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Mentarang Kodo 2023 : Malinau North Kalimantan Borneo Island Indonesian Malaccensis & Hirta / Candan - Pure Artisan Dehn al Oud - RPP
Mentarang Kodo 2023 : Malinau North Kalimantan Borneo Island Indonesian Malaccensis & Hirta / Candan - Pure Artisan Dehn al Oud - RPP
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Pertaining to all customers:
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Mentarang Kodo 2023 :
Malinau North Kalimantan Borneo Island Indonesian Malaccensis & Hirta - Pure Artisan Dehn al Oud Oil - RPP
Jungle : Mentarang : Malinau - North Kalimantan, Borneo Island - Indonesia
Class : Wild, Incense Grade
Species : Malaccensis & Hirta / Candan Co-distillation
Distillation : Stainless / New Gen / Incense
Distillation Date : March, 2023
For those not familiar with my work, I've got several distillation operations in several different locations across South East Asia, now. Each location has a unique set up, yielding unique oils - and we are generally distilling woods from within their own countries of origin.
This particular oil I chose to turn the vacuum off, and juice in a Stainless setup to have a different kind of fun. Don’t worry - I promise you’re gonna love this 😉
This was some really resinous wood, and I wanted to capture some incense smoke coming off of it. For those that know my tastes, I love a little Incense’y Oud Smoke in my oils, and on a clean, New Gen distillation … I’m gettin’ randy just writing about it! 😅
Suffice it to say - if you’ve tried and loved Takengon Aceh, this run was a similar concept with an even more full bodied depth to it.
In addition to the unique set up - we combined harvests from 2 species from Mentarang, an area of Malinau / North Kalimantan, for a unique co-distillation - combining Malaccensis with Hirta / Candan. Hirta / Candan is a small, incredibly rare type of Agarwood species that normally wont yield huge amounts of wood due to the small size of the tree, but the wood it does produce is incredibly prized, especially in the Arab market. It's known for it's unique spiciness, which plays out delightfully in this distillation.
ABOUT
When we talk about Kalimantan or Borneo oils - names like Malinau or Tarakan, areas to the north eastern part of Indo Kalimantan - usually come to mind.
Due to the value-added “branding” of the Malinau and Tarakan names, though - woods from other lesser known or prized areas of Kalimantan will be distilled and slapped on the band name - making it nearly impossible these days to find an oil with a genuine Malinau or Tarakan scent profile. That search for the Vanillic sweetness of genuine Malinau is now over 💪🏼
SCENT
Personally, I really like incense-style distillations both for their complexity, as well as their potency, and I break those down in to two types of distillations :
1. Smokey Incense - more akin to heating a chip on charcoal
2. Not necessarily smokey - but an incense'y character to the oil that is like the first wisps of heating a chip on one of our Subitisms
Mentarang Kodo 2023 is the best of both types of Incensiness, with a gentle smoke note that not only will not overpower the senses, but highlights the second type of Incense’y goodness.
New Gen / Non-soaking style means no fermentation notes and a clear, clean odor profile devoid of any barnyard. So if you don't like the funk - you should really give this a try.
We juiced Incense Grade Malacenssis and Candan / Hirta Chips, and you'll notice just how gourmand this oil is, in true Malinau fashion.
Mentarang Kodo has a great, almost Bergamot bitterness right upon application. Resinous and lightly Smokey. Wherefrom the bottle it’s reminiscent of Takengon Aceh - on skin it immediately becomes very distinctive. Sweet, Woody, and Smokey Incense Oudy goodness right off the bat.
There’s an almost Chocolatey / Toffee / Caramel / Coffee note that I can’t stop inhaling. If you’re an Oud veteran , you know well the Vanillic sweetness from the Malinau region - but this is so much more gourmand and delectable.
As I’m sitting here writing and sniffing my wrist, I just pulled out some Rapunzel Chocolat Noir 85%, a little Uraguyan artisnal Dulce de Leche, and I’m sipping on some Lapsang Souchong, and I’m picking all of them up in the glorious fume that is Mentarang Kodo eminating from the back of my left hand.
I remember when we first produced the oil, my project manager for my indonesian operation told me the scent reminded him of coffee with palm sugar, or “gula aren”. If you’ve never sweetened your black coffee with palm sugar, give it a try. Not only is it delicious and more nutritious, but you’ll understand that scent he was talking about.
I can only imagine what a few years of aging will do to this oil - I'd highly recommend grabbing a bottle to use, and another to shelve. I promise - this oil is gonna be absolutely magical in a few years. It's not a huge batch - so I suggest not sleeping on this one too long.
