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    Taigo Senkoh

    Taigo Senkoh



    There’s no way around it. Oud is a waiting game.

    We couldn’t distill Taigo Senkoh until now, eight years after Oud Yusha. Not unless we’d pumped our trees with the latest miracle inoculant—but you’d never get a Senkoh scent that way.

    So, we had to wait year in, year out until one day you peel away a shaving of white to reveal a sliver of brown that hides the black gold that takes decades to grow.

    Dense seah from naturally infected cultivated crassnas is extremely rare because it takes far longer to develop than the vast majority of folks can afford to wait. From trees that are already 30, 40+ years old, the resin needs to have intensified for at least seven to eight years. Ten years and you’re looking at chips like these:

    Fun fact: Almost all Thai/Cambodian ouds are distilled from 8-15 year-old trees, while the infection (that triggers resin formation) is normally only 1 to 2 years old.

    There’s no way around distilling Senkoh-grade oud oil. The wood simply must be of a certain caliber to qualify. That’s how we ended up distilling the shavings from the chips you see here…

    Just the idea of an organic Senkoh warms my heart. I’ve watched these trees grow year after year, and to finally see them produce heavy resin like this is a feat for organic farming to be proud of. To have an oil to show for it is magical.

    It’s all too easy to promote agarwood cultivation with slogans. It’s a different thing altogether to actually do something about it. From the 40,000 trees planted on one farm in Thailand, 30,000 died shortly after. From the remaining 10,000, you should expect only 3 or 4 to ever reach this level of resination, and only after many years—and then you’d need to wait several more years for another 3 or 4 to catch up and potentially produce similar quality resin.

    If you’re not into waiting games, you take the easy way out, as the vast majority are doing. First, inject your trees with growth enhancers, then spike them with resin triggers (default practice across the board.) That’s how you can dish out bags full of burnable cuts that get sold everywhere without a word about why they look—and smell—so… different.

    Mass production agarwood, heavily inoculated and force-aged. Mimics the real thing, but is far from it.

    Above and below: Artificial display pieces from cultivated agarwood.

    If you don’t like ‘marketing stories,’ I invite you to go to the plantations and see for yourself. In fact, the cultivation companies our couch-critics are in cahoots with are the very companies who promise farmers an ROI in 8 years—i.e. cutting the trees at only 8 years (or 10, 12, depending on how eager you are), after the latest inoculant guarantees you resin at that age. They might be promoting cultivation, but certainly not sustainable cultivation, and a dead-end for artisanal oud.

    At the end of the day, we’re talking farmed vs. wild salmon. And the motto of the DROO is that if it tastes like salmon, it is salmon. Oud is oud is oud.

    This is NOT how it works at Ensar Oud. Mature resin in a mature tree makes a world of difference. (The age of the tree and the age of the infection cannot be divorced. Watch out when you hear people who insist that only the age of the infection is what really matters.)

    Chemically jacked-up agarwood is devoid of the zoomed-in focus on the wood’s resinous core required in artisanal oud oil. There are no shortcuts. And it shows: Taigo Senkoh bites with the same tenacity as its wild brothers. The delectable aroma keeps pulling you back for thirty whiffs a minute. As with all our Senkohs, the scent is level and linear, with a gently-bitter, zesty incense heart note that runs right down to the drydown. For less than half the price.

    Taigo Senkoh is already aged two years, and the reason you don’t see us dishing out oils like this every month is simple: the wood is too rare. You literally need years to gather enough to fill another pot. You get to own a bottle of oud distilled from the shavings from these very chips which sell—locally, in Bangkok—for more than many wild batches elsewhere. It’s not a surprise if you think about it. In the scheme of things, natural incense-grade chips from cultivated trees are rarer than most wild varieties. The market just doesn’t allow for the time and risk it takes.

    Taigo Senkoh lets you smell the potential of cultivated agarwood, left to grow as if it was wild. Meticulously separated shavings from super rare incense-grade (even sinking) batches of organically cultivated crassnas, distilled artisanally with the utmost loving care. Oud that’s every bit as addictive as Chugoku, as crisp and incense-y as Suriranka… Senkoh all the way.

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    Taigo Senkoh
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