Malacca Oud Chips (Al Hashimi, 2017) Review
Wild Malaccan Oud Chips (Al Hashimi, 2017) These Aquilaria malaccensis chips smell divine even at room temperature - spicy, hint of orange peel, earthy, slightly petrichorish (if there is such word), and most importantly woody (hinting towards a wonderful incense note). I have yet put these fragrant nuggets on to the burner as I prefer colder weather to 'optimise' my enjoyment. There is a labdanum type sweetness in it too. Update: I just burned a tiny (rice grain) amount at low temperature (around 9-10 volts range) as I simply could not resist anymore! The initial hay , woody and earthy notes' combination, followed by the incensy menthol is superb. I wish there was an attar with that aroma only . It then starts spilling out its spice notes, more specifically cinnamon and cardamom and a bit of orange peel in the distance. The orange peel thingy is quite distant. I wa...