Role of Water & Climate in Oud Distillation

There are various methods of distilling agarwood, each with its own advantages and disadvantages. The choice of method depends on factors such as the quality of the agarwood, the desired aroma profile, and the available equipment and resources. Water is a crucial component in almost every agarwood distillation method. It is used to soak the agarwood chips, facilitate the release of essential oils, regulate the temperature, and prevent the agarwood chips from burning. The surrounding environment during distillation and the quality of water used can significantly impact the quality of the agarwood oil produced. To illustrate this point, we conducted a series of experiments using the hydro-distillation process to extract Tarat agarwood oil in different countries. The results were strikingly different each time. When we distilled Tarat agarwood chips in Thailand, we obtained the typical sweet aroma associated with the country. However, when we performed the same process in the Indian state of Assam with Tarat agarwood chips, we were pleasantly surprised to find that the resulting oil had a comparatively better and animalic smell than the Thai distillation. In the third experiment, we used spring water to carry out hydro-distillation of Tarat agarwood chips in northern Pakistan. The results were entirely different from our previous experiences. The aroma, except for the base note, was completely different from the other two kinds of oil. Furthermore, the lasting effect of the agarwood oil was twice as long as the previous two experiments. It was challenging to believe that the oil was derived from Tarat agarwood due to the substantial difference in aroma and quality. This observation highlights the importance of the climate and water quality in the distillation process and how they can significantly impact the resulting oil’s aroma and quality.