Oud of the Day

[LasLunas]

That is a GREAT analogy. Lots of good insight in the replies above!

One funny twist on this. There are some notes that are distinct enough that to an untrained nose they might seem like a regional note, but which are in fact caused by the way the wood is treated before, during and after distillation (which is something I believe you already know!). I am sharing my knowledge as a consumer and student, not as a distiller or expert:

First one is the whole barnyard profile, which is a result of soaking wood for extended times before distilling. I have smelled similar barnyard notes in agallocha from India and sinensis from Hainan, and there was a point along the way where I was confusing fermentation and soaking notes for notes as reflecting the nature or species or regional subtype of the wood itself.

Another very distinctive secondary note that I used to confuse for a regional know is a kind of phenolic or smoky quality which is a result of how temperature is regulated in the boiler, based on my understanding. Certain types of distillation add very distinct choya-like notes. Smells hot, almost smoky... I have two different oils from Aceh, one is gently distilled and the other is like a choya. They seem like totally different types at first but the common dna is there if you study them.

I would expect a different final product when distilled at different temps, times, pressure, materials, etc.
It is interesting that something remains unchanged irrespective of distillation/extraction processes.

My mind bounces back and forth as to whether I have a fully developed concept, or I simply don't know anything!

 

[LasLunas]

That is a GREAT analogy. Lots of good insight in the replies above!

One funny twist on this. There are some notes that are distinct enough that to an untrained nose they might seem like a regional note, but which are in fact caused by the way the wood is treated before, during and after distillation (which is something I believe you already know!). I am sharing my knowledge as a consumer and student, not as a distiller or expert:

First one is the whole barnyard profile, which is a result of soaking wood for extended times before distilling. I have smelled similar barnyard notes in agallocha from India and sinensis from Hainan, and there was a point along the way where I was confusing fermentation and soaking notes for notes as reflecting the nature or species or regional subtype of the wood itself.

Another very distinctive secondary note that I used to confuse for a regional know is a kind of phenolic or smoky quality which is a result of how temperature is regulated in the boiler, based on my understanding. Certain types of distillation add very distinct choya-like notes. Smells hot, almost smoky... I have two different oils from Aceh, one is gently distilled and the other is like a choya. They seem like totally different types at first but the common dna is there if you study them.

Truly fascinating.....

 

[LasLunas]

Truly fascinating.....

That is a GREAT analogy. Lots of good insight in the replies above!

One funny twist on this. There are some notes that are distinct enough that to an untrained nose they might seem like a regional note, but which are in fact caused by the way the wood is treated before, during and after distillation (which is something I believe you already know!). I am sharing my knowledge as a consumer and student, not as a distiller or expert:

First one is the whole barnyard profile, which is a result of soaking wood for extended times before distilling. I have smelled similar barnyard notes in agallocha from India and sinensis from Hainan, and there was a point along the way where I was confusing fermentation and soaking notes for notes as reflecting the nature or species or regional subtype of the wood itself.

Another very distinctive secondary note that I used to confuse for a regional know is a kind of phenolic or smoky quality which is a result of how temperature is regulated in the boiler, based on my understanding. Certain types of distillation add very distinct choya-like notes. Smells hot, almost smoky... I have two different oils from Aceh, one is gently distilled and the other is like a choya. They seem like totally different types at first but the common dna is there if you study them.

Can I compare this process to Benzo(alpha)pyrene production from burning organic matter such as wood, coal, overcooked/charred meats, etc. (And found in smoke from burning out wood incense-happy to provide citation if interested)
Basically a combustion reaction. Incomplete combustion also yields some similar products. How do I correlate existing constituents found in the wood with those found in Oudh Oils?

 

[LasLunas]

I likewise enjoy that Laos. Don't find it super heavy on blueberries - I typically don't enjoy "sweet" candy oils. This one rides the line really well. To me it has this honeyed complex sugar nuance rather sugar gummy bears if that makes sense. Saffron honey berry.

