarwood harvest that you can count among the rarest in existence today. In fact, until now, it never existed before.
It’s not wild.
These are the shavings of high-grade cultivated seah. The strange thing is, the chips themselves cost more than almost every wild batch of comparable grade. You can actually buy higher grade wild chips for the same price per kilo.
It sounds crazy, but it makes sense: with wild agarwood, there’s no waiting. You spend time finding the tree, sure, but that’s all the time you have to invest — finding the tree.
With cultivated oud trees, you have to make up for the decades their wild cousins have already grown. Waiting for the tree to mature, for the infection to spread and the resin to harden, and the (all too real) possibility that you’ve wasted your time. That, while wild trees are found ready for harvest.
What it takes to get your hands on high grade cultivated aloes far exceeds the time (i.e. investment & risk) it takes to find wild agarwood of the same caliber.
So, nobody can blame the farmers. You can blame the mass market that insists on large scale production where grade and maturity are largely irrelevant. The demand is for cheap. And quick. Two factors that bludgeon quality and any artist potential. By default, the demand for cheap oud leads to pre-mature harvesting and low-density resin.
When it comes to resin, some say it’s all about the age of the tree, while some believe what matters is the age of the infection. Both are wrong.
In nature, things develop symbiotically. The best oud = age of the tree and age of the infection.
The only way you’ll get one without the other is through growth enhancers and funny chemical inoculants that speed up resination.
So, you’ll find cultivated chips that look the part – but they certainly don’t smell it. As much as people would like you to believe, an aroma as complex as oud cannot be forced. Nature demands decades.
That’s what makes Organic Trat extra special. These trees were grown organically, without boosters of any kind.
Not just that, this is the resin from trees that would have been cut at least five years ago already had we not insisted they be left untouched to stand and continue to grow. In a mature tree, an infection of five years will yield impressive oud. After seven years, things start to look serious. At ten years, you’re looking at super wood — like this.
We put in the same effort, use the same process, and play the same waiting game in order to produce our Organic Oud. Because of the resources and scarcity, we rarely have wood to spare. This batch is no exception: supply is limited.