Oud of the Day

[c-z]

Today I'm wearing Habzoud Al Hareer.

This is a really interesting oil, and it stands out from many other Hindi oils I've tried. Upon application, I get a vibrant, layered sensation of fresh-cut grass, new leather, and a cooling sensation that is almost watery or aquatic, or maybe even almost something approaching the honeyed sweetness of kinam. I've worn this oil a couple times now and these opening notes vary somewhat each time, a lovely elusiveness.

As it dries down, the trademark Hindi oud wood profile begins to appear, along with a particular note that I absolutely adore, that I call the "plasticky note"—that isn't an insult, this particular note smells, to me, like fresh plastic (or similar, at least), and I love it.

As it dries even further the scent coheres into a gentle resinous sweetness.

A lovely and idiosyncratic Hindi oud with very little barnyard funk to my nose. (I love the barnyard funk, so ... I do miss it here a little bit.) It's a fascinating fragrance at a very reasonable price point. Very pleased with this one.

 

[Kolalid]

Mesoud - Hindi Amjad

Deep multilayered oud with a nice smooth barnyard note over a spicy woody core. Relaxing classic Hindi to unwind in the evening.

 

[-Renton-]

SULAYM - Thai Khiao

Very nice cultivated oud. Starting with a bright green, herbal, extremely woody, forest-like notes, with the menthol note playing the role of the smell of the forest after the rain (sure, it is a bit minty too, but the menthol note isn't that minty at all tbh) instead of being overtly minty. Bitterness in the resin, woodiness and just this nice rainforest profile. After a bit, you get notes if you dive deep, of leather, and spiciness. Sour, spicy and a bit sweet, zangy fruit notes.

I didn't get this all when I first wore it, and I have worn it around 3-4 times before this.

 

[Goodness Nose]

really digging the gyrinops today.

 

[Goodness Nose]

wearing Sumatra Seufi to help channel the jungle into a jar for a seriously cool tropical terrarium.

 

[The Scent Guru]

Pouthisat, pursat oil from Elixir Fragrances. Not overly sweet, dark fruit but not fruity, smoky woody oud.

 

[c-z]

Today I'm wearing Al Shareef Oudh Viet Trang.

This is my first Vietnamese oud oil, and from spending some time with it, I see why this scent profile is cherished by many.

Soon after swiping, what I smell is delicate, soft, powdery. There are hints of green, like fresh cut wood, with a gentle, easygoing sweetness.

As it begins to dry down, the powdery aspect begins to give way to a touch of funk. Not at all anything like the blue cheese or barnyard note—that isn't present here. But as it dries down, the "oudiness" becomes more apparent, resinous and woodsy.

This phase, the drydown, is particularly long-lasting, as it is with the other Al Shareef oils I've tried.

This is a beautiful fragrance—delicate, elegant, evocative.

Man, I love oud ...

 

[Mousse de Chene]

Hur - ASO
A Malaysian oil in a similar clean pitch black style as Al Malek Al Maliyzi. Obviously, being a younger oil distilled from plantation wood it isn’t as rich or complex, however it’s highly satisfying & isn’t missing anything.

Herbal, lemongrass, softly floral, green jungle camphor-mint, dry fruits, vanilla & the signature ASO Malaccensis resin note.
Very Oudy with the slightest hint of smoke but not bitter, clean no fermentation, The scent progression from breezy green florals to dense black resinous Oudiness is wonderful.
If you like Malaysian oils, Hur punches way above its weight!

Today, I’m wearing Hur on my clothing & Ward Imperiale (Ruh Al Ward) from An Najwa splashed on my beard, it’s an impressive combination. Hindi Oud & Rose is the classical combination, however Malaysian oils work beautifully with Rose also.

 

[Goodness Nose]

Berau is another one from mesOUD that is super unique. its like aged citrus peel over leathery wooden notes. its got a smokey earthy kick to it too that really makes this stand out. not sure what species this is. maybe filaria? love it

 

[mesOUD]

Berau is another one from mesOUD that is super unique. its like aged citrus peel over leathery wooden notes. its got a smokey earthy kick to it too that really makes this stand out. not sure what species this is. maybe filaria? love it

İt is wild Aq.Malaccensis bro

 

[Goodness Nose]

İt is wild Aq.Malaccensis bro

Malaccensis keeps surprising me. it can be so different

 

[Dr B1414]

EO Hainan 2005. Amazing oil. Through the roof complexity.

 

[Imran297]

Cambodi Royal by The Oud Lab

 

[Mousse de Chene]

Malaccensis keeps surprising me. it can be so different

Malaccensis offers such a wide array of profiles depending on the terroir & style of distillation, it’s truely fascinating. While many sing the praises of Sinensis & Crassna, to me Malaccensis is the king of all Aquilaria species!

