@The Oud Lab Kodai Ka
Wow where to start?? Complex!!! Floral…
Potent. Almost getting some port wine smells (the top of the vapor column… the highest fraction). I don’t drink but I used to occasionally.
Incense … some lacquer … old books but not mildew-y… like an old book that was put away in a dry vault for 1000 years and this is the first time it was opened.
Dang this oil is evocative !!! it’s triggering that “nostalgia for something I didn’t actually experience but feel like I might have if I think long enough “ vibe

There’s gotta be a French word for that…
Kodai Ka will be looked back on as one of the best deals of the last few years.

Top top level Malaysian for a relatively low price.
 
EO - Oud Yusuf - Thailand 2019

It landed on my doorstep just ten minutes ago. The DHL driver must be wondering, "What is this guy into?" lol

Say what you will about Ensar Oud - when they ship, they move like lightning - ordered late Saturday here Wednesday from the other side of the world - insane. This is the new batch. $417 shipped w discount.

First swipe - right out of the gate - it’s what I am learning is an unmistakable Thai opening: a tangy, nose-wrinkling sourness. Not vinegar-sour, but the kind of tart edge you get when you bite into a warm overripe apricot. Dense. Concentrated. A "low fire" fruit reduction in full swing.. The kind of aroma that makes you lean in and squint a little - at first for me, a bit off-putting. But that has always been the way for Thai and Cambodi oils for me.

As many of you know, my first six months in this passion have been dominated by the airy realm of Borneo, Malaysian, and Laotian oils - bright, honeyed, and breezy. I love them! Thai and Cambodi oils, by contrast, live in another world entirely. These are like fruit simmering for hours into jam - and then maybe left out for a couple days- ripe berries, sticky figs, dark dates soaked in their own juice. These have a profile that challenges me at the start, especially fresh off the dipstick.

But here’s the surprise: ten minutes in, that opening is melting to sweet. By fifteen minutes, the fruit has rounded out, mellowed, and deepened into something far more pleasant - a lower register of sweetness.
I get it now.

I’m realizing I’ve been guilty of snap judgments - deciding too soon from the first whiff or the cold dipstick, This oil reminded me that some oud stories need time to be told. Patience isn’t just a virtue in oud - it’s a requirement.

So... I gotta go back and check some of my other samples and even larger vials that have been sitting unloved. I have spent more on many oils I like less than this... glad I didn't wash it off. I'd say its a buy at this price!
 
EO - Oud Yusuf - Thailand 2019

It landed on my doorstep just ten minutes ago. The DHL driver must be wondering, "What is this guy into?" lol

Say what you will about Ensar Oud - when they ship, they move like lightning - ordered late Saturday here Wednesday from the other side of the world - insane. This is the new batch. $417 shipped w discount.

First swipe - right out of the gate - it’s what I am learning is an unmistakable Thai opening: a tangy, nose-wrinkling sourness. Not vinegar-sour, but the kind of tart edge you get when you bite into a warm overripe apricot. Dense. Concentrated. A "low fire" fruit reduction in full swing.. The kind of aroma that makes you lean in and squint a little - at first for me, a bit off-putting. But that has always been the way for Thai and Cambodi oils for me.

As many of you know, my first six months in this passion have been dominated by the airy realm of Borneo, Malaysian, and Laotian oils - bright, honeyed, and breezy. I love them! Thai and Cambodi oils, by contrast, live in another world entirely. These are like fruit simmering for hours into jam - and then maybe left out for a couple days- ripe berries, sticky figs, dark dates soaked in their own juice. These have a profile that challenges me at the start, especially fresh off the dipstick.

But here’s the surprise: ten minutes in, that opening is melting to sweet. By fifteen minutes, the fruit has rounded out, mellowed, and deepened into something far more pleasant - a lower register of sweetness.
I get it now.

I’m realizing I’ve been guilty of snap judgments - deciding too soon from the first whiff or the cold dipstick, This oil reminded me that some oud stories need time to be told. Patience isn’t just a virtue in oud - it’s a requirement.

So... I gotta go back and check some of my other samples and even larger vials that have been sitting unloved. I have spent more on many oils I like less than this... glad I didn't wash it off. I'd say its a buy at this price!

I love Thai, Cambodi, and Hindi oils. The profiles are astounding to me, especially the Hindi's. They're dirty, sweaty, animalic. Love them.
 
