Khmer Kodo: Chenla

A sharp hit of yuzu and neroli. Bright. Crisp. Alive. But this isn’t just a fleeting spark. Pineapple and ginger cut through with a juicy, spiced edge. Rosemary and nutmeg add zest to a base bursting with granddaddy crassnas.

The main feature of Khmer Kodo is an extraordinary oud: Chenla, a rare Oriscent Cambodian distillation worth $5,000 per 3 grams. The way the Cambodian rough siphons through the yuzu pineapple neroli top notes is like adding nitros to otherwise fleeting scent, not just prolonging but enhancing them.

And then, while the zesty opening notes never quite fade, classy heart notes emerge. Jasmine and ylang-ylang bloom, while a rare vintage Ta’ifi rose harvest deepens the floral core, adding a rich, honeyed elegance.

All of that melds with vintage Mysore sandalwood, distilled Oriscent-style from Mysore granules from the 70s, its creamy warmth stretching the scent into zen-like olfactory moment that’s sublime. Hyraceum and civet add an untamed edge, a whisper of raw power beneath the polish.

Freshness with backbone and depth that refuses to fade makes Khmer Kodo a tenacious hum that shows off the magic of the finest Cambodian oud.

Top: Ginger, Yuzu, Nutmeg, Pineapple, Rosemary

Heart: Vintage Ta’ifi Rose, Neroli, Jasmine, Ylang-Ylang

Base: Chenla (Oriscent Oud), Vintage Mysore Sandalwood, Indian Vetiver, Patchouli, Hyraceum, Civet