Oud of the Day

More samples from Oud.sg

Malinau gold
Leyte sultan
Malay rose
Lao kham

Rough first impression is that malay rose is aptly named and is my first time smelling a purple/red floral kind of Malay oil. Like old wood library books with florals on top. Maybe this is the normal profile for Kelantan, seems similar to other of these kinds of Malays.

Leyte sultan is much sweeter and fruitier than I was expecting but still a dark thick and sticky oil.

Need more time w these to understand and contextualize, but the quality is good, especially for the price point.
 
HabzOud - Zamarad 2.

Not had this on in a while and I think it has changed a bit from aging/curing a little bit, especially inside the type of bottle I got it in (that I wanted it in).

Very complex, and quite hard to explain without me writing a book since it has changed since I first got it, but for the better, more complexities. What I have to say for it though, is it reminds me of this 1995 Vintage Malaysian wood I got a couple weeks ago or something... very complex and beautiful.

It smells like high grade vintage Malaysian wood in oil form, with slight different note introductions of course. I love @Habz786 oils a lot, cant wait to buy Al Taaj and try Al Namir, if possible.
 
-Renton- said:
HabzOud - Zamarad 2.

Not had this on in a while and I think it has changed a bit from aging/curing a little bit, especially inside the type of bottle I got it in (that I wanted it in).

Very complex, and quite hard to explain without me writing a book since it has changed since I first got it, but for the better, more complexities. What I have to say for it though, is it reminds me of this 1995 Vintage Malaysian wood I got a couple weeks ago or something... very complex and beautiful.

It smells like high grade vintage Malaysian wood in oil form, with slight different note introductions of course. I love @Habz786 oils a lot, cant wait to buy Al Taaj and try Al Namir, if possible.
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This is a nice rich syrupy and umami oud (umami is not actually a smell - i mean full and savory, like rich broth or stock) I have a bottle of this stashed in my "good stuff" box.

Pretty absurd quality for the money… I got it when it was on sale making it even more so.
 
Mr.P said:
This is a nice one I have a bottle of this stashed in my "good stuff" box.
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Yeah its real good. Sweet cola, fresh mintiness, then semi-sweet jungle notes with a bitterness to them with a bunch of greenery notes, with some light camphoric-ness, oceanic breezes with mild mineral notes (salty kind of), old dusty buildings inside the dry dark forest, medicinal notes, then as it settles down more and more you get some purple sweet and sour fruits that smell a bit like blueberries and grapes, its beautiful and very incensey. Oh yeah and lots of nose tingly, heart impacting spicy notes, with creamy and BUTTERY old school classic Malaysian old wood agarwood notes.
 
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Mr.P said:
It's precisely this secrecy and the claims of unique methods among those selling acquired older oils that make Mehmet's work so interesting to me! It allows me to see for myself what happens when oils age...

I imagine it's good for everybody because we all get a chance to see the benefits of aging this way, and if all is as it should be it will help all of us to appreciate the benefits of carefully matured oud as well. And I actually think it's a very simple matter to safely store an oil to ensure beautiful maturation (i'd be very interested in any specific information about techniques of course).
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I see a couple of problems in your approach here, first, your assumption that your aging and a professionals aging would lead to the same results. From what I have read in your posts you are basically just leaving it in the vial/bottle to 'age'.

Secondly, the assertion that everyone who ages oils has acquired those oils elsewhere rather than distilled them and aged themselves, is somewhat denying the process where a process exists that you simply aren't aware of.

The reality is aging is a proven art not only in oudh oils but also with other goods such as wine, meat, China bone etc.

I have written about curing and aging here before, if I remember correctly it's in my Distillation thread.

Aging isn't just about sitting the oil on the shelf and waiting for them to 'age'. Aging requires the initial oil to be understood and studied and the appropriate aging processed applied. Not all oils are aged the same way.

I read in one of your posts that in the last 25years you had made a certain number of findings, one of your findings was that you saw least amount of change in Hindi oils. This is completely opposite to facts and reality. Hindi oils change the most, they just take long to age and require certain specific parameters when being aged.

This is for a number of reasons but the main being, hindi oils have a higher moisture retention within the molecules of the oil, which doesn't separate into layers. The oil visibly is uniform, no sign of water. However similar to olive oil (just an example of retention not kind as olives are generally pressed), there is moisture present. This is why you find distillers in India, store the oils with open lids, this isn't to alter the smell artificially it is to try and dry it.