Don’t forget to light up a stick of our Paking Senkoh (of which Paking is located within the Mentarang Malinau forest) and contrast the sibling wood against the oil !
Malinau North Kalimantan Borneo Island Indonesian Malaccensis & Hirta - Pure Artisan Dehn al Oud Oil - RPP
Jungle : Mentarang : Malinau - North Kalimantan, Borneo Island - Indonesia
Class : Wild, Incense Grade
Species : Malaccensis & Hirta / Candan Co-distillation
Distillation : Stainless / New Gen / Incense
Distillation Date : March, 2023
For those not familiar with my work, I've got several distillation operations in several different locations across South East Asia, now. Each location has a unique set up, yielding unique oils - and we are generally distilling woods from within their own countries of origin.
This particular oil I chose to turn the vacuum off, and juice in a Stainless setup to have a different kind of fun. Don’t worry - I promise you’re gonna love this 😉
This was some really resinous wood, and I wanted to capture some incense smoke coming off of it. For those that know my tastes, I love a little Incense’y Oud Smoke in my oils, and on a clean, New Gen distillation … I’m gettin’ randy just writing about it! 😅
Suffice it to say - if you’ve tried and loved Takengon Aceh, this run was a similar concept with an even more full bodied depth to it.
In addition to the unique set up - we combined harvests from 2 species from Mentarang, an area of Malinau / North Kalimantan, for a unique co-distillation - combining Malaccensis with Hirta / Candan. Hirta / Candan is a small, incredibly rare type of Agarwood species that normally wont yield huge amounts of wood due to the small size of the tree, but the wood it does produce is incredibly prized, especially in the Arab market. It's known for it's unique spiciness, which plays out delightfully in this distillation.
ABOUT
When we talk about Kalimantan or Borneo oils - names like Malinau or Tarakan, areas to the north eastern part of Indo Kalimantan - usually come to mind.
Due to the value-added “branding” of the Malinau and Tarakan names, though - woods from other lesser known or prized areas of Kalimantan will be distilled and slapped on the band name - making it nearly impossible these days to find an oil with a genuine Malinau or Tarakan scent profile. That search for the Vanillic sweetness of genuine Malinau is now over 💪🏼
SCENT
Personally, I really like incense-style distillations both for their complexity, as well as their potency, and I break those down in to two types of distillations :
1. Smokey Incense - more akin to heating a chip on charcoal
2. Not necessarily smokey - but an incense'y character to the oil that is like the first wisps of heating a chip on one of our Subitisms
Mentarang Kodo 2023 is the best of both types of Incensiness, with a gentle smoke note that not only will not overpower the senses, but highlights the second type of Incense’y goodness.
New Gen / Non-soaking style means no fermentation notes and a clear, clean odor profile devoid of any barnyard. So if you don't like the funk - you should really give this a try.
We juiced Incense Grade Malacenssis and Candan / Hirta Chips, and you'll notice just how gourmand this oil is, in true Malinau fashion.
Mentarang Kodo has a great, almost Bergamot bitterness right upon application. Resinous and lightly Smokey. Wherefrom the bottle it’s reminiscent of Takengon Aceh - on skin it immediately becomes very distinctive. Sweet, Woody, and Smokey Incense Oudy goodness right off the bat.
There’s an almost Chocolatey / Toffee / Caramel / Coffee note that I can’t stop inhaling. If you’re an Oud veteran , you know well the Vanillic sweetness from the Malinau region - but this is so much more gourmand and delectable.
As I’m sitting here writing and sniffing my wrist, I just pulled out some Rapunzel Chocolat Noir 85%, a little Uraguyan artisnal Dulce de Leche, and I’m sipping on some Lapsang Souchong, and I’m picking all of them up in the glorious fume that is Mentarang Kodo eminating from the back of my left hand.
I remember when we first produced the oil, my project manager for my indonesian operation told me the scent reminded him of coffee with palm sugar, or “gula aren”. If you’ve never sweetened your black coffee with palm sugar, give it a try. Not only is it delicious and more nutritious, but you’ll understand that scent he was talking about.
I can only imagine what a few years of aging will do to this oil - I'd highly recommend grabbing a bottle to use, and another to shelve. I promise - this oil is gonna be absolutely magical in a few years. It's not a huge batch - so I suggest not sleeping on this one too long.
Don’t forget to light up a stick of our Paking Senkoh (of which Paking is located within the Mentarang Malinau forest) and contrast the sibling wood against the oil !
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