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This stuff was cooked in a kitchen that is about 80MM years old, from the Cretaceous period. It wandered up into Eocene aged sandstones that are about 35MM years old, got trapped, and degraded, if you must, from lower bottom hole temperature environments and contact with fresh water. It has, now, virtually no sulfur content.
I've been squeezing blood out of this turnip for a long time, lots of it. I am fond of it. It smells good, feels good and looks good. Its beautiful. I didn't make the stuff but I am proud of it.