Oh my goodness.... there more I read the more I am intrigued.
I have always felt that good science answers a question, and at the same time should raise more questions than it answers. All of you provide new questions for me with each reply!
Gracias

 

[LasLunas]

I likewise enjoy that Laos. Don't find it super heavy on blueberries - I typically don't enjoy "sweet" candy oils. This one rides the line really well. To me it has this honeyed complex sugar nuance rather sugar gummy bears if that makes sense. Saffron honey berry.

Tremendous adoration for Black Negrin/Royal Negrin Saffron aroma. I add some to morning tea everyday. I do not care for scent of candy or too fruity, or rotted fruit odors. I am an oakmoss oil/absolute addict and love a damp, dark almost dank rainforest aroma with a green scent punching through the darkness.
Oudh oil with such characteristics?

 

[LasLunas]

Agar Aura Cintaku

Applied at 5 am, it is now 2:18 pm and still divine!
Temperature over 100 F today, humid as the HOH in Washington but this oil keeps on thriving and giving.
Pure Bliss

 

[Mr.P]

I am an oakmoss oil/absolute addict and love a damp, dark almost dank rainforest aroma with a green scent punching through the darkness.

Oudh oil with such characteristics?

Malaysians i have smelled been the dankest, mulchiest, most foresty for me. Not sure if that's Malaysian per se or just a good quality oil.

Some Indonesians have had the jungle vibe and a green tart punch.

Maroke have been damp dark dank - a whole different level there

 

[Mr.P]

Can I compare this process to Benzo(alpha)pyrene production from burning organic matter such as wood, coal, overcooked/charred meats, etc. (And found in smoke from burning out wood incense-happy to provide citation if interested)
Basically a combustion reaction. Incomplete combustion also yields some similar products. How do I correlate existing constituents found in the wood with those found in Oudh Oils?

I can comment on the aroma about the other questions not so much. There was someone here who went by the name of oudanalytics who would probably be able to discuss things at the level you're looking to. Not sure what happened to them.

Regarding the aroma, to me it smells like some kind of high temperature borderline on, but not quite, combustion. The only adjective I really have for this is "phenolic"

 

[Arabiad07]

A nose with a mid level experience would be able to tell the origin of the wood. You're in a community of people who swipe oud daily 🙂

A srilankan wood, (no matter who distilled it, and with all character variations in the end result of the various distiller), will have the srilankan signature. One would tell it's not Thai, it's not Borneo and it's not Merauke.

With more experience, one would be able to tell which species even, more or less. (but that's another rabbit hole to dive into. It's not as easy for many and different reasons).

Some profiles are tricky, but it's the exception rather than the norm.

The wood that went into Kodai Ka must have been top top. That oil is crazy.

 

[LasLunas]

Malaysians i have smelled been the dankest, mulchiest, most foresty for me. Not sure if that's Malaysian per se or just a good quality oil.

Some Indonesians have had the jungle vibe and a green tart punch.

Maroke have been damp dark dank - a whole different level there

Hmmm...so which one should a hunt out a sample of first?

 

[LasLunas]

I can comment on the aroma about the other questions not so much. There was someone here who went by the name of oudanalytics who would probably be able to discuss things at the level you're looking to. Not sure what happened to them.

Regarding the aroma, to me it smells like some kind of high temperature borderline on, but not quite, combustion. The only adjective I really have for this is "phenolic"

Phenolic makes perfect sense...these are benzene-phenolic rings fused together.
I id get a slight whiff of a sample as injected into GC/MS port, overpowering scent of a morgue.
It was nauseating.
I believe, not sure, that those few experiences delayed my decision to enter into this fascinating journey, roller coaster or gentle canoe ride. It is fascinating, and all of you are so eager to assist.
Thank You

 

[LasLunas]

The wood that went into Kodai Ka must have been top top. That oil is crazy.

What are attributes of a SriLankan wood, or signature notes?

 

[LasLunas]

Raw materials come first. The distiller is the artist that shapes the raw materials into the end oil with his signature and vision.

The distiller will always be limited to the quality of raw materials used.

Moreover, the outcome (oil) of the same raw material (oud wood) will vary in character.

