As with my oud distillations, the
distillation process was designed around the aroma of the raw material,
to achieve perfection in every facet of the wood's scent.
From the particle size of the grind and
pre-distillation treatment of the wood (including the soaking process),
to the temperature curve and the steam path (i.e. the shape and
dimensions of the neck and receiver), and of course what was done with
the hydrosol (what was re-fed, and what was drained)....
in short: once again, this is an artisanal
distillation, and not just a rote extraction of oil from wood.
little less butter, lots more cream, a dash of spices, and amplified
woodiness. And bitterness in the sweetness, rather than sweetness in
the bitterness (take a moment to
make sense of that – yes, there's a difference).
If you were to ask about the key differences between Byakudan No.1 and
Tan Xiang No.1, that's how I would summarize them.
Ever noticed baked sweet potatoes smell
rather lovely? Its because of the caramelized starch. Smear some butter
on, sprinkle a bit of cinammon, and it smells even lovelier. "Sweet pataydow!",
that's what my 4 year old exclaimed when I let him sniff this
Just add a warm cup of raw fatty buffalo milk (and of course a potent Santatol base), and you've got a
approximation of what this batch is all about.
For your enjoyment, here is a video that
captures the birth of Tan Xiang No.1: