The second fraction is the mid fraction of a CO2 extraction that reveals the resinous depth of the black meat wood, richer and warmer, carrying a natural creaminess and the soft vanillic, maple syrupy nuance that collectors seek. There is a gentle complexity here—an interplay of earthy austerity with a fleeting hint of caramelized sweetness—an olfactory narrative of the wood’s long journey from forest to distillation. This is a scent that anchors, yet invites exploration, meditative yet sensually rich. This smells exactly like what you might get from doing a dry down from a mysore sandalwood alcohol extraction, but minus all the solvent cost and tediousness of the process.
