Oud of the Day

[Sproaty]

okay yeah I'm wearing the Malaysian Premium and it's definitely different! Different to Malyasians and other sinensis oils as I know it (usually Hainan) - but I thought the species is native to China?

It's odd, tickles my nose. Quite tangy and tart as @Mr.P pointed out. There's some scent connection here to something else but I can't pinpoint. Not sure if this is to my tastes, I've applied this quite late at night and bed beckons, shall have to try it again.
/edit - I'm liking this now! It's less tangy, it had this weird note which is why I thought it wasn't really to me liking but that seems to have burned off. It's unusual in terms of sinensis of not having this bitterness to it

On the other hand is Mes Oud's Qadeem Cambodi. I'm liking this one, it's very wearable, very little funk here and actually the fruitiness that I associate with cambodis is dialled way back too. I can't even prescribe a colour to the scent, maybe like an orange?

 

[User]

EO Sultani 1975

JS Emperor of China

 

[Arabiad07]

EO Sultani 1975

JS Emperor of China

Can you review EOC and compare to other Chinese oils

 

[User]

Can you review EOC and compare to other Chinese oils

EOC is a beautiful oil. One of the best oils I have ever tried. Other chinese oils I have tried were quite different, except for Emperor guan yu which was very good, but I didn't like it quite as much as EOC.

EOC is a very sweet oil, and it smells like the best honey ever. There is just a little bit of sinensis bitterness to counteract it, so it doesn't come off to me as overly sweet. All of the notes sit together very nicely and feel coherent.

Aside from that I don't know how to describe it. I can't do it justice with my words. If you can afford it and he does another release, I highly recommend picking some up. I don't know if there is any oil that I could recommend more than this one.

Sultani 1975 is also really great. Very complex and interesting the way it transforms on my skin. Beautiful at every stage. I think I paid 550 or so for 2g and I consider it great value for that price.

 

[Mr.P]

okay yeah I'm wearing the Malaysian Premium and it's definitely different! Different to Malyasians and other sinensis oils as I know it (usually Hainan) - but I thought the species is native to China?

It's odd, tickles my nose. Quite tangy and tart as @Mr.P pointed out. There's some scent connection here to something else but I can't pinpoint. Not sure if this is to my tastes, I've applied this quite late at night and bed beckons, shall have to try it again.
/edit - I'm liking this now! It's less tangy, it had this weird note which is why I thought it wasn't really to me liking but that seems to have burned off. It's unusual in terms of sinensis of not having this bitterness to it

On the other hand is Mes Oud's Qadeem Cambodi. I'm liking this one, it's very wearable, very little funk here and actually the fruitiness that I associate with cambodis is dialled way back too. I can't even prescribe a colour to the scent, maybe like an orange?

Nice to see someone writing about their experiences with the mesoud oils here. Both of these oils interested me. The sinensis is an unusual one isn’t it? I have smelled one other sinensis in that scent category - it was from grandawood and “hot poker” induced, no inoculant they said. The mesoud is finer and more dignified, the grandawood is like a younger less refined plantation version in the same style.

The cambodi qadeem is nice - it and the Burma are close cousins in a way - both have an aged/mature smell to the top notes.

The cambodi is like you say - crassna but without the strange fruity sour top note that (in my mind) plagues fresh crassna oils. Burma is the same - I don’t really know what I’m talking about but I’m convinced that fermentation changes those funky, squished bug sour fruit marzipan notes into something I can stomach. Part of me suspects that is why fermentation is so popular: the fresh stuff has these un-oudy top notes that seem to take 10-15 years to settle into a dignified oud scent, and it is my belief that one reason long soaks of crassna exist is to somehow deal with the nauseating top notes.

The Burma is similar - crassna with a pleasant aged top note -but I actually slightly prefer the Burma. There is one note in the Cambodia that I have trouble with in the dry down - maybe a little more soaked wood scent than is quite my preference - the Burma has a fresher sweeter base /dry down I think.

 

[The Scent Guru]

Nice to see someone writing about their experiences with the mesoud oils here. Both of these oils interested me. The sinensis is an unusual one isn’t it? I have smelled one other sinensis in that scent category - it was from grandawood and “hot poker” induced, no inoculant they said. The mesoud is finer and more dignified, the grandawood is like a younger less refined plantation version in the same style.

The cambodi qadeem is nice - it and the Burma are close cousins in a way - both have an aged/mature smell to the top notes.

The cambodi is like you say - crassna but without the strange fruity sour top note that (in my mind) plagues fresh crassna oils. Burma is the same - I don’t really know what I’m talking about but I’m convinced that fermentation changes those funky, squished bug sour fruit marzipan notes into something I can stomach. Part of me suspects that is why fermentation is so popular: the fresh stuff has these un-oudy top notes that seem to take 10-15 years to settle into a dignified oud scent, and it is my belief that one reason long soaks of crassna exist is to somehow deal with the nauseating top notes.

