Crimson Cambodia

Built around ripe, fruity notes—cherry, raspberry, strawberry, Blackcurrants, and blueberry—Crimson rests on a pairing of ouds: Rayong and Koh Kong. Somewhat balsamic, somewhat fruity, a tad dark, yet crisp and fresh (thanks to patchouli). That duality made it hard to finalize early on. I needed time to understand what it was really reaching for.

Strangely, the name didn’t come from the scent itself, but from the sight of a dark cherry leather hide nearby. Crimson—that’s what it felt like. I was going to leave it at that. Except, I didn’t.

I kept coming back to it, still unsure what was missing. Perfumery, for me, is as much about conceptual clarity as it is about olfactory expression. It wasn’t until I reached into my stash of Cambodi ouds—specifically the 2015-period Koh Kong from Al Hashimi, along with 2007 and 2009 vintages from a third-generation distillery—that everything clicked. Each oil carries its own imprint of time and place, giving the blend a layered depth.

This isn’t an oud-forward fragrance. The ouds don’t sit on top—they melt into the fruit so seamlessly that you might find yourself wondering: is that berry, or is that oud? That ambiguity emerged naturally as part of my work process, and honestly, it’s the most exciting aspect of the whole blend.

That said, If you prefer a more pronounced oud presence, I made available options to enjoy it with Cambodi Preserve, blended into your spray bottle as bespoke. I can't think of a better oud in my collection that pairs so beautifully with Crimson.

I reserved the second half of this blend for another Crimson project. That might be a while until it is ready.