ASSAGON was born from a very personal pursuit  a long standing search for a fermented oud that truly aligns with my own taste. 

It was originally distilled entirely for myself.

When the result genuinely satisfied me, I felt compelled to distill a small additional batch to share with those who have consistently appreciated my work.

For this composition, I fermented Merauke Asgon and Indian Assam ouds in my own way  in the manner I believe they should be treated.

At this point, my approach to oud is no different than my approach to food.

If we think of oud like a dish, the fermentation is the spice.

And the spice must be so balanced that, even with your eyes closed, you can still identify the meat at the center of the plate purely from its aroma.

The same principle applies here.

The fermented nuances must never overtake the core character of the oud.

You should not have to wait for the fermented facet to “settle” or fade in order to recognize what type of oud you are smelling.

Fermentation, in my view, is not a note that needs to calm down before the oil becomes enjoyable.

It should elevate the oud  present at every stage, acting as a refined and harmonious companion.

Of course, this is entirely my personal philosophy and palate.

In ASSAGON, I found the existing lactonic fermented nuances particularly well suited. 

Paired with Merauke’s green, herbal, earthy, jungle like profile and Assam’s old, dusty, almost ancient aura, the lactonic fermentation creates an addictive oil  one that keeps drawing your wrist back to your nose, again and again.

Enjoy it.