Burn of the Day

[iori]

Oie-Ryu Kyara selected by 23th head Sanjonishi Gyosui from brother barry
soft wood, great balance of 5 tastes

 

[-Renton-]

Kangiiten Purple Shin-Kyara this evening. Milky and thick sweet scent.

Damn thats interesting that you get that profile, even Kangiiten themselves say that purple is quite a spicy one. I tend to get a profile of spicy bitterness.

 

[FreeSoul]

Wild Sumatra from Mesoud. Rich resinous scent with hint of high quality chocolate. Very tasty and satisfying!

 

[The Scent Guru]

Fili soil

 

[Rai Munir]

Agarwood by Kashti (Mr Diviyam)
Mysore Sandal Roots by Kashti
Kashmiri Saffron by An Najwa
When top notch ingredinets are there on the burner, the fragrance is more than gorgeous. Crisp of Oud, Creamy zesty Sandal and very light wiffs of Saffron, and perfection is to live.

 

[Oudamberlove]

Hainan Char

Char pieces look lovely on the top side, but on the bottom side some pieces have extra wood that is not very resinated, with those pieces I use my new toy, a rotary tool with a carving tip, to remove some of that less desireable wood.

 

[Olfactory Nomad]

Damn thats interesting that you get that profile, even Kangiiten themselves say that purple is quite a spicy one. I tend to get a profile of spicy bitterness.

Really? Yeah ok. I've just put it back on this morning and definitely not spicy. This is on a low heat though of 160 degrees. I currently can't go higher so maybe that will change?

 

[-Renton-]

Really? Yeah ok. I've just put it back on this morning and definitely not spicy. This is on a low heat though of 160 degrees. I currently can't go higher so maybe that will change?

Maybe the temp will change the profile or not, could also be your perception. Every nose is different, when we eat the flavour of the food comes mainly from the nose, the mouth only has 5 basic senses of taste and its more of a sensation than a taste, taste is all nose, thus other people love a certain food, and others dont, and some people will love a certain smell, and others wont vice versa. It is mainly because they perceive the flavour differently, or in this case, smell.

 

[FreeSoul]

Wild Kalimantan Pontianak from Mesoud. This is definitely worth a try! Really tasty stuff!

 

[FreeSoul]

Wild Manipur-Nagaland from Maunomaku. Really tasty, definitely worth starting at a low temperature then slowly increasing it to benefit from everything this beautiful piece of agarwood has to offer!

 

[Oudamberlove]

NK Borneo

Just the way I like it, resiny, oudy, a touch of fruit, and a hint of spice.

 

[-Renton-]

NK Borneo

Just the way I like it, resiny, oudy, a touch of fruit, and a hint of spice.

NK Borneo by Ensar? Or am I thinking of a different Borneo?

 

[Oudamberlove]

NK Borneo by Ensar? Or am I thinking of a different Borneo?

Nippon Kodo Borneo agarwood.

 

[Oudamberlove]

Nippon Kodo Vietnamese

Today’s pieces…..lovely👌

 

[Maunamoku]

Red Kynam, sent as the most generous gift from Language Scent. I've been heating it for two days, it is a beautiful wood. The aroma is very much red, a rustic texture is nestled inside, the effects from it are astounding.

 

[The Scent Guru]

A chunk of CK, as much as I prefer bubbling, oozing woods it really does smell nice

 

[Mr.P]

It’s tasty stuff. If you were on a budget 15 years ago in the US this smell was not easy to come by. At least that was my experience. I’ll say it again it’s a freaking miracle. at a time when everything else is getting more expensive, thay was a refry move in the right direction.

 

[Chip Burns]

A chunk of CK, as much as I prefer bubbling, oozing woods it really does smell nice

The term CK is not one i’m familiar with

 

[Ahmaoud]

The term CK is not one i’m familiar with

Most likely referring to Cultivated Kinam

 

[Oudamberlove]

Cambodi Char

Always a pleasure to enjoy it’s aroma.