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Discussion in 'Oud Oil' started by abdullah, Dec 10, 2011.

  1. abdullah

    abdullah Member

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    Someone experienced the Assam sinking grade from UNS?
     
  2. Ensar Oud

    Ensar Oud Well-Known Member

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    Salam Abdullah. I have a vial of it here which someone gave me to analyse. Get the Aatma.
     
  3. Mr Oud

    Mr Oud New Member

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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!
     
  4. abdullah

    abdullah Member

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    Wa alaikum salam Ensar!
    Baraka Allahu feek,very helpfull .
     
  5. abdullah

    abdullah Member

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    Is the Oud Kalbar (AGAR) an young oil?
     
  6. abdullah

    abdullah Member

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    Ensar,your Thaqeel is really heavy,i mean like molasses ?
     
  7. Ensar Oud

    Ensar Oud Well-Known Member

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    It's heavy alright.... I'll be posting a video of its production soon. Please stay tuned.
     
  8. Ahmir

    Ahmir New Member

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    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.
     
  9. abdullah

    abdullah Member

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    Ahmir,thanks for sharing!
    I talked to Ibrahim Batchelder(UNS) and i decided to buy Assam Supreme because he told me it is more woody and dry.:)
     
  10. abdullah

    abdullah Member

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    Ensar i detected fecal notes in Dangkor ,am i right?
     
  11. Ensar Oud

    Ensar Oud Well-Known Member

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    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.
     
  12. abdullah

    abdullah Member

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    Indeed Ensar ,perhaps 20 years ago!
    Ensar ,Borneo Zen in your opinion,is more masculine ?
     
  13. abdullah

    abdullah Member

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    Encens Khmer from Ensar is a refined and majestic Oud !!!!!!
     
  14. Ensar Oud

    Ensar Oud Well-Known Member

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    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.
     
  15. YouNight

    YouNight New Member

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    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.
     
  16. AbuAyoob

    AbuAyoob New Member

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    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!
     
  17. Igor01

    Igor01 Member

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    I should try layering Yusha and Angkor, they have very different aspects of oud aroma that may work well with each other - Yusha's vapoury floral sweetness and Angkor's deep and brooding heavy resinous syropy incense feel.
     
  18. Ahmir

    Ahmir New Member

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    @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?
     
  19. abdullah

    abdullah Member

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    @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
     
  20. Ensar Oud

    Ensar Oud Well-Known Member

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    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.
     

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