Tac Bong

There’s a reason kinam experts taste it before they buy it.

Not smell – taste. Press a sliver of real kyara on your tongue and something unusual happens: a bitter-cool charge, medicinal even, fires up through your palate and into your sinuses at once. That sensation – the kinamic prickle – is how masters authenticate it. Not the nose. The mouth.

No aromatic on earth does this. What if a perfume could?

I’m not saying spritz Tac Bong on your tongue. You don’t have to – that bite darts through the air. You’ll smell it. And taste the kinamic prickle.

To even approach that effect, you need wild sinensis (in this case, Vietnamese and Chinese) that produces that prickle. 

And to let those ouds race through the air the way they do, you’d need to steep them in aged Vietnamese musk until the now-extinct animalic note has fused at a molecular level with the agarwood so that the fragrance opens with a collision of green incense and bitter-sweet bite that makes you wonder whether you’re smelling them or they found your tongue.

Notes: Vietnamese and Chinese Oud with Tonkin Musk · Blood Orange · Tuberose · Beeswax · Champaca · Red Mandarin · Carnation · Grapefruit · Pink Lotus · Sichuan Pepper · Juhi · Saffron with tobacco · Sandalwood · Ambergris · Raw Wild Oud Resin

Limited Edition.

Orders ship by 9 April.