Encens Crassna

Copper! Copper! Steel! Steel! Forget it. Yes, there’s a very precise way to capture this fragrance, a way to bring the apricot notes to maturity, to add a layer of sweet peach dipped in honey, and at the same time make the brew overflow with crassna incense.

Yes, it took years of trial and error, of broken pots and burnt batches, cracked ceramic pots and 2 AM drives back to the distillery to distill Thai crassna so well, and to now offer it for so cheap.

But that’s our mission. We go through the ruff and tuff to reach the beauty beyond it all and give you a bottle of artisanal organic oud to swipe to your heart’s content. To make other distillers scratch their heads at how this oud can be so viscous and still burst with flavor, while you’re the one getting an extra hour or two on the skin as a result…

Distilled from agarwood trees twenty to forty years older than what the majority of oud gets distilled from, the agarwood itself is more resinous with higher quality resin (no chemical inoculation, or anything else injected anywhere), giving you a cleaner, richer, more nuanced fragrance – one to enjoy as well as explore.

Fruity? Certainly. But wait till you smell the white champaca notes entangled in the fruit, the red liqueur velvet smooth scent of heated crassna chips permeating every whiff, the herbaceous undercurrent juicing the fruit notes into a sensual chord that found its way from the soil of Rayong to that swipe of kyen on your hand to that deep inhalation that makes you buzz like only good oud can.