Muhammed Afthab
True Ouddict
Habzoud - Harba
Hmmm Oudy Perfumey
Hmmm Oudy Perfumey
Oud of the Day
- Thread starter jalil
- Start date
Rezwan
Kōdō Aesthetic
How would you compare HabzOud Muhib to Ensar Oud People's Pursat?
Joseph Celello
Oud Beginner
EO Kinam Rouge
Louis Miller
Oud Fanatic
ASO Layth.
Mr.P
oud<3er
Sweet trat from pureoud.com. This oil wanted to be beautiful, and it has a beautiful heart but someone let it soak in the vat for a little too long so it’s got that damp cheesy “laundry sat in the washer too long” note that seems so common. I like this oil but only because I have learned to see through and tolerate the the rotten stench of poorly distilled oud.
My first swipe had my daughter (who truly loves a well distilled Chinese, Malaysian, or Borneo) gasping for air and asking what that horrible stench was and making me roll down the windows of my car. My reaction is less intense but I find myself trying to avoid the top notes which is too bad.
Distillers must have to add that layer of funk and stank in whatever what they can to appeal to people conditioned to rotten wood I guess. Make it smell “right”? I think for a large part of the oud world, folks have become as infatuated with the bacterial stench of rotten wood as with the essential oil of an infected agarwood tree. I don’t think this is weird, really. So many cultures have traditions that include appreciation of fermented food!
My guess is that a clean dilationion, lovely though it is, would not match the expectation of a large percentage of the oud market out there.
The sweet trat is a really nice heart but marred by rotten top notes. I think people who are used to those rotten notes would actually find the oil very pleasant, because the bacteria smell is not out of hand, and the underlying oil has nice nuances and could have been a beauty...
I can’t help but wonder when smelling this (and many samples that have come my way this last couple of years): how many glorious gallons of pristine agarwood essential oil have been changed into cheesy bacterial goop by overzealous soaking? It’s like letting wine turn into vinegar... and doing it with some of the finest wines on the planet. But who am I, I suppose, to say wine is better than vinegar? For that matter, to my daughter wine is just really good grape juice that spoiled!
If I am way off please correct me! Some of the vendors here may be rolling their eyes at this dude in Oregon talking like he has insight into distillation.
In all this i make the assumption that my understanding of the effect of soaking on the final fragrance is accurate. I have smelled some of feel-oud’s “experiments“ (like the bio chan ko trio where one batch of wood was treated to 3 different soak styles and sold as a set). I also base this on what vendors have advertised about treatment of their oils. in my stash, the oils that were sold as having been soaked for a long time have pronounced bacterial decay and fermentation notes and the no-soak oils I have smelled lack such notes. I also have a lot of oils that I have no information on their soak time, like the oud line oils.
TLDR: sweet trat reminds me why I have come to believe that soaking oud is a potential catastrophe. I base this on what I have learned from vendors, and cleaning up yard waste, not personal experience with distillation. Please correct me if I am off on my understanding of soaking and its effect
My first swipe had my daughter (who truly loves a well distilled Chinese, Malaysian, or Borneo) gasping for air and asking what that horrible stench was and making me roll down the windows of my car. My reaction is less intense but I find myself trying to avoid the top notes which is too bad.
Distillers must have to add that layer of funk and stank in whatever what they can to appeal to people conditioned to rotten wood I guess. Make it smell “right”? I think for a large part of the oud world, folks have become as infatuated with the bacterial stench of rotten wood as with the essential oil of an infected agarwood tree. I don’t think this is weird, really. So many cultures have traditions that include appreciation of fermented food!
My guess is that a clean dilationion, lovely though it is, would not match the expectation of a large percentage of the oud market out there.
The sweet trat is a really nice heart but marred by rotten top notes. I think people who are used to those rotten notes would actually find the oil very pleasant, because the bacteria smell is not out of hand, and the underlying oil has nice nuances and could have been a beauty...
I can’t help but wonder when smelling this (and many samples that have come my way this last couple of years): how many glorious gallons of pristine agarwood essential oil have been changed into cheesy bacterial goop by overzealous soaking? It’s like letting wine turn into vinegar... and doing it with some of the finest wines on the planet. But who am I, I suppose, to say wine is better than vinegar? For that matter, to my daughter wine is just really good grape juice that spoiled!
If I am way off please correct me! Some of the vendors here may be rolling their eyes at this dude in Oregon talking like he has insight into distillation.
In all this i make the assumption that my understanding of the effect of soaking on the final fragrance is accurate. I have smelled some of feel-oud’s “experiments“ (like the bio chan ko trio where one batch of wood was treated to 3 different soak styles and sold as a set). I also base this on what vendors have advertised about treatment of their oils. in my stash, the oils that were sold as having been soaked for a long time have pronounced bacterial decay and fermentation notes and the no-soak oils I have smelled lack such notes. I also have a lot of oils that I have no information on their soak time, like the oud line oils.
TLDR: sweet trat reminds me why I have come to believe that soaking oud is a potential catastrophe. I base this on what I have learned from vendors, and cleaning up yard waste, not personal experience with distillation. Please correct me if I am off on my understanding of soaking and its effect
Last edited:
Yes I did my friend...
According to him it was Sinking grade distillation with zero soak. It was a very new oil so kept it aside for a couple of months to settle.
His other oils were min soak but I didnt like the Muskiness to Walla to be honest. So I may just give away from oils to someone at work as freebie.
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Oudamberlove
Member
TajOud Imani
Some notes are similar to heating a Hindi chip.
Yummy.
Some notes are similar to heating a Hindi chip.
Yummy.
Andrew Salkin
it's aboud time!
Hoi Ann on the right. Some random sandalwood samples from tony Bolton on the left. Oddly his mysores - premium and special reserve both don't even really smell much like Mysore. Everything smells contaminated by frangipani. And the sandalwood is super young, light and tinny
Louis Miller
Oud Fanatic
Tinny sandalwood, nice descriptor. I've worn an oil like that, it gets old fast.
man_in_japan
Oud Fan
RBO Koh Kong. I put a drop of this on my arm this morning and not five minutes later, my boss comes in, stops dead in his tracks and says, "Something smells sweet!"
This is among the more viscous oils in my collection. Still going strong after lunch. Lovely jam and honey notes, with the barest hint of bitterness in the opener.
This is among the more viscous oils in my collection. Still going strong after lunch. Lovely jam and honey notes, with the barest hint of bitterness in the opener.
Muhammed Afthab
True Ouddict
AA Suka cita - a lovely Sumatran oud, that's pure green bliss.
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