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- Thread starter abdullah
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Ensar I have just today read Taha's endorsement of your Yusha and Angkor on your Website, and now I read your endorsement of Taha's Aatma! 
I am just soooo happy that you are both praising each others oils! May this mutual respect long continue InsháAllah. This can only be good for all us Oud connoisseur's who tend to equally like oils from both sources!
I am just soooo happy that you are both praising each others oils! May this mutual respect long continue InsháAllah. This can only be good for all us Oud connoisseur's who tend to equally like oils from both sources!
To my nose Assam sinking grade from UNS smells just like burning Oud chips. I like that sort of smell when burned in the air around me and on my clothes and hair. I found it very sickly sweet for my liking. Though I am not saying its a bad oil. Just that I don't want the smell of oud chips in my oils.
You are correct. As the oil unfolds, you will detect a slight fecal character intertwined with the leathery notes that accompany the drydown. This is due to the unique distillation method of Encens d'Angkor, which includes a longer soaking period than Oud Yusha. Yusha was distilled from identical raw materials, yet possesses no trace of fecal notes.
Personally, I prefer Encens d'Angkor precisely because of the fecal notes, which remind me of the great Cambodis of old. All of them possessed some sort of fecal undertone, although much lighter than their Hindi counterparts.
Personally, I prefer Encens d'Angkor precisely because of the fecal notes, which remind me of the great Cambodis of old. All of them possessed some sort of fecal undertone, although much lighter than their Hindi counterparts.
Well, I made it for myself. I wasn't planning to advertise or sell it. To date I've only made two parfums, one of them for women (Pink Papua), the other for my morning prayers in the mosque, while I was sitting next to the Sheikh. I took the most precious flowers, deer musk, and oud, and put them together to create the most floral scent I could think of. I love oud, but I also love flowers, and I love musk. So I needed something to incorporate all three. I wouldn't describe it as feminine, but it is quite sweet and floralicious.
Ensar; how similar was the wood and distillation techniques/materials for Encens d'Angkor and Cambodi Caramel?
When I received Encens d'Angkor, and brought the stick to my nose, I had to run to grab my bottle of Caramel... honestly, in a blindfold-test, in that moment, the best I could've done was guess (admittedly, I was fighting a bit of a cold, at the time). I've since gone back to them for a comparison, and I can more-clearly smell that Caramel is more vibrant in its fruit and lusciousness. Angkor is less decadent (which can be a good thing) and has a more vapory, less-dense and less-heavy vibe to it.
Still, these two oils seem to have more in-common (in my opinion) than Caramel did with Cacao or Black.
When I received Encens d'Angkor, and brought the stick to my nose, I had to run to grab my bottle of Caramel... honestly, in a blindfold-test, in that moment, the best I could've done was guess (admittedly, I was fighting a bit of a cold, at the time). I've since gone back to them for a comparison, and I can more-clearly smell that Caramel is more vibrant in its fruit and lusciousness. Angkor is less decadent (which can be a good thing) and has a more vapory, less-dense and less-heavy vibe to it.
Still, these two oils seem to have more in-common (in my opinion) than Caramel did with Cacao or Black.
This is why I love Encens d'Angkor as well, it reminds me of KSSS but more primordial as far as woodiness is concerned! d'Angkor and Yusha are now two of my favorites that I will cherish as I do KSSS. It's like d'Angkor is a monk and Yusha is it's apprentice! I am starting to appreciate sweeter 4 dimensional ouds!
@Abdullah - Does Ibrahim still have Assam Supreme left? How did you contact him? I emailed him about a week ago and he has not replied yet. Its no longer on his site. I really like Assam Supreme and for the price its a really lovely oil. sweet, woody and not to fecal.
@Ensar I have a bottle of Oud Nagoun that my Shiekh gave me in 2006. The oil is dated 2004. It is an incredibly fecal/zoo yard oil. The most barnyard I have ever smelt. It has this slightly cheese opening that has not diminished in 8 years.
Was that one of your creations?
@Ensar I have a bottle of Oud Nagoun that my Shiekh gave me in 2006. The oil is dated 2004. It is an incredibly fecal/zoo yard oil. The most barnyard I have ever smelt. It has this slightly cheese opening that has not diminished in 8 years.
Was that one of your creations?
@Ahmir-I do not know if he still has it.
I contact him through the [email protected]
It usually takes two or three days to answer the e-mail, but these days has worsened
I contact him through the [email protected]
It usually takes two or three days to answer the e-mail, but these days has worsened
The wood was basically the same; the distillation methods very different. I was not present when Caramel was distilled, indeed have not met the distiller. I received the oil from a Cambodian distiller, in Cambodia, during my first visit there – only later to find out it had been distilled in Thailand, like most other 'Cambodis'. I really wish I had some Caramel left, as my firsthand experience with Thai distillation would speak volumes about where the wood was sourced, how long it was soaked, what type of still it was cooked in, etc. But from memory, I would guess this was a copper extraction of Trat raw materials that were soaked no longer than 25 days; perhaps even 15 or 20; but definitely there had to have been some soaking, which contributed the dark fruit notes. While Angkor is stainless steel distillation of similar raw materials that were soaked over 25 days. That 25-day cutoff is crucial, and will effect drastic variations in the oil, as that is how long it takes for the raw materials to begin to ferment.