Before 1000 AD,Ambergris was knownby the Chinese as "lung sien hiang" or"dragon's spittle fragrance", as it was believed that Ambergris foundat the seashore was spittle from seadragoons sleeping on the searocks and drooling into the ocean. This valuable resource was used in Asian cuisine as a spice, in recipies of pharmacopoeia and in Arab lands asmedicine for the brain and heart. The trueorigin of Ambergris was understoodfirst in the late 1700's when it was identified as the diseased secretionof the intestines of the whale, and after exposure of air, sun and saltwater became floating treasures worth morethan its weight in gold. Fresh Ambergris is foul smelling, but will take on apeculiar sweet, earthy, animalistic powdery odor with sweet nuance of musk andthe sea when floating for months or even years in the ocean.

When the mature Ambergris isdistilled, the produced oil is thick, rich, smoothand exceptionally muskysweet. Our