Dahn Al Oud Adam(Srilankan)-AJMAL
i tried this in one of there store amazed by the layers of bold characters changes mint green oceanic much more,each shift feels profound, leaving a lasting impression.
i thought srilankan was barn green and leather which i don't like.
High grade Sri Lankans are probably the best oils I've had the pleasure to come across. They're minty green, tropical fruits, Kinamic, sweet and definitely no barn!
 
Looks like you finished with quite a few mls there! How much material did you have to use to get that?
About 200g. There is a little alcohol remaining taking up some of the volume.
 
EO - Tigerwood 91

Starts pretty similar to TWR but lacks a bit of its punsh. ensar claims the used wood was of higher quality, this might be but hard to verify. There are also some nuances of king super in the opening.
The oils stay pretty linear over time.
I only got a shift to more smokey diesel notes when i went into the sun and my skin heated up, going back inside i got back the TWR smell.
Its now 3hours on my skin and it lost a lot of its power.
Have to press my nose to the skin to smell it properly.
All in all a good oil the price point is between fair and a bit high but thats ensar 😂
So for TWR fans it might be a lighter option.
 
EO - Tigerwood 91

Starts pretty similar to TWR but lacks a bit of its punsh. ensar claims the used wood was of higher quality, this might be but hard to verify. There are also some nuances of king super in the opening.
The oils stay pretty linear over time.
I only got a shift to more smokey diesel notes when i went into the sun and my skin heated up, going back inside i got back the TWR smell.
Its now 3hours on my skin and it lost a lot of its power.
Have to press my nose to the skin to smell it properly.
All in all a good oil the price point is between fair and a bit high but thats ensar 😂
So for TWR fans it might be a lighter option.
Thank you brother!
I was going to order a bottle, but not anymore Lol
It was written that the opening has some of Oud Sultani 2001 and Oud Royale 1982, and the scent has some musky notes like Oud Ahmad, have you encountered these massive statements in the oil?
 
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I cant confirm because i never smelled these oils. To me it is a lighter version of TWR but thats only my impression. Maybe someone else has different impression.
It is a nice oil, i guess ensar is always stretching his claims to the max.
Even if i dont know these oils i guess if TW91 smelt similar to them he would be charging more 🤔🤷‍♂️
But to sum it up and not that there is a wrong interpretation of my writing.
I dont regret buying it.
It is a nice oil 🙂
I have spent the same money on less interesting oils so it is totally fine for me.
 
Oud Mamluk from @Habz786 (Habzoud)
This is right up my alley… I have to say this description NAILS it:
The colour of the oil is a pale golden/green.... Off the dipstick you get the smell of resinous cotton candy laced with lush greenery, a very delicious note indeed. ... a golden honeyed candied note sitting on a bed of mineral ice, theres an interesting note of fresh lemon cheesecake, wisps of juicy muskiness, florals, purple and blue with an exotic vibe of fruits: pineapple, banana and papaya.

The mid stages of this oil turn darker with a bitterness akin to grapefruit, fizzy cola, tamarind, dark orange chocolate and spices: pepper and cinnamon. The oil shifts from a golden aroma to purple and then brown. The drydown is boozy, dark, super resinous, earthy with the aroma of a chip sizziling away on low heat.
Another "free" sample that will lighten my checkbox... haha... I'm starting to see the artisans strategy. Suuuuure... it's a "Free" sample, FREE? my rear end! 😉 Thank you my brother, this is a great oil!
 
Oud Mamluk from @Habz786 (Habzoud)
This is right up my alley… I have to say this description NAILS it:

Another "free" sample that will lighten my checkbox... haha... I'm starting to see the artisans strategy. Suuuuure... it's a "Free" sample, FREE? my rear end! 😉 Thank you my brother, this is a great oil!

Its on a flash one bottle sale at the minute 🤣
 
EO - Oud Yusuf - Thailand 2019

It landed on my doorstep just ten minutes ago. The DHL driver must be wondering, "What is this guy into?" lol

Say what you will about Ensar Oud - when they ship, they move like lightning - ordered late Saturday here Wednesday from the other side of the world - insane. This is the new batch. $417 shipped w discount.