Personally, if I smell a random oil that we didn't distill , I'd have a clear idea on those 2 parameters at play. The wood grade will show, and the level of artistry of the distiller will also show.

I assume that many years of experience went into development of your skills.
I have only recently started to purvey the oils for myself after a 4 year contract to develop and oversee the analytical procedures and data assimilation for a client. The characterization of "Oudh Oil" was baffling, it barely made sense that so much variance would drop under one "name" for a product. That stimulated the look see into the phylogeny of source materials and it all began to make sense. I likened this to attending Westminster Dog Breed Show, they are all dogs on exhibit but many different varieties. Many people can't even name 10% of the breeds out there by sight, so that is how I feel right now, like a blind Oud sniffer!

 

[Mr.P]

Phenolic makes perfect sense...these are benzene-phenolic rings fused together.
I id get a slight whiff of a sample as injected into GC/MS port, overpowering scent of a morgue.
It was nauseating.
I believe, not sure, that those few experiences delayed my decision to enter into this fascinating journey, roller coaster or gentle canoe ride. It is fascinating, and all of you are so eager to assist.
Thank You

I might be using the term phenolic wrong - do not understand morgue reference. I mean like pyrogenic notes... hot resin starting to smoulder. Hot frankincense cooking on a coal.

 

[LasLunas]

I might be using the term phenolic wrong - do not understand morgue reference. I mean like pyrogenic notes... hot resin starting to smoulder. Hot frankincense cooking on a coal.

You are 100% correct Sir. It is my opinion that some oils are adulterated, some by knowledgeable folks, and some by idiots just as we may find in any other business......
Pure Phenol is an anti fungal, but is also used in morgues to counteract the graying effect of formaldehyde during embalming. Phenol is not expensive, some folks use it to extend products...as they don not understand the difference between Phenol and phenolic, nor the health implications.
You Sir know exactly what you are speaking about!
Phenolic odor is described as earthy, woody, cedar, medicinal, smoky, clove-like, while Phenol is sickly sweet, and I do mean HORRIBLE!

You nailed the odor of the family of phenolic substances.
Kudos!

 

[Mr.P]

Safeer from @An Najwa

I have had this on for a couple of hours and I've been inside and outside of the house enjoying and at times being surprised as it mingles with the other aromas in this hot summer air. Smells like a quality traditional Hindi to me with a good balance. I keep getting these distinctly animalic and mammalian aromas as I go about my business... up close I smell manuka, sassafrass,
rich resin smooth chocolate. This could be a perfect constituent of a botanical musk. What makes it a little confusing is that I have these valerian plants in the yard and they are really kicking off a barnyard aroma as well. and there are several farms in the area which have their own manure aromas. Hard to know what the heck I'm smelling when I'm walking around out there - between this and the valerian and the farms there's quite a bit of funk.

 

[Sipy]

I'm loving his work.
Wish shipping wasn't so nuts from halfway across the globe. 🤣

 

[Mr.P]

I'm loving his work.
Wish shipping wasn't so nuts from halfway across the globe. 🤣

And of course now I'm in that stage of that utterly delightful dry down that only the Hindi agallocha has to offer. Some descriptive genius back in the basenotes oud<3ers days used the term "scintillating wood" which has always stuck with me. This oil has it!

 

[Olfactory Nomad]

Hmmm...so which one should a hunt out a sample of first?

Cannot sing the praises enough of Habzoud. His asking prices for these oils are well below what they're worth. For outstanding example of a Merauke Maroke Qadeem - HABZOUD https://share.google/cznoiyYmQfyMuoMb3
And for a Malaysian there is this.
Zamarad 3 - HABZOUD https://share.google/bDxnKjwBYUbgwEc9C

 

[theaphilosophia]

Cannot sing the praises enough of Habzoud. His asking prices for these oils are well below what they're worth. For outstanding example of a Merauke Maroke Qadeem - HABZOUD https://share.google/cznoiyYmQfyMuoMb3
And for a Malaysian there is this.
Zamarad 3 - HABZOUD https://share.google/bDxnKjwBYUbgwEc9C

I'd recommend just getting the sample pack.