Agar Aura - pure oud products

Kachin Ko-shwe

This product has gone the way of all those before it...
Gone, never to come back.

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Description
Reviews

Swaddled by the Chinese Jade Dragon Snow Mountain of Yunnan to the north-east, caressed by India to the west, and the mighty Himalayas crowning its north, the Kachin state of Myanmar is perhaps the most surreal place in the oud producing world.

If the beauty of her rubies and sapphires haven't already put the world in a swoon, Kachin Ko-Shwe certainly will.

Like its predecessor Royal Chen Xiang, Kachin Ko-Shwe was extracted from a strange and extraordinary batch of far-north Burmese wild agarwood, quite unlike typical Burmese Agallocha and Malaccensis agarwood. And as was the case with Royal Chen Xiang, you'll find amazing similarities between the aroma of this oil and the scent of the most prized agarwood of all: Vietnamese kinam (Kyara).

Royal Chen Xiang unlocked the hidden wonders, the secret scent dimensions of this rare and unusual subset of Burmese agarwood. From an extraction technique perspective, it was the equivalent of our Malaysian oud Pencerahan.

Kachin Ko-Shwe, on the other hand, is the Burmese equivalent of our Malaysian oud Berkilau. The extraction for this oud was conducted in a way that maximizes the 'wow' factor of every scent facet, by maximizing the yield (and thus potency) of every aromatic compound extracted from the wood.
Everything 'pops'.

From an aromatic point of view, what that means is that it takes you deeper into those dimensions which were unlocked by its predecessor.

Price-wise, the higher yield means lower cost per gram, and so this oil is for almost $100 less.

Royal Chen Xiang's most salient feature in the opening was the vapory 'green' quality, followed by the uncanny resemblance to the narcotic aroma emitting from a jar of red kinam powder.
Kachin Ko-Shwe has a similar green opening. But instead of settling into the creamy aroma of raw red kinam, it actually evolves into something that smells a lot like the ethereal vapor released from heated red kinam. The piercing clarity and deeply penetrating notes only seem to get stronger and sweeter, as the oil develops on your skin.
The bitter Ginseng note is softer, and the sweetness is more prominent. It has those oh-so-yummy milky sweet notes, but just as when you heat red kinam, the aroma gets intensified, more penetrating, 'greener'. And it gets sweeter and more 'candied' after you apply it.

It took almost a year to collect the raw material for this batch, due to the excessive illegal poaching of wild agarwood by smugglers drying out the jungles at an alarming rate. Given the dismal state of affairs in the world of wild agarwood, the incredible quality and the amazing yield of this batch of oud come as a welcome delight.

Sparkling, invigorating, mind-shifting.
Empty your mind, and get ready for the adventure.

The Kachin Ko Shwe for me its something I’ve never experienced in Oud before SubhanAllah very green yet very wearable.
S.N. (UK)

let me tell you I'm loving it! I keep taking tiny swipes and inhaling deeply. There is a certain resemblance to the sample of Betonamu, which of course i love.
M.N. (Canada)

Really interesting reinvention of the Myanmar stock. The dry down released fragrances in an unexpected order. It kept surprising me.
K.P. (USA)

Never smelled a Oud like that and I still can't wrap my head around it. As a matter of fact I noticed that I was slouching on my desk and with one sniff my back got stiffened and I sat at attention, I joke you not, it was an instinctive reaction this was the Oil named, KaChin Ko Chin, what is this beast?
H.S. (USA)

The Kachin/Burmese is awesome. Has an untamed glow to it!
L.K. (USA)

Been trying out your Kachin, really loving it...really need to compare it side by side with Manaka but I have a feeling my preference is the former over the latter! Someone told me about the mystical effect of Burmese oil and I can understand why now.
M.A. (Singapore)

Ok I test drove the KKS again - lovely oil - it is interesting how fast the scent evolves with this one (or maybe its just the cold and dry weather here. It develops a sort of Cambodi fruity quality for me - the green note morphs into a sweet fruity sort of thing, and then morphs into something further still..
J.M. (USA)

Yesterday was the first day of trying and give it a full wear of Kachin ko-shwe, wow what a nice drydown at first the so strong green note put me off a little, but then in an hour or so comes the magic.
P.P (USA)

I'm wearing this oud oil today for a second time since I received the samples and I am simply wowed by it.
What an uplifting and beautiful oud!
A.C. (USA)

Kachin Ko-Shwe is very close to Royal Chen Xiang – I compared both and if anyone loves one, they will love the other. Kachin Ko-Shwe appears a little more refined and ethereal but the footprint of both scents is very similar. It seems to resonate at a slightly higher octave while RCX has more going on in the base.
J.B. (USA)

Incense and flowers, resin and fruit. Perfect.
Customer (Canada)

You were right about Kachin appealing to me, that is the most unusual one, similar to Royal Xiang but the scent keeps morphing if you know what I mean. The moment I think I pinned down the scent it morphs.
A.A. (Croatia)

Right away I get this piercing green opening which was totally new and unexpected to me which I guess has to do with the red kinam (I really need to get some premium wood to experience once what it is like and to better appreciate the link with the oils); to me I'm certainly fool but at this point it smells like the finest green hot pepper. The when comes the sweetness (I love the sweetness feature you manage to get in any of your oils) and both greeness and sweetness features strongly mix together I just enjoy the finest nectar. I simply love it and I just wish it stayed longer as progressively the green note seems to fade away (yet stays in the background) or rather calms down and shows some maturity leaving an aroma of high quality agarwood dust.
A.K. (France)

Kachin ko is so nice, though with its fresh peeled green tree opening that indeed gets sweeter in the dry down.
I'm in oud nirvana right now, man. Thanks again.
M.N. (Canada)