Here is another reference saying:
<<<<<<<<<<<distillation of agar oil was done in ancient. Assam during .... soaking them in water for 5-7 days.>>>>>>>>>>>>>>>>>>>>>>>
https://nopr.niscair.res.in/bitstream/123456789/19376/1/IJTK 1(1) 47-58.pdf
please read page 52 for how the ancient hindi oil is done.
so this
<<<<<<Before vintage Indian oud as we know it, there were truly vintage Indian ouds. Gold, yellow, and green oils with sparkling sweet scent profiles. Those oils were gently distilled in fully-copper apparatus, and the wood was never soaked>>>>>
is a complete marketing crap, you just don't know who to believe this days!!!!
Hi everyone !
I'm a new member and I'm less far experienced than you.
I've heard long soaking period is a matter of yield.
In the old times, the demand was smaller than when arabs became wealthy people.
But in clean conditions you can soak wood for a month easily without being over barn.
It's also known by distillers that long period soaking wood (more than 2 weeks) suits better with copper pots than stainless steel pots.
Last point is the collection of the oil.
If collected by hands in India (mostly) there is no glass separator.
I guess so but maybe someone else has got a better explanation.
KZ Malaysia Classic:
The description of this oil by the humble Dr. Chia (KyaraZen) is a bit of understatement. This is a gem found by him offered with unbeatable price and needs to be praised. Wearing this oil is like a journey through the whole broad range of the dark central Malaysian oud spectrum from the jungly, earthy, woody, and wet leaves at one end to the greenish, medicinal, and resin-loaded at the other end. It starts with sweet medicinal, resinous, chocolate, and woody notes mixed with well-balanced mild salty fresh mushrooms aroma (a tricky note for me as this can be turned into a raw meat smell in the heavy resinous Malaysian oils which I dislike) that stay for a while; followed by a dry woodiness that I’ve smelled in the best Gyrinpos and Hirta spp. But here is the kick, a sudden regal musky greenish coriander/grape leaves-like note that I found strong in Oud Ahmad from the beginning to the end comes into life setting the dry woodiness in the back, mellowing gradually to sandalwood-like creaminess with a hint of birch tar that I’ve only encountered in some of the high end maroke oils. Oud liquor with bottomless depth if I may add! It has been a while since an oud oil puts a smile on my face…Yep, it is that good 🙂
@Ammar, great very informative review! My Royale is in the way. I hope I pick up the medicinal note you did. That's an intriguing note for a Malaysian oil I think.