Attar/Mukhallat of the Day

Mr.P said:
Are these perfumes (named after ouds i take it) basically oud soliflores, or are they complex bouquets?
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My understanding is that he makes a perfume base almost which is No. 1, then he adds different ouds to it, I mean even in this one, Hainan 2005 isn't the only oud used. So I imagine it's a reworking of a perfume depending on which oud he decides to add to it.
 
Ahmaoud said:
My understanding is that he makes a perfume base almost which is No. 1, then he adds different ouds to it, I mean even in this one, Hainan 2005 isn't the only oud used. So I imagine it's a reworking of a perfume depending on which oud he decides to add to it.
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Interesting.
 
Louna by Miyaz... (first wear)

This is a sensual blend. The Assam oud caught me off-guard. It was so strong I had to turn my nose away from my forearm immediately. Potent opening, but the oud mellowed down to a much agreeable aroma. Soon after the initial "assault" of Assam oud was over, the classic rose-ambergris combination made its presence known. One can detect sandalwood as a creamy facet. I think I smelled the sandalwood in the opening more than during the development, which doesn't make much sense, but I can tell it's there because no other raw ingredient could have added that kind of creaminess. The addition of other raw materials, IMO, is just to elevate the Assam oud-Ambergris-Rose-Sandalwood quartet and the supporting elements are doing a stunning job here. I smell a little bit of gourmand aroma which could be coming from the fruity-coffee-resins etc but it's like 5% of the entire blend.

Not sure if it's evident from my description... but I LOVE Louna. Excellent creation by Miyaz! ❤️
 
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Assam Créme first impression here… I applied a little dab of this sandalwood / oud blend - it has a very appealing scent, both sandalwood and oud in balance. Smells complex, I would not have guessed that it was just a simple codistillation if I had been given a blind sniff... there are some subtle nuances that almost feel like perfume or cologne. There's this one note buried in there that I occasionally see in Indian oud… Doesn't show up very often - I think the first time I smelled it was in the very first Indian oil that Taha sold on BN, which was called "Indian Spice" if I recall. The Sandalwood note in this is especially engaging, has some very rich qualities, a nice woody presence.
 
Mr.P said:
Interesting.
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Hainan 2005 is a very complex oud in itself and, above all, extremely powerful. Eo1 Hainan 2005 has a higher concentration than previous versions, and some components are slightly different (higher quality Indian oud). Knowing all the No1 versions that have come out, this one is definitely the most musky-animalic and is closer to Oud Royale PP than to any of the No1s. I would rather call it Oud Royale Hainan.
 
AlHind Oud said:
I thought green is minty and black is mentholic, not sure if both terms are similar. I've seen green is used a lot in deserts and some chewing gums. ANyways, there's a difference though.
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Mint is minty because of the chemical called menthol. ‘Minty’ and ‘mentholic’ are synonymous.

Both of them contain menthol, but the camphor is similar and stronger and that causes most of the cooling effect.


I don’t know how different they are in their natural state, but black cardamom is usually smoked, so the main difference is that black cardamom is smokey.

That is why black is not used in dessert and chewing gum like the green stuff.
 
While I have an oud oil on one hand, the other one wears Fiona attar by TSVGA

Honestly, I love the Fiona 6 but I am not able to find it. Fiona attar is a close second. Sweet flowers and spices that do not form a homogenous blend. I can smell cumin-star anise accord alongside the oud a lot. Opening is nice though. For those who don't care for sweet attars may easily dismiss this one.
 
I sprayed Shams by @YusaAromatics for a little test today and I thought I would share my thoughts on it. Disclaimer: I am not too familiar with real animalic musk and I am a novice when it comes to being an oud connoisseur.

To me Shams doesn't smell of a blend of spices as such, but there is a potent cumin seed aroma which is contributing to the animalic vibe. This doesn't smell of a typical fermented oud (unlike say Akogare). When I use the rule of elimination, I am left with a heavy, animalic aroma, I believe that to be musk. If so, this perfume is VERY musky. It smells very animalic. I get no flowers, but I do get ambergris and a bit of saffron. I also smell some Mysore like wood but @YusaAromatics doesn't mention that as a note. May be it's the musk (haven't smelled siberian or mongolian by themselves either). For a layman, this is SUPER funky. For an animalic perfume lover, this is a beautiful perfume.
 
Eo sultan white rose
 

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Ghalyah Al Wajd by Yusa
Starts off cool then quickly turns warm leathery, enveloped by floral goodness from every side. The Burmese Oud and Hindi oud have a good presence too, as well as the ambergris, musk and castoreum. But surprisingly no “barn” or true animalic notes, making this an easy wear in my opinion.
The ingredient list doesn’t have saffron but I could swear I smelled saffron in the opening.
 
Talk about an over the top musk maceration... the sample of @Goodness Nose 's musk in mysore is outrageously concentrated. Does not pour! I know that this maceration is young but as they say "quantity has a quality all its own" and it absolutely shows in this ridiculously generous infusion of Sandalwood. Top notes are kind of punching through the sandalwood (a first in a sandalwood-musk maceration for me - they are usually all mid/base). Saturated cocoa, all kinds of musky facets... this is a musk maceration without any restraint, feels more like a personal stash than a product. By far the most potent I've smelled (it's really the first thick pasty preparation I've experienced). This oil helped me to see more clearly why some of y'all like your musk in sandalwood!

IMG_5834.jpeg
 
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I am enjoying a swipe of the distilled sambac ruh motiya I recently acquired. Richard 🥺 at wardlab had sent me samples, the only that I had smelled in decades that had the "deg terroir" (which is something I had been searching for for years). This new specimen matches what he carried very nicely, and I have three specimens in total. All share a common set of qualities which are not hard to relate to the higher temperature extraction. A kind of cooked fruitiness. one specimen had extremely shrill top notes when fresh, others more muted. Color starts paler and darkens to reddish brown with time, shrillness greatly decreases over the course of a year.

These distilled oils are not the most fine or delicate or lifelike but they avoid certain odd notes from the absolute and they bring their own charm - there is something lovely about the slightly stewed fruit quality and although it doesn't smell like flowers exactly it releases beautiful sambac notes over an extended time.
 
LibraryOfPerfumes said:
This can be mesmerizing!
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I just stepped out into this gorgeous spring morning with a big cloud of the motia trailing behind me and when it mixed with the fresh air it was just over the top beautiful
 
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