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English Oakwood CO2 (5 YEAR AGED)

Adam Michael has this to say “The aroma of oakwood co2 is full of soft, soulful, balsamic woods. The heart is teacake fruity sweet, dry woody with hints of luscious vanilla cream. The base notes are strong aged oak barrels, rum fruity and dry raisin woody. This material is seriously good and of great tenacity, lasting two full days on my smelling strip. Oakwood CO2 is produced from medium toasted oakwood chips with supercritical carbon dioxide under gentle conditions. The colour is antique brown and of a pourable viscosity. This material is 5 years aged (06.05.19).”

Safety Data: This product contains ethanol and water and has a flash point of 27c. This material will not dilute in carrier oil or in diluents such as IPM due to the water content. Therefore this material is solely of use to the perfumer. We advise in perfumery that this material is used at up to about 10% of the composition. If you work with pre-diluted materials at 10% in ethanol then this material should be used neat. For those who prefer to work with pure materials, oakwood CO2 should be added last because the mixture will go cloudy at that point – once the ethanol is added to dilute to EdT strength it will go clear again – but leaving it clouded for days on end risks bacterial growth starting so isn’t wise.

Always keep the cap securely fastened on the bottle when not in use. The bottle should have plenty of air space and we provide this material in larger bottles to allow sufficient air space. Store and handle in a well- ventilated place. Keep cool.

Botanical Name: Quercus robur L

Origin: England

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1 review for English Oakwood CO2 (5 YEAR AGED)

  1. Kostis Pap (verified owner)

    Easily one of the richest natural woody materials. It is rich aromatic, but somehow coffee bean-like with nuances of dried fruit (raisins) at the same time. Although rum has its own odor, is so closely connected to the odor of the oak barrels, that it cannot be easily distinguished. It’s almost the same that happens with a resinated wine stored in oak barrels for years: the woodsy odor blends for years with the liquid, so the wine eventually becomes oaky-like itself. There can be spotted some natural vanilla bourbon aspects, even from its opening. It is a little bit smoky and I can sense something that reminds me of birch tar as odor traces in there.

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