Oud of the Day
- Thread starter jalil
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Taesik Yun
Attar Yun
Castingshadows
@scentofsamadhi
I’m wearing Borneo King again. This just gets better and better the more my nose acclimates. A friend tells me this smells almost identical to Borneo Diesel and there is in fact an intensity to this oil that fits that description. I haven’t smelled Borneo Diesel but I have smelled Borneo 3000 and it’s the most reminiscent to that oil in my opinion. So far this is one of the most powerful unsoaked oils I own. Easily sits at the 4K grading system employed by Taha but there’s stronger base notes.
Himanshu Sharma
True Ouddict
Absolutely. I am really glad to have tried this one. Will gladly get more with my next purchase if it does not get sold out.
Oudamberlove
Member
AH Saba Jinko
It certainly has a Borneo-likeness,
but it truly is more Sabah.
It certainly has a Borneo-likeness,
but it truly is more Sabah.
Oudamberlove
Member
AH Saba Jinko again😊
I don’t know……….
sometimes I just want to smell
an oil over and over again.
I don’t know……….
sometimes I just want to smell
an oil over and over again.
AbasFrag
Oud Burner
Haven't posted here in a while. Makes me so happy to see the forum growing 🥰
Oud of the day:
I found a vial of an 4-5 year old micro distillation of walla patta. Back then it was a failed distillation. Simply burned and it smelled like burned food. Not in an incense way. Just sour burned food 🤮
Today I dared to smell it again, for the sake of science.. and WOW. I wish I kept the whole batch. I've seen how much some aging can do to a fresh oil but this is the most extreme transformation I've experienced.
First second I was like: ohh 2011-2012 batch of Aroha Kyaku. But remove all the red fruits of Aroha and add a layer of fresh guava, mango and something mentholic under the smoke. Cold and smoking hot in the same time. Really amazing.
Now I really regret giving away the batch lol.. Wish I didn't smell this sample again 😕
Oud of the day:
I found a vial of an 4-5 year old micro distillation of walla patta. Back then it was a failed distillation. Simply burned and it smelled like burned food. Not in an incense way. Just sour burned food 🤮
Today I dared to smell it again, for the sake of science.. and WOW. I wish I kept the whole batch. I've seen how much some aging can do to a fresh oil but this is the most extreme transformation I've experienced.
First second I was like: ohh 2011-2012 batch of Aroha Kyaku. But remove all the red fruits of Aroha and add a layer of fresh guava, mango and something mentholic under the smoke. Cold and smoking hot in the same time. Really amazing.
Now I really regret giving away the batch lol.. Wish I didn't smell this sample again 😕
Rai Munir
Musk Man
Kakojan (Hindi Oud) by Dr Parasun:
If it were sent to me untagged, I would have instantly uttered "Agar Aura's Oud' and after a few minutes, I would have said without any hesitation, "An other batch or version of King Cambodi by Ensar Oud."
Oudy fermentation present in there is a nice touch. Very consistent fragrant trails I enjoyed for hours.
If it were sent to me untagged, I would have instantly uttered "Agar Aura's Oud' and after a few minutes, I would have said without any hesitation, "An other batch or version of King Cambodi by Ensar Oud."
Oudy fermentation present in there is a nice touch. Very consistent fragrant trails I enjoyed for hours.
Himanshu Sharma
True Ouddict
Beautiful oud. It was a pleasing experience.
I am happy to know that you also noticed that subtle kiss of fermentation. Although, I was told that this should have zero fermentation notes as it was not soaked at all. But, it is there. Perhaps, it is just over ripe fruit smell.
I sometimes wonder if fermentation starts in pot while oil is being cooked at ultra low temperatures. I have no idea how distillation works. Do you think it is possible?
Rahel
Resident Artisan
Soaking the wood is a must when it comes to hydro distillation because if you don’t then the dust just floats to the surface of the pot which makes it much more difficult to actually distill the wood. This is why you can see me mixing the dust and the water in the making of my oils. The fermentation note can be reduced by using certain equipment and methods.
