A brief overview of the materials used:
Sandalwood: As you know, I’ve been distilling Mysore for quite some time now. The grade used here is a blend of yellow and red meat. While it’s not the highest grade, this combination of grades imparts a unique freshness to the oil at the beginning, making it an excellent choice for this project.
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Green Kynam: I had the option to choose between chips and powder, and I opted for the former because I’ll know exactly how much resinous wood I’ll be using for this project. Green CK is renowned for its mentholic, sweet, and balsamic aroma.
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Sumatran Oud: If you recall Oud Qaysar, this is the same exact material being used for this co-distillation. These consist of final carvings and small chips from Aceh, known for its green, spicy, and woody profile, making it the most suitable material for this project.
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Finally,
Rose Oil: It’s a green rose from Isfahan, Iran, and its opening is citrusy and sweet. It’s distilled in a SS pot and on gas. While the traditional method uses sandalwood as the base, I’m using rose oil because it’s challenging to distill rose in my current setup.
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