First swipe - right out of the gate - it’s what I am learning is an unmistakable Thai opening: a tangy, nose-wrinkling sourness. Not vinegar-sour, but the kind of tart edge you get when you bite into a warm overripe apricot. Dense. Concentrated. A "low fire" fruit reduction in full swing.. The kind of aroma that makes you lean in and squint a little - at first for me, a bit off-putting. But that has always been the way for Thai and Cambodi oils for me.

As many of you know, my first six months in this passion have been dominated by the airy realm of Borneo, Malaysian, and Laotian oils - bright, honeyed, and breezy. I love them! Thai and Cambodi oils, by contrast, live in another world entirely. These are like fruit simmering for hours into jam - and then maybe left out for a couple days- ripe berries, sticky figs, dark dates soaked in their own juice. These have a profile that challenges me at the start, especially fresh off the dipstick.

But here’s the surprise: ten minutes in, that opening is melting to sweet. By fifteen minutes, the fruit has rounded out, mellowed, and deepened into something far more pleasant - a lower register of sweetness.
I get it now.

I’m realizing I’ve been guilty of snap judgments - deciding too soon from the first whiff or the cold dipstick, This oil reminded me that some oud stories need time to be told. Patience isn’t just a virtue in oud - it’s a requirement.

So... I gotta go back and check some of my other samples and even larger vials that have been sitting unloved. I have spent more on many oils I like less than this... glad I didn't wash it off. I'd say its a buy at this price!
I resonate with your opinion as I enjoy the "ethereal" type oils as well, no cheese please. I l8ve your analysis!
 
EO - Oud Yusuf - Thailand 2019

It landed on my doorstep just ten minutes ago. The DHL driver must be wondering, "What is this guy into?" lol

Say what you will about Ensar Oud - when they ship, they move like lightning - ordered late Saturday here Wednesday from the other side of the world - insane. This is the new batch. $417 shipped w discount.

First swipe - right out of the gate - it’s what I am learning is an unmistakable Thai opening: a tangy, nose-wrinkling sourness. Not vinegar-sour, but the kind of tart edge you get when you bite into a warm overripe apricot. Dense. Concentrated. A "low fire" fruit reduction in full swing.. The kind of aroma that makes you lean in and squint a little - at first for me, a bit off-putting. But that has always been the way for Thai and Cambodi oils for me.

As many of you know, my first six months in this passion have been dominated by the airy realm of Borneo, Malaysian, and Laotian oils - bright, honeyed, and breezy. I love them! Thai and Cambodi oils, by contrast, live in another world entirely. These are like fruit simmering for hours into jam - and then maybe left out for a couple days- ripe berries, sticky figs, dark dates soaked in their own juice. These have a profile that challenges me at the start, especially fresh off the dipstick.

But here’s the surprise: ten minutes in, that opening is melting to sweet. By fifteen minutes, the fruit has rounded out, mellowed, and deepened into something far more pleasant - a lower register of sweetness.
I get it now.

I’m realizing I’ve been guilty of snap judgments - deciding too soon from the first whiff or the cold dipstick, This oil reminded me that some oud stories need time to be told. Patience isn’t just a virtue in oud - it’s a requirement.

So... I gotta go back and check some of my other samples and even larger vials that have been sitting unloved. I have spent more on many oils I like less than this... glad I didn't wash it off. I'd say its a buy at this price!
I have a very similar reaction to most Thai and Cambodian oils as well, it's always a relief to see someone else noticing those offputting aspects in the top notes. They can be absolutely stunning in the later stages… I have a section in my perfume notebook that's dedicated to experiments trying to cut / mute / modify those odd top note without destroying the base notes, the goal being to make some crassna based attars that respect the profile of the oil, while compensating for some of the shortcomings. Something to work on when the weather is foul over the winter.
 
AlKhudair - Aged Burmese

Getting that orange peel scent I smell often in Ouds. It a-peels to me 🙂

There’s a lot of depth to this Oud with rich, earth, resinous, and woody notes. There’s a bit of leather and dried apricot element to it too. A lovely Oud to enjoy on the start of the weekend here with some Royal Vietnamese Wood Chips from AlKhudair burning in conjunction.
 
Decided to throw on Santal&Oud's malinau today. Have more coming in soon that I hope to age out a bit, 🤤. Field of flowers indeed. Haven't smelled the range of malinaus out there but there's zero peanuts or shells that I frequently see mentioned. It's rich but breezy at the same time.
 
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