Greetings from Vietnam

M

mtsophie93

New Member
#1
#1
Hi everyone,
I am a newcomer on the forum. I come from Vietnam, the country of ancient kynam and high-quality agarwood. I have fallen in love with agarwood scent for about 5 months, and then I started searching information about this special wood.
I would like to get to know more about agarwood from different origins. Does anyone want to know about Vietnamese agarwood?
Very glad to see all of you :)
 
kesiro

kesiro

Well-Known Member
#2
#2
Welcome, welcome! Nice to have you here! I think I speak for most here that Vietnamese oud is very much admired. We would love to learn more about it so please share some of your knowledge.

Best,
Phil
 
bhanny

bhanny

Well-Known Member
#3
#3
Welcome! Indeed Phil, I love love love my Vietnamese oud. I don't have a ton of it, but the little I own I seriously treasure. And yes mtsophie93, I would love to learn whatever you might wish to share.
 
M

mtsophie93

New Member
#4
#4
Have you tried burning Vietnamese agarwood? Because almost wood is collected from Aquilaria Crassna, its scent may differ other kind's. So could some of you describe the scent of the wood you usually use? Where does it come from?
 
O

Oud Learner

Active Member
#5
#5
mtsophie93 said:
Have you tried burning Vietnamese agarwood? Because almost wood is collected from Aquilaria Crassna, its scent may differ other kind's. So could some of you describe the scent of the wood you usually use? Where does it come from?
Click to expand...
Welcome! :)

I have a small collection with majority from Malaysia and the rest a mixture from different countries such as Sri Lanka, Hainan, Laos and Borneo etc

Recently I had gotten hold of some Baby King Super (Malaysian Aquilaria Hirta from Taman Negara) from Taha and it has quite an amazing scent profile. I was using an electric Subitism heater by Kyarazen with a DIY adjustable voltage controller to mediate the temperature. Thought i share my temperature curve recording. The 'v' stands for the voltage of the heater.

This piece is from the trunk of the tree with a nice and rich room temperature fragrance.
image1.JPG

Heat at strong heat (10v), 5sec
2. Drop to low heat (6v) to release light citrus note with a hint of sweetness
3. Up to medium heat (7-7.5v) for the vanilla sweetness interlaced with an underlying tinge of citrus tanginess
4. Heat strongly (10v), 5sec
5. Drop to medium strong heat (9v) for peppery spicy note
6. Medium heat at 8v for rich vanilla sweetness wth a tinge of bitterness on the edge

Scent profile: tangy -> vanilla sweet -> spicy in order of low to high heat.
 
O

Oud Learner

Active Member
#6
#6
mtsophie93 said:
I would like to get to know more about agarwood from different origins. Does anyone want to know about Vietnamese agarwood?
Click to expand...
Are most of the Vietnamese agarwood spicy in nature? I had a batch from Ensar and though it opened with a spicy twang, it has a smooth creamy bitter sweetness towards the end. I love bitter sweetness scent profile as it reminded me of Kyara note.
 
bhanny

bhanny

Well-Known Member
#7
#7
Oud_Learner said:
Welcome! :)

I have a small collection with majority from Malaysia and the rest a mixture from different countries such as Sri Lanka, Hainan, Laos and Borneo etc

Recently I had gotten hold of some Baby King Super (Malaysian Aquilaria Hirta from Taman Negara) from Taha and it has quite an amazing scent profile. I was using an electric Subitism heater by Kyarazen with a DIY adjustable voltage controller to mediate the temperature. Thought i share my temperature curve recording. The 'v' stands for the voltage of the heater.

This piece is from the trunk of the tree with a nice and rich room temperature fragrance.
View attachment 408

Heat at strong heat (10v), 5sec
2. Drop to low heat (6v) to release light citrus note with a hint of sweetness
3. Up to medium heat (7-7.5v) for the vanilla sweetness interlaced with an underlying tinge of citrus tanginess
4. Heat strongly (10v), 5sec
5. Drop to medium strong heat (9v) for peppery spicy note
6. Medium heat at 8v for rich vanilla sweetness wth a tinge of bitterness on the edge

Scent profile: tangy -> vanilla sweet -> spicy in order of low to high heat.
Click to expand...
Really cool!
 
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