The Burma is similar - crassna with a pleasant aged top note -but I actually slightly prefer the Burma. There is one note in the Cambodia that I have trouble with in the dry down - maybe a little more soaked wood scent than is quite my preference - the Burma has a fresher sweeter base /dry down I think.

And keep in mind the distillation date of @mesOUD 's oils, fairly fresh and bound to age very well!

 

[Sproaty]

Nice to see someone writing about their experiences with the mesoud oils here. Both of these oils interested me. The sinensis is an unusual one isn’t it? I have smelled one other sinensis in that scent category - it was from grandawood and “hot poker” induced, no inoculant they said. The mesoud is finer and more dignified, the grandawood is like a younger less refined plantation version in the same style.

The cambodi qadeem is nice - it and the Burma are close cousins in a way - both have an aged/mature smell to the top notes.

The cambodi is like you say - crassna but without the strange fruity sour top note that (in my mind) plagues fresh crassna oils. Burma is the same - I don’t really know what I’m talking about but I’m convinced that fermentation changes those funky, squished bug sour fruit marzipan notes into something I can stomach. Part of me suspects that is why fermentation is so popular: the fresh stuff has these un-oudy top notes that seem to take 10-15 years to settle into a dignified oud scent, and it is my belief that one reason long soaks of crassna exist is to somehow deal with the nauseating top notes.

The Burma is similar - crassna with a pleasant aged top note -but I actually slightly prefer the Burma. There is one note in the Cambodia that I have trouble with in the dry down - maybe a little more soaked wood scent than is quite my preference - the Burma has a fresher sweeter base /dry down I think.

I have the Burma oils - I'll wear & compare it tomorrow. I have a lot of his oils to get through, just been too busy to wear ouds over the past few days, I figured I'd end up with my hands coming into contact with stuff which'll get rid of the oil, so haven't worn anything.

Just swiped a bit of 'Oud Said' - very unusal. I can see it's Gyrinops versteegii - not sure if I've ever tried an oil from this genus before. It's wow, very different. I was wondering if it was even oud to be honest. Very sharp, piercing. Certainly interesting - silly me to swipe before bed again! wonder how it dries down

 

[Zazu]

I’m sometimes amazed how artisans can distill such beauty from nature itself.

JS - Grand emperor of Pursat

 

[User]

I’m sometimes amazed how artisans can distill such beauty from nature itself.

JS - Grand emperor of Pursat

Nature does a lot of the work. Most perfumers of any kind are just presenting what nature created in a way that shows the beauty.

Even most synthetic perfumes try to imitate smells that are found in nature.

Artisans are always proud of their ability to imitate the smell of putting your nose up to a jasmine flower or the scent of heating an oud chip.

 

[User]

TAS Silani Sultan is amazing. I think it’s my favorite from the silani sampler.

 

[Sproaty]

Really like the labelling on these. Having the type of oud written is handy! Nicely done, Mehmet 🙂



Both oils are heavy hitters - very good! I'm literally leaving work now so posting this v. quickly - but I've been quite busy so haven't had much time to smell them. Had a 2hr meeting with an auditor and I thought it'd look too weird if I was smelling the back of my hands from time to time 🤣

 

[mesOUD]

Really like the labelling on these. Having the type of oud written is handy! Nicely done, Mehmet 🙂

View attachment 30131

Both oils are heavy hitters - very good! I'm literally leaving work now so posting this v. quickly - but I've been quite busy so haven't had much time to smell them. Had a 2hr meeting with an auditor and I thought it'd look too weird if I was smelling the back of my hands from time to time 🤣

When it comes to labeling
If distiller make a codistillation,or have a very strong and emotional connection with oud or any oil,or made an attar i can accept to give special names like oud steven ,oud mehmet etc
But i am always at this side:region,spice is enough and best i think because crassna is not enough for me,crassna of vietnam or crassna of Cambodia or thai have differences between but if say pursat,crassna with this way i can know what i have to expect,but when say “oud steven” sorry man i cant have any idea,and for oils for clothes for foods it is a red flag for me when there are more words than must be.
once i talked a very old grumpy and wise distiller and he scolded me when i asked him like oud Ahmet oud Mehmet,he said spice,age and region is enough and most clear way to describe oils

 

[Mr.P]

I greatly prefer the way mesoud lays it out. I can contact him, and he will tell me what he knows about the oud I may have a question about.

