Oud of the Day

[Mario P.]

OudBase Ceylon Nirvana
IO Ceylon Royale v1

 

[I am SMAQ]

Very cool. Is this the “Coração De Rosas Parfum” ?

Its an Attar Sir.

 

[Sproaty]

@Sproaty that Bhramaputra is wild right? One of the best Hindi’s I’ve smelled. Have you tried any of the new collection? Jalukie is similar but has a slightly different vibe. Bhramaputra is still my favorite though.

I missed out on subsequent releases - I did ask him to get in touch with me about them but never did, but hopefully I'll be contacted about some ones due shortly.



And yes, I get much less barn from the 60 day soak too - much prefer it to the 30 day / non soak oils that he has.

 

[Proust Madeleine]

Its an Attar Sir.

Nice. Thanks for the info! I wasn’t sure if it was a pure Oud or an Attar or perfume. I appreciate the reply!

 

[Castingshadows]

Wearing EjayB’s Malaysian oil this morning. Man this thing is aging beautifully. There’s a moment in the heart where it turns “blue” and I’ve never experienced a bitter “blue” vibe in an oil before at least not like this. The drydown is kind of peppery and reminiscent of some oils I have with “Kinam” in the description although I’m now coming to realize what we call Kinam these days is just a sign of high quality distillations. This could also be from my inexperience with wild Kinam.

I put this oil on at 11pm last night and it’s almost 10am now. I went for a run this morning, took a shower and I can still smell the ouddyness where I swiped my forearm. That’s a good sign!

 

[Broey_J]

I'm wearing a few dots Ensar Oud's Oud Mostafa on my hand today, with a couple of sprays of Guerlain Habit Rouge EDT on my chest. Mostafa was sent to me as a free sample, and is the first fermented oud I have tried. It's a very interesting combination! When Mostafa was at its most pungent and fermented smelling, the sweetness of HR helped to tame it, playing the role that a compote or port would when paired with stilton cheese. Now that the fermented notes have calmed down a bit, the orange flower and opopanax in HR are really pushing the zesty, spicy, and vanillic aspect of the Hainan oud in Mostafa into overdrive - making it smell like an orange sherbet, dusted with cinnamon and trailed by a just-right amount of funk. It's a delight!

 

[Oudamberlove]

Wearing EjayB’s Malaysian oil this morning. Man this thing is aging beautifully. There’s a moment in the heart where it turns “blue” and I’ve never experienced a bitter “blue” vibe in an oil before at least not like this. The drydown is kind of peppery and reminiscent of some oils I have with “Kinam” in the description although I’m now coming to realize what we call Kinam these days is just a sign of high quality distillations. This could also be from my inexperience with wild Kinam.

I put this oil on at 11pm last night and it’s almost 10am now. I went for a run this morning, took a shower and I can still smell the ouddyness where I swiped my forearm. That’s a good sign!

Bitter is better IMO

 

[iori]

EO Mostafa VII loveeeeeeeeeee it 🥰

 

[Al Shareef Oudh]

AL SHAREEF II from an old sample vial. Soft leather and fruit. For some reason, there is a nuance herein that jibed with ASO JIBAAL. How can such disparate oils (species let alone terroir) share such qualities? Given that they were crafted under the tutelage of one house/one signature, is it the distillation method?

There are a number of repeated constituents in the 17 different aquilaria Oudh producing sub species. For example agarospirol and eudesmol can be found in nearly all species. The key is being to distill Oudh out of Oudh. I know that sounds simple, however one will only know that over time, how much Oudh is in Oudh oil.

What you are smelling in our oils, our signature is Oudh, the key constituents of what make up Oudh are the same across all species.

 

[Al Shareef Oudh]

For sure some wood has that swamp funk right in the wood , and no clean soak will remove that!
How about some good top heavy ethereal ouds distilled with a good clean soak that brings out the base?? Full flavor of the wood itself .... yummmmy

Now your talking, exactly to get that Oudh out of Oudh requires working the wood in different ways, grinding, soaking, temperature regulation and what many don't take into account the speed at which the distilate is cooled.

 

[Castingshadows]

Certain species of oudh specially subcontinental species can give a funk note even without fermentation and without a soak

One of the misconceptions that was for years being peddled online as a selling tool was that the funk is always from fermentation to knock that process and create distinction for top heavy ethreal oudhs that were distilled using no soak.

