Case Study: Betonamu Jinkoh, Sumatora Jinkoh, & Rakoku Jinkoh

My previous blog post (here) covering the behind-the-scenes of Manaka Jinkoh and Sasora Jinkoh was received with a ton of interest and enthusiasm (congratulations, you’re all officially Oud NERDS!), so I’m going to go ahead and do an exegesis of our other three Rikkoku-Gomi inspired oils as well.
I hope you’ll find it enlightening, and enjoy reading about some of what goes into designing these super-customized distillations.

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Terengganu project – YOU design the Oud!

When it comes to RAW agarwood, the state of Terengganu boasts the most beautiful scent profile in all of Malaysia. When it comes to oils, its a neck-to-neck competition between Terengganu (far north-east) and far-west states (Perak, Malacca, Selangor, etc). Keep in mind, I’m ONLY referring to ‘prettiness’ right now. Other states are great too of course, each in their own way (e.g. Johor = explosive, Kelantan = grounding, and so on).

We’ve already completed the trial distillation for the next Malaysian project: our first Terengganu oil. But before I finalize the distillation parameters, I want to ask YOU what you want, so that the distillation can be tweaked accordingly.

Take the poll!
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How do you like them apples?

How Do You Like Them Apples?

So recently, I realized that a lot of folks are not aware of what it is that makes ‘barnyard’ type ouds smell like… well, a barnyard. So I decided its time to talk a little bit about cheeses and wines. And of course apples.

If you don’t have a cup of hot cocoa at hand and the time to read the whole post, the short version is: its due to either rot or fermentation of the agarwood prior to distillation.

But if you’re an oud nerd and want to learn more about the intricacies of the process, read on…

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