Is soaking/ fermenting agarwood prior to distillation a classical method that has been implemented for centuries? We do not know. In modern times, agarwood in the Trat province of Thailand is usually soaked for one week. Some go over and soak/ ferment it for a month; any longer and it may smell like rotten durian. Well, we went
extreme again and soaked this batch of agarwood for over five months! Even our beloved friend and colleague told us that we most likely have beaten the world record for soaking.However, don’t let this put you off.The secret to our success lies in the fact that when agarwood is soaked for three months or more, totally different reactions start taking place. Stir it daily, do not allow it to ferment, change the water, and apply a few other tricks during distillation… and you may be able to convert agarwood into a pure, milk chocolate, creamy goodness. And that is exactly what we have done with Borai Choco Extreme.
This is the type of scent that most old school “oud heads” are crazy about. No fancy, modern notes; only plain and pure, funky milk chocolate with soul-tingling depth and unimaginable complexity.
Maroke oud oil always has a place in the hearts of Oud lovers. Dark, deep, soothing and oudy in its own unique way. However, it is a big headache for a distiller. High cost of the raw material and extremely low yield making it… special.
Finding a pure, nicely done, wild Maroke oud oil is… tricky. Finding Maroke with super dark, rezinous, smooth scent profile… nearly impossible. All that below 200$ for a 2.5g bottle? Forget about it!
During my last trip to Indonesia I got to experience this oil. It seemed simply too good to be true. For that reason we can offer a lab purity test of this oil upon request. It is 100% pure, super dark, rezinous, smooth wild Maroke agarwood oil.
Think of a deep and black night in the jungle. It is warm and comfortable yet mysterious aura is all around you. No wet earth. Only super dry oudiness. Take the best out of the finest patchouli extract aged for severel decades, add to that cardamom rezinoid, spikenard essential oil, a touch of the finest labdanum absolute and place it all a top of “50 years aged” dark Hindi that has not even a tiny dot of barnyard and you will get an idea what is Maroke Noir