Ryusui

This is oil the way they made it in the old days. It opens with a sparkle, bright and almost electric, then the incense crashes in, intense and medicinal, raw and resinous, with the green, wet depth of the jungle. For a moment it swallows everything.
Then the fruit surfaces. Yellow fruits, mango , peach, guava, golden once and now darkened with time, come through in full force, ripe, juicy, and deeply intense, held inside the incense rather than hiding behind it. A faint copper zesty edge glints through like an old coin in the palm.
Vietnamese bitterness runs from the first breath to the last, never softened and never apologetic. The silage is a beast, filling the room long before you reach it and lingering long after you've gone.
Distilled in Sri Lanka and aged since 2015, this is for people who remember how oils used to smell: wild, dark, and legendary.