HOW TO DETERMINE SCENT CHARACTERISTICS BY REGION
Where the trees were grown and associated natural elements such as tree species, soil, water, age in addition to the distillation technique used, all have an effect on the smell of different ouds. The regional scents differ in their characters and scent profiles ranging from strong and earthy to sweet and ethereal. Each region and aroma has something has unique to offer.
Strong earthy smelling aroma. Typically defined as barnyard like, with hard hitting notes.
Fruity with sweet notes. Some of the sweet notes typically associated with it are berries, grape, figs, prunes, caramel, cinnamon, vanilla.
Vast scent profile. Typically strong in the mid-range, boasting pleasant jungle and rain forest notes. Northern notes from Borneo start off with a damp earthy smell proceeding to a light sweeter scent with notes of vanilla, melon, apple, tangerine and gentle spices. Scent of Papua Island based agarwood is grassy, herbal and deeply woody.
Typical scent profile is sweet, peppery and bitter. Binh Thuan Province is the home of Kinam, a rare type of Agarwood with a fresh sweeter aroma.
Similar to Cambodian, although less fruity. Sweet smelling with earthy mineral notes.
Peninsular Malaysia agarwood produces similar smelling scents to Cambodian and Thai, sweet smelling with earthy notes. Oil from eastern Malaysia on Borneo is more herbal, dry, mossy and earthy.
Pronounced woody, pungent and sharp quality with an unexpected sweet dry down.
Scent profile similar to a mix of Indian and Cambodian. Earthy barnyard tones although lighter than those found in Indian oil. ade of Agarwood, in particular the existence of a large amount of resin in the wood. The high resin content and concentration in the wood makes the Agarwood denser and heavier than water. This type of wood is extremely rare and is often faked by stuffing pieces of iron or lead into the wood and/or adhesives such as wax or glue.