Burn of the Day

[Mr.P]

Yamada Matsu sinking chunks. Very dense hard resin. This is a match to the Sasora in the rikoku kit from Baieido, but is a more heavily resinated wood. This would remind most I think of oud like Borneo 3000 - it has that thick sweet smooth confectionary quality. When burning the various woods in my collection this one sticks out like a sore thumb, partially because of the quality of the chips but mainly because of the distinctive characteristics of the aroma. When compared to the scent of woods from Cambodia, Vietnamese, Laos, Indonesia and other regions this one really stands out distinctly, and all the others kind of constitute their own separate group. This is an extreme olfactory outlier and the first time I smelled this type of oud I wondered what the hell it was, and if it was even really oud! Going based on fragrance alone I would guess this is an entirely different species or even a different genus.

 

[EJayB]

Looks amazing mrP !! It’s nice to see old wood from peoples collections .
I am burning some sinking Hainan right now and it is amazing! I have a few types of sinking Hainan and they all smell so amazing

 

[EJayB]

HongKong chips
Thin resin packed chips that smell sweet and oudalishous!! Yummm

 

[Mr.P]

Looks amazing mrP !! It’s nice to see old wood from peoples collections .
I am burning some sinking Hainan right now and it is amazing! I have a few types of sinking Hainan and they all smell so amazing

Can’t say that I’ve smelled hainan wood. There seem to be two species at least - malaccensis and sinensis I believe - which type of you think your chips are? I might have the species wrong.

 

[EJayB]

I would guess sinensis, I’ll ask

 

[Oudamberlove]

I just received some chips from Japan today.

Nippon Kodo Vietnamese and Borneo.
A quick session revealed that these are solid good,
resinous with good aromas,
but nothing earth-shaking,
the Vietnamese has got my attention,
I will explore it some more to see if
I should get more.

 

[Andrew Salkin]

A little video for you guys this morning showcasing some smaller slivers shaved off one of Habzoud's Baby King sinking pieces. I've said it before and I'll say it again, this particularly batch of filipino wood - whether it be the fully sinking pieces (that ones everyone has spoken at length about), the non sinking pieces I managed to snag, or the big baby king pieces - all of it shares the same DNA and all of it smells incredible. I truly think this is the best smelling agarwood I've ever smelled - it's so pretty and candy sweet but with so much umph. As you can see in the video, even on the lowest setting on my heater, it still rages strong. This stuff scents an entire apartment at low volume. Easily the wood I prize the most in my collection. Kinda surprised there's still a piece for sale - if I had the dough, I'd buy it up!

 

[Sproaty]

some of the Phillipines Kuwaraki (sp?) chips from Imperial Oud.
I'm now working from home with my 3 monitors set up on my table - which means that my oud burner sits besides me all day 🙂

 

[Rai Munir]

some of the Phillipines Kuwaraki (sp?) chips from Imperial Oud.
I'm now working from home with my 3 monitors set up on my table - which means that my oud burner sits besides me all day 🙂

Get back everything from Josh. Hurry up!

 

[Oudamberlove]

Session 2 with Nippon Kodo Sizuro
Vietnamese and Borneo

This time I ground them in my coffee mill
and gently heated.

The Vietnamese reminded me of
Agar Aura Khmer Special K

The Borneo opened with sweet tamarind,
a sugar glaze, white grape fruitiness,
an oud kick, then some woodiness.
I felt some mind numbing.

After the session my room was smelling
super duper nice.

 

[Oudamberlove]

Habzoud Sinking Filipino
Simply amazing, a pure joy to heat,
I started very low, nice scents already,
then gradually worked my way up to a
high heat, and the aromas keep coming all the way.
A full heat spectrum delivery ....unlike most woods.

 

[Hosayn]

@Oudamberlove

Do you use subitism heater? If yes would you please share your method for low to high voltage progression and duration you let the wood on burner.


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[Hosayn]

some of the Phillipines Kuwaraki (sp?) chips from Imperial Oud.
I'm now working from home with my 3 monitors set up on my table - which means that my oud burner sits besides me all day 🙂

Ditto with my burner too


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[Oudamberlove]

@Oudamberlove

Do you use subitism heater? If yes would you please share your method for low to high voltage progression and duration you let the wood on burner.


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I use the Shoyeido electric wood chip heater.
The duration of aroma at the lower temps are a few minutes with the Fili wood, as the temp increases, so does the duration of aroma. One set of slivers will keep putting out for at least 30 minutes.
I do have all my parts for a subitism, but I have procrastinated assembly for 2 years already😕

 

[Sproaty]

chips that were used to distill Adnan by Al Hashimi - quite flat and thin but very resinated and a lovely Phillipines smell 🙂
Have to burn on a low temperature

 

[Hosayn]

Malayasian Oud from Sarawak region by ASO.


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[Taesik Yun]

Mysore sandalwood from Daihatsu

lovely... but I prefer Imperial oud's one.

 

[Oudamberlove]

Yamadamatsu SS Aloeswood tiny cut

It’s supposed to be Indonesian,
has a nice sweetness but not much vanilla.

 

[Mr.P]

Origin unknown, gift from an associate. Very dense little nuggets. Smell is warm mineral oudy what reminds me of Indonesian Jinko granules from Baieido but with a little extra barn or funk.

 

[Oudamberlove]

Oudwoodvietnam Kien Rung A

Ordered March 12 via free shipping option,
arrived March 30.

Nothing great, but for the price, a reasonable
guilt free burn.

Sweet Vietnamese, fruity floral, and when heated right leaves a lingering cloud of aroma.