Philippines Sinking

Filipino Aquilaria Cumingana Sinking Grade

I’ve only been in the Oud world for a few years now, and yet, I’ve witnessed the higher grades of Malay and Indo Oud become inaccessible, as well as the price of exceptional Walla Patta pieces sky rocket. Make no mistake, the same will happen with the Philippines, it’s only a matter of time. While I’m not going to pull out random dates out of my head like many have done so in the past, claiming there will be zero wild Oud left in 2012, then changing the date to 2016, then 2018, and so on…

What I can say is that things are just going to get more expensive as they get rarer. Oud will never go extinct, the stuff breeds faster than rabbits, but as everything else in this world, it takes time. The near future may be bleak, but the far future is far from it! \

For those of you who have missed out on our previous releases of Fili Oud, now is your chance to stock up! This stuff is sinking, and the price reflects that. Throw some on the burner and get hit with that ultra umami gourmand profile the Philippines is known for. The fact that this is Tawi Tawi gives it that special hint of greenery, which I've found adds an extra dimension of complexity over its Mindanao counterpart. 

Tawi-Tawi: That same wildly spicy Umami profile through and through. Yeah, we’re back at it again folks, and we’re just getting started. These little chips (more accurately described as mini-nuggets) are so dense and packed with resin, you’re going to need to crank up the heat a little more if you’re planning on fully exposing its intoxicating aroma. A small price to pay to end up in resin heaven, but once you’re there, you’ll find the traditional Filipino notes of wild spice, mint, cream, honey, and tarragon. I can’t imagine ever getting bored of an aroma so regally profound.

Notes: honey, cloves, tarragon, earth, hints of forest greenery

Note: Photo shows wood pieces from the actual batch