Laotian oils if you’ve come across them are a little barn heavy, actually a lot barn heavy! Many distillers from Laos learnt their trade from old Indian masters and then tweaked for their own taste. Therefore now Laos is synonymous with the blue cheese of the oud world, oils that exhibit a nature close to Stilton, or Roquefort. What do you get if you then take wild Lao wood, up to 30 years in age, then soak in a more hygienic atmosphere and cook with a little more understanding. You get Sasong, an oil that takes the rich leathery barn aspect but doesn’t sacrifice the rich juicy plumy nature this wood has to offer.
Off the stick the oodles of sour cherry and plum conserve envelope you, the oil is strong and lets you know. So only a couple of drops are required, to take on a full swipe you’re better off staying at home or if one is going for prayers where the general scent of Hindi oud is more common. For them this will be an absolute treat! Off the wrist the initial fruitiness dies down to a warm leathery barn, hay bales and pops with ripened fruit. This stage lasts for at least half an hour or so, the scent then seems to drift off before the fruit is back, however this time with a spiciness. Blueberry/ Blackberry medley, Cumin, Cinnamon all decide to stick their heads through the door. At this stage its hard not to think of Black Forest Gateaux, the rich chocolate and berries, deliciously indulgent and very rich!
We guarantee you keep coming back to your wrist, ever revealing something slightly different. After around 5 hours a powdery floral dry-down drifts in which lasts for the duration, this was detectable on skin up to 10 hours later.