The reality however is, if you soak with clean water and keep in a cool and clean environment, or you soak and change the water then there is no fermentation bacterial developed. At the same time you could just cooking certain woods without any soak and still get the funk, both of which debunk that theory.

What would be a good example of something like this for reference. Do you have any oils for sale that exhibit some stronger or more intense notes like you’re talking about?

 

[Averroes]

Agreed @Al Shareef Oudh. What can be achieved for instance with Assamese and Nagaland woods by a diligent protocol is nothing short of breathtaking. Great oils show a cross-section of that material in its full glory; other regions seem showier with less work—and perhaps less art—involved.

 

[Al Shareef Oudh]

What would be a good example of something like this for reference. Do you have any oils for sale that exhibit some stronger or more intense notes like you’re talking about?

Try Zuhayr or Safwaan both distilled from subcontinental woods then try our Malaysian Al Malek Al Maliyzi or Jamaal all these are malaccensis, you will note the intensity difference.

At the same time you will also note our signature, which is the oudhiness.

 

[Rahel]

It was a mix, wild is so expensive and hard to find I used wild shavings 25% ( they smelled great in the bag!) and some mid-grade chips( wild) 5% and the rest was a cultivated shavings (70%) it made an affordable oil that punched way higher then the price. With all the shipping fees and money fees it was priced at a standard mark-up of 2x cost of materials and fees , no cost of labor as this is my passion and I honestly want to reach as many people as I can with each distillation.
My next Vietnamese is from a single tree about 60 years old cut from someone’s backyard, but more about that later...

 

[OudGood]

There are a number of repeated constituents in the 17 different aquilaria Oudh producing sub species. For example agarospirol and eudesmol can be found in nearly all species. The key is being to distill Oudh out of Oudh. I know that sounds simple, however one will only know that over time, how much Oudh is in Oudh oil.

What you are smelling in our oils, our signature is Oudh, the key constituents of what make up Oudh are the same across all species.

This post made me take a swipe of the original Al Ruba’ie. What a beauty!!! Pretty magical experience.

 

[Mustafa]

Certain species of oudh specially subcontinental species can give a funk note even without fermentation and without a soak

One of the misconceptions that was for years being peddled online as a selling tool was that the funk is always from fermentation to knock that process and create distinction for top heavy ethreal oudhs that were distilled using no soak.

The reality however is, if you soak with clean water and keep in a cool and clean environment, or you soak and change the water then there is no fermentation bacterial developed. At the same time you could just cooking certain woods without any soak and still get the funk, both of which debunk that theory.

Subhanallah, thanks for explaining this so beautifully brother. Jazakumullahu Khair.
This concept is sometimes hard to explain because of the so called "selling tool" you mentioned and most people are made to believe that funk means fermentation. I would take a correctly done wild distillation with funk and hay notes any day. And Al Shareef Oudh has some gems like this which I mentioned previously many times. So thanks again for bringing these treasures to us brother.

 

[zahir]

Although I've smelled some woods which have a swampy, animalic, musky and even leathery aroma, I've never smelled wood which smelled like the notes which I have attributed to fermentation/soaking process. I have found such notes only in the oils. And those notes, to me, are along the lines of funky, sweet/hay and FECAL. Yes, fecal.

 

[EJayB]

Interesting, how do you tell the difference between all these different grades and not to mention the wild and plantation ones?

I can let the oil speak for itself , the depth is incredible and from the top note way down deep into its base, its unique
I have a different approach to distillation then the traditional methods, custom glass setup on the collection that’s unlike anything I’ve seen from others ,various methods of soaking and just some old fashioned ways of curing. Of course I need to age these oils for longer but ..... I am keeping some of each batch so we will see in time how they hold up

 

[Visionary_ali]

Wearing Ashworth Oud's Oud Choron today.
I hate saying "it's good for the price"...but that's kind of what it is. Entry level oud that's fairly linear.
I have 4 different ouds from this house. After the 2 hour mark each of them reveals this common waxy note. This, I find very off-putting and to be honest it brings a feeling that these have been mixed in someway. I'm a nobody and I don't want to accuse anyone. Just mentioning so if I'm wrong about this...someone corrects me.
I have Sheikh Najd, Oud Choron, Sylhet and oud Bengal tobacco.

 

[Proust Madeleine]

Wearing a bit of AA Siam 4K... really loving this gentle beauty. Anyone here try AA Siam SK that can compare them at all?