Remember King Koh Kong?
It was our highest grade Koh Kong Cambodian distillation. There were no corners being cut; the oil was distilled for Omani royalty and I was instructed to make "the best".

As expected, it was very well-received by one and all. The aroma: a sizzling Koh Kong chip on an ashy charcoal.
Can't complain!

But what if wood of the very same grade and quality, was distilled the Gen3 way i.e. to match the Gen3 wood heating method? Now how awesome would that smell?
In other words, taking the awesome old-school 360p "general" aroma of burning Koh Kong chips, and cranking up the resolution to 4K, Ultra HD.

If you tried our old oil Kanzen, you'll be delighted to know its the same scent profile. Although Kanzen was not a high grade (i.e. incense grade) distillation, it more than made up for it by its high quality (i.e. its ancientness).

Curious to know what happens when a Koh Kong distillation is done Gen3 style, combining high quality and high grade?

Like any batch of real Koh Kong raw wood, this oil is all about the spice-sprinkled thick red heart notes and chewy caramel toffee base. And like any real high grade distillation, the oil boasts a dense dark resinous spine juxtaposed against the prettier scent notes.

Koh Kong wood possesses what is arguably the most 'darling' oud aroma, and this oil is no different. Starting off like a distant harp strumming chords of the most beautiful green and gold notes, the opening notes are gentle, with a pleasant 'general' Cambodian aroma. Soon the strength and silage pick up as the oil warms on your skin... and the oil starts to come to life.
Dried figs and prunes emerge, with tobacco and betel nut-like bitter spicy edges. Classic Koh Kong blood-red cranberry and cherry notes soon join in as well.
And then.. the most unusual thing happens...

Even before starting this distillation, I warned many customers who were aware of this special Koh Kong distillation, that this oil is NOT a distillation of 'Special K' wood. But when they smelled it, lo and behold, almost unanimously they expressed their amazement at how kinamic the aroma is. "Taha, are you SURE this is not a Special K oil?!"
For me to give an oil the Special K title: [1] the K has to be the dominant profile, [2] the K aspect has to be present from the get-go, [3] all 5 dominant facets of kinam's aroma have to be present.

No, Special K it is not. But just as was the case with the wood, this oil (a faithful representative of the raw material) does indeed have very blatant kinamic elements, and more specifically my absolute favorite kinam: red kinam.
The way I describe it is: a definite but not-defining green zing, a herbal bitterness, cinnamic-sweet spicy notes, and a creamy aroma of cereal in vanilla-sweetened strawberry milk.

After the K notes emerge, it is then a duet of red kinam elements and the classic Koh Kong core notes of burnt brown sugar toffee, viscid red resin, and the ambient aroma of old Koh Kong raw agarwood.

Real wild Koh Kong wood is exceedingly rare today. An oil that captures in vivid detail the precious aroma of old growth Koh Kong wood, even rarer. Claim your bottle now, and - for the first time in 4K UHD - discover why Koh Kong in her heyday was one of the most coveted of all ouds.