Chiem Po Chai

Chiem Po Chai is, alongside the likes of Ko Kon, the highest caliber Cambodi you could ever hope to smell.

They were actually distilled alongside each other after a crazy rigamarole to hunt down the raw materials, prep them, and transport them by hand to our distillery in Taiwan.

Going through all the crazy effort to pull off this distillation (it took months) wasn’t because we wanted to re-create the scent of old-school Cambodis, or to even simply capture the best version of its classic profile you’d find today.

Distilling Chiem Po Chai was about venturing into uncharted terrain to bring you a Cambodi unlike anything you’ve come to associate with its legendary jungles. An oud to go beyond even our most unique Koh Kongs or Pursats. 

The scent is so unique, even experienced Cambodian oud connoisseurs will be amazed at its profile. Chiem Po Chai gives you a super unusual, incense-heavy Cambodi with an undertone of the 60s-70s red ripe magic wafting all over.

It’s got this unique medicinal tone that’s reminiscent of Vietnamese sinensis… but comes engulfed in ripened fruitiness I haven’t smelled in any Cambodi.

An Oriscent Cambodi is not an oud we’ll re-make, even if we could. The sheer time and physical effort required is akin to running a marathon most can only muster once in a lifetime (not to mention, the entry fee costs big $$$), and that’s why we gave it our all and spared no expense – from the raw materials, the meticulous pre-distillation preparation, personally flying the specially-ground dust to Taiwan, to lengthy distillation itself (another indicator of the caliber wood you’ve got inside your bottle). 

If you love oud, and especially if you have a special place for Cambodian oud then this is peak Cambodi to savor and relish to no end.