Just as a matter of distinction and so that in the future yourself and others don't draw us under the same stroke of the brush (generalising is not good about anyone but others can speak for themselves) we have oils that we distilled in house, that range from a few months to over 110 years, each oil aging in the unique way that is best suited for that oil.

Now in support of your thinking and one of the reasons someone like me is so sceptical of other old oils in the market such as the sq, etc, they do not present the signs of an aged oil for the years that they claim, even if just left in a bottle on a shelf. Even such a simple approach does bring certain distinct changes.

The final point, aging a 0.2ml vial 0r 3ml bottle on the shelf is very different than aging 100ml or 500ml.
 
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Al Shareef Oudh said:
read in one of your posts that in the last 25years you had made a certain number of findings, one of your findings was that you saw least amount of change in Hindi oils. This is completely opposite to facts and reality. Hindi oils change the most, they just take long to age and require certain specific parameters when being aged.
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Some confusion / misunderstanding here my friend.

First, I have not had the chance to observe hindis over long time, wonder if you are thinking of someone else -only more recently have i had the chance to really study hindi oils of quality. I remember commenting on a tigerwood oil that took forever to change significantly-decades it seemed.

There are other things in there i don't think i asserted as well - for example that there is no Art to aging.

I meant that once I get something from someone like mesoud, if I store it carefully there's a good chance it will develop beautifully. This is a safe assumption in my experience.

"Secondly, the assertion that everyone who ages oils has acquired those oils elsewhere rather than distilled them and aged themselves, is somewhat denying the process where a process exists that you simply aren't aware of."

I don't even understand what you mean here - I don't think I intended to say anything like that.

All respect to the craftsmen who understand how to take an oil out of the still and make it ready for market! I think there was a misunderstanding here, but it's all good here if it's all good there.

Keep on making that good oud! 🙂

PS Here is my take on this from earlier acknowledging your craft as well which you may have missed:

"Yes - I didn't mean to suggest that ASO or the other one was feeding you a line of bull - I am sure there are critical decisions about temperature, permeability of containers, moisture eliminating steps, and knowing how long different regions take to lose their "still notes". I also know sometimes folks will leave jars open to the air for extended periods to alter the profile"
 
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I like Manipuri oud very much. I find it so different from the rest of Hindi regions like Mizoram, upper Assam etc., Generally speaking Manipuri is perhaps the rarest Hindi to find today be it oil or wild chips. And the place is almost unapproachable for oud hunters these days. Luckily I got to try yesterday Arsalan oud oil from Al Shareef. It's a great Manipuri oil alright, but I was surprised by the viscosity (or the lack of it) of this oil. But the oil comes alive on the skin with caramel, toffee sweetness and a surreal spicy lemon. It turns leathery with tamarind & faint coffee. The initial energetic burst of this oil opens up the chakras. Arsalan has once again revived my interest in Hindis. Any fan of Manipuri oud here?
 
super cola vibes, Kedah Soilwood. lightly spicy, very clean. from Maunamoku! i love this one
 

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Oud of the day for me is Oud Said - MesOud. Today I found and met an amazing Oud dealer in Hanoi. We talked about wood and incense for a good hour. He was so happy and surprised to find a westerner in Vietnam interested in Oud. I gave him a few good swipes of some Oud's I had on me and Oud Said had him spinning in circles. He immediately said where can I buy a litre?! I was like what??!! Sorry man, but it's all gone. I'll be going back into the store again at some point and I think I will gift him the .25ml of Oud Said that I have.
 
Habzoud's Al Hareer bringing a smile to my face here - airy, honey-like, syrupy with hints of manuka, a gentle suede or leathery note, rich woody heart. Yum.


And here's an update. I put a little bit of this on my wrist in spite of the fact that I have been trying to stay focused on my own fragrances at the moment. Wearing Oud like this is disruptive (in a beautiful sense!) because it colors everything for hours after you apply it. Moments ago I had an experience of applying a dab of some thing that I am working on and a tiny air current mixing in a little bit of the Al Hareer at the same time. I had this momentary burst of euphoria thinking this combination had somehow come out of the blend I was checking on (which is designed to sell at a price point that doesn't allow for the incorporation of top shelf oud). Wonderful though because every time I layer high-quality stuff I get a little vision of what is possible when using ouds that are already perfumes in themselves.
 
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