 

[Mousse de Chene]

Cambodi Royal by The Oud Lab

I love pretty much every oil by TOL, AT has a discerning nose. I’m constantly impressed by his ability to select / commission oils of such beauty; incensey, deeply complex & resinous but also sparkling, vivid. Traditional, but with a modern sensibility.
Cambodi Royal is the only offering I find to be tricky. I think these fermented Cambodi oils are not for me. While I truly adore traditionally barny Hindi’s, something about Crassna when distilled in this style isn’t to my tastes. I prefer to smell the red fruit, berries & purple floral tones without the impact of fermentation.

 

[mesOUD]

Malaccensis offers such a wide array of profiles depending on the terroir & style of distillation, it’s truely fascinating. While many sing the praises of Sinensis & Crassna, to me Malaccensis is the king of all Aquilaria species!

Location and climate is also a big factor there,malaysian,indonesian,thai(yes there also have malaccensis),even all are malaccensis but profiles are very different from each other,

 

[Mousse de Chene]

Location and climate is also a big factor there,malaysian,indonesian,thai(yes there also have malaccensis),even all are malaccensis but profiles are very different from each other,

Indeed.
I’ve only sampled 2 or 3 oils distilled from Thai Malaccensis but they appear to be more complex, incensey & deeply resinous than the fruity Crassna oils.

 

[AbuTominaga]

I love pretty much every oil by TOL, AT has a discerning nose. I’m constantly impressed by his ability to select / commission oils of such beauty; incensey, deeply complex & resinous but also sparkling, vivid. Traditional, but with a modern sensibility.
Cambodi Royal is the only offering I find to be tricky. I think these fermented Cambodi oils are not for me. While I truly adore traditionally barny Hindi’s, something about Crassna when distilled in this style isn’t to my tastes. I prefer to smell the red fruit, berries & purple floral tones without the impact of fermentation.

I do understand that it's a taste thing and you do have a fine nose.
Your kinda Cambodis are the ones akin to the old Malaysian profiles (Kanbi Koh like, Thaqeel S, and so on). (resinous, dense, purple, berries rather than fermented fruits,..etc)

Regarding what's known as the Koh Kong profile,
Some have overly fermented notes that feel dirty. Pair that with the fermented "pale" fruits nuances, young wood, and you'll have a cloying indolic off putting notes. Not nice at all. Those are the most common, and I hate it when they stick the "traditional" label on those.

What i love about Cambodi Royal is the balance. It does have the fruity fermentation notes but not the dirtiness. Leathery animalics but not the overly cloying Crassna Barn if you will. And of course, it's gotta be extra incensy smoky lol.

Remind me next time to send you Kambo 2003 and Kambo 1998.
2003 is less smoky, less dense, more sparkly, and showcases the Cambodi Beauty under the spotlight.
1998 is like 2003, but a bit "drier and more medicinal".

Just for the sake of sharing. no "conversion" of taste required, haha 😀

 

[Mousse de Chene]

I do understand that it's a taste thing and you do have a fine nose.
Your kinda Cambodis are the ones akin to the old Malaysian profiles (Kanbi Koh like, Thaqeel S, and so on). (resinous, dense, purple, berries rather than fermented fruits,..etc)

Regarding what's known as the Koh Kong profile,
Some have overly fermented notes that feel dirty. Pair that with the fermented "pale" fruits nuances, young wood, and you'll have a cloying indolic off putting notes. Not nice at all. Those are the most common, and I hate it when they stick the "traditional" label on those.

What i love about Cambodi Royal is the balance. It does have the fruity fermentation notes but not the dirtiness. Leathery animalics but not the overly cloying Crassna Barn if you will. And of course, it's gotta be extra incensy smoky lol.

Remind me next time to send you Kambo 2003 and Kambo 1998.
2003 is less smoky, less dense, more sparkly, and showcases the Cambodi Beauty under the spotlight.
1998 is like 2003, but a bit "drier and more medicinal".

Just for the sake of sharing. no "conversion" of taste required, haha 😀

Thanks for the nice words brother. It’s definitely a taste thing. Objectively speaking, Cambodi Royal is a great oil. A dense complex resinous structure replete with tons of fruit, incense smoke, flowers - obviously distilled from a good grade of wood. As you know my tastes veer towards Kanbi Koh & Thaqeel S (two of my very favourite oils).

I plan on ordering a few different batches of wood from you very soon, I’ll definitely remind you to send me a sample of Kambo 2003 & 1998, looking forward to them already! Thanks brother.

 

[jalil]

Yuzhi oud Kinam No.11
bring me back in 2016 smelling IO fragrant harbor for the first time.
Tea opening, than vanilla capuccino with a touch of blond tobacco.
0 barn, not at all a potent.
very cheap clean gentleman oud.