Rai Munir
Musk Man
Oh yea! Well, there is that particular note, esp the top note clearly reflects that, but it is no way cheap or undesirable. Even I won't name that auxiliary and off note at all.
Second, I have an absolutely non-soaked custom distillation (oil), and I had requested the distiller put aside all his previous knowledge and his sticking to soaking wood and all fears of getting extremely less yield, the oil is so refined and delicate, esp the first fraction is personified delicacy.
This Kakojan is delicate too, and I love its sweet and sour paradox, yoked together in here.
If you could have your hand on Kham Lao by AA and King Cambodi by EO, it will be great to compare them with Kakojan.
Himanshu Sharma
True Ouddict
Thanks Rahel. I guess the word 'no soak' is used loosely in the community. Going by what you mentioned, 'minimally soaked' would be a better way to describe it.
Absolutely. I like the way this smells and would not want to change anything in the way it smells.
I do have Kham Lao. The inaugural diffusiveness of volatile vapors do remind me of Kham Lao and some other AA oils, for that matter. I'll give it a try again, side by side and see how it goes.
Taesik Yun
Attar Yun
Al Hashimi's Ibn Zamrak(2017, Sabah)
Menthol, honey, beeswax, hay. it's a very pristine smelling oud oil that each note is distinctively noticeable.
this one is surely deserve the oud of the year
Menthol, honey, beeswax, hay. it's a very pristine smelling oud oil that each note is distinctively noticeable.
this one is surely deserve the oud of the year
Taesik Yun
Attar Yun
OudBase's Khao Yai Signature.
a top-notch Thai oud oil. I get mango, raisin, plum, cherry, blackcurrant.
a top-notch Thai oud oil. I get mango, raisin, plum, cherry, blackcurrant.
Castingshadows
@scentofsamadhi
I went with Oud Lab’s Badshah tonight.
I’ve been sleeping on this oil because I wanted the perfect setting to enjoy this. Thankfully my wife is giving me the silent treatment today which means I get an uninterrupted Hindi Oud experience before going to bed.
Badshah absolutely brings the heat to this genre of old school Hindi’s. It’s not over the top animalic in any way but the fermentation takes the inherent floral and berry like nuances of the wood and completely throws it into overdrive. It feels like a complete perfume on its own.
Badshah opens with intense sour berries and musky red wine florals. There’s a hint of hay and dry woods in the background but this is deep, dark, and resinous. This style of Hindi Oud never seems to get boring whereas some of the new gen stuff feels like the same song on repeat after awhile. The intensity and tenacity of this oil is ridiculous. The projection is borderline obnoxious. If I had to give this oil a color I would say it’s burgundy all the way.
I’ve been sleeping on this oil because I wanted the perfect setting to enjoy this. Thankfully my wife is giving me the silent treatment today which means I get an uninterrupted Hindi Oud experience before going to bed.
Badshah absolutely brings the heat to this genre of old school Hindi’s. It’s not over the top animalic in any way but the fermentation takes the inherent floral and berry like nuances of the wood and completely throws it into overdrive. It feels like a complete perfume on its own.
Badshah opens with intense sour berries and musky red wine florals. There’s a hint of hay and dry woods in the background but this is deep, dark, and resinous. This style of Hindi Oud never seems to get boring whereas some of the new gen stuff feels like the same song on repeat after awhile. The intensity and tenacity of this oil is ridiculous. The projection is borderline obnoxious. If I had to give this oil a color I would say it’s burgundy all the way.
Correct me if I'm wrong, but isn't oxidation something that you want to avoid as much as possible? I know oud oils are supposed to improve with age but I assumed there was some other reason that the scent changes over time and I thought that it was best to avoid oxygen when you age an oil.
Dr B1414
True Ouddict
Not in this case. I am comparing a matured oil (VSPK), with a very fresh one. Obviously the comparison isn't fair. I'm trying to speed up the oxidative process in the fresh oil, so that I can get a glimpse of what it might become. The best way to do this is by having a bit of the oil, say, 0.1 grams, placed in a recepient that allows for a lot of air inside. I like to lie the vial that way so that the interaction surface between the oil and the air is at its greatest.
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