Ensar; how similar was the wood and distillation techniques/materials for Encens d'Angkor and Cambodi Caramel?
When I received Encens d'Angkor, and brought the stick to my nose, I had to run to grab my bottle of Caramel... honestly, in a blindfold-test, in that moment, the best I could've done was guess (admittedly, I was fighting a bit of a cold, at the time). I've since gone back to them for a comparison, and I can more-clearly smell that Caramel is more vibrant in its fruit and lusciousness. Angkor is less decadent (which can be a good thing) and has a more vapory, less-dense and less-heavy vibe to it.
Still, these two oils seem to have more in-common (in my opinion) than Caramel did with Cacao or Black.