I get the need for adventure stories and dramatic / poetic names, and I think in part they come from catering to a new-ish group of pumped up Western consumers new to oud like I was/am. Going into this I did not have enough experience and knowledge to really know what I was getting my hands on, and all the variations were new and unfamiliar. If I had had three bottles in front of me online with all of the information on their origin, extraction, method and species identity, I would not have known how to pick one other than price.

In that context, the names and stories are the main thing that a (noob) consumer can relate to and I think the need to lure and catch these new consumers and get them to appreciate the brand puts pressure to write these detailed and appealing narratives.

Mesoud layout is better for a knowledgeable consumer.

 

[Mr.P]

Really like the labelling on these. Having the type of oud written is handy! Nicely done, Mehmet 🙂

View attachment 30131

Both oils are heavy hitters - very good! I'm literally leaving work now so posting this v. quickly - but I've been quite busy so haven't had much time to smell them. Had a 2hr meeting with an auditor and I thought it'd look too weird if I was smelling the back of my hands from time to time 🤣

I will be looking for your impressions as I very much enjoy both of these oils. The tarakan is a style/species i that I find deeply satisfying. Is it actually malaccensis or is that a label error?

 

[mesOUD]

I will be looking for your impressions as I very much enjoy both of these oils. The tarakan is a style/species i that I find deeply satisfying. Is it actually malaccensis or is that a label error?

It is microcarpa
I had a bad experience with printing house,
Will ask for new lables

 

[oudstronaut]

I greatly prefer the way mesoud lays it out. I can contact him, and he will tell me what he knows about the oud I may have a question about.

I get the need for adventure stories and dramatic / poetic names, and I think in part they come from catering to a new-ish group of pumped up Western consumers new to oud like I was/am. Going into this I did not have enough experience and knowledge to really know what I was getting my hands on, and all the variations were new and unfamiliar. If I had had three bottles in front of me online with all of the information on their origin, extraction, method and species identity, I would not have known how to pick one other than price.

In that context, the names and stories are the main thing that a (noob) consumer can relate to and I think the need to lure and catch these new consumers and get them to appreciate the brand puts pressure to write these detailed and appealing narratives.

Mesoud layout is better for a knowledgeable consumer.

I personally like a balance of objective and subjective 🙂 nothing wrong with fun names and creative descriptions… sometimes that is more intuitive for people. Not everyone knows what “borneo hirta” smells like. If a seller is able to disclose specifics and give a subjective description of what the oil smells like, I feel they’re able to engage with more buyers. Also, sometimes, the way an oil is distilled can have a big impact on the scent… for vendors who work with other distillers or who have multiple distillation operations it can help to have some subjective notes or consumer reviews in the description.

 

[Sproaty]

It is microcarpa
I had a bad experience with printing house,
Will ask for new lables

oh, are quite a few of these incorrect then? Think there was a similar problem with the Malaysian Premium not saying Sinnesis!

I will have to revisit the 2 that i posted earlier, as I wore them quite late in the afternoon in work, then had a meeting which ran until almost the end of the day, and I left work shortly afterwards - cycled for an hour (with gloves on) and then had a 2hr martial arts class, and then cycled home. So basically I didn't get much of a chance to get some good impressions on them.
I'm smelling them again from the applicator to remind myself - the Burma was great, a very smooth, deep resinous scent - I can see the parallel to the Cambodi Qadeem that you drew upon, @Mr.P . Tarakkan was sharper, a little higher pitched but still that deep oud backbone to it which I'm a big fan of.

I've just swiped on MesOud's WIld 2023 Lombok. Interesting, this smells far more familiar than the Oud Said I mentioned last night - both the same species of agarwood, but totally different. This smells well, more oudy! I can see why JK mentioned in a recent post about kyara how the Japanese would laugh at gyrinops altogether and not classify it as agarwood - I could see that for the Safi oil here, but this Lombok is much deeper, richer. It's like a dark, sludgy in texture and colour

Makes me wonder about the species of all my other oils, now!

lol, deep/rich is a way I describe a lot of oils. I need to expant my fragrant vocabulary

 

[User]

Fushigi men tien and Malinau

Men tien is decent, but probably my least favorite from the seven oils I tried. I don't think it's worth the price.

Malunau is great. I will use it more and I could see myself buying a gram at some point.

 

[Musk Rahil]

Fushigi men tien and Malinau

Men tien is decent, but probably my least favorite from the seven oils I tried. I don't think it's worth the price.

Malunau is great. I will use it more and I could see myself buying a gram at some point.

so some is worth it and some is not, right ?

 

[Clyff6ix]

@Faizal_p Priveé
Merauke incense and Laos liquor

@Maunamoku Hirta Tigerwood

EO Oud Yusuf

@Al Shareef Oudh Arakan

@Hamza H Huang Shang