Favorite Region/Species?

[bhanny]

Its been an interesting journey so far, this oud-trip I've been on. I'm still a newbie, in the grand scheme of things, yet have had the opportunity to sample 100's of oils from all regions and price points. I've tried to learn as much as possible, I'm sure driving Ensar and Taha nuts with the questions along the way. To be honest, I'm lucky to have had someone really guide me along the way, knowing ahead of time where my oud preferences would take me.

I've read places where Hindi ouds are the ultimate destination, or the culmination of oud evolution. I'm not here to argue that point. I can totally see it with some of the amazingly rich and deep oils, with or without that acquired barn taste. I have some that blow my mind when I go to them, and I wonder why I don't wear them more.

But for me. I spend the majority of my time with Chinese and Vietnamese oils. Obviously the kinam rarities, for me, are the pinnacle, but even those less clearly kinam based are favorites for me. I clearly remain quite open for any good oud, but these tend to be my favorites.

How about you?

 

[kooolaid79]

I think you said it in your last paragraph. Chinese and Vietnamese are on some other level. They have these special medicinal earth qualities. I think it's the because, it has some of the best stuff which has come out of Mother Earth I.E. Kinam.

Just yesterday I saw a post on eBay where a seller was selling 18 grams of Kinam for $100,000. That stuff is unreal! Forget gold.

Dont get my wrong, Hindi Oud has become one of the signatures in Oud. Everyone knows Hindi. I love the Asaam Kinam which I got back in the day from oriscent.

Cambodi, Borneo, and Thai, I don't think i would be able to function sanely without those. They are all awesome on their own level. But Chinese and Vietnamese just brings that, weird awesome feeling from inside you, which you didn't know existed.

 

[Oudamberlove]

I rode many trains and have even come full circle. It was either "this" or "that", as my favorite. But now I just open the treasure box and go "hmmmmmmm", what do I feel like today?

 

[RobertOne]

Whatever EO RK 2010 was from.

Edit...

Well, not strictly true. I think the wonderful attribute of Oud is that it's a rainbow.

 

[PEARL]

To be honest, I'm lucky to have had someone really guide me along the way, knowing ahead of time where my oud preferences would take me.

@bhanny that is really touching, soul stirring even, that's what the world should be all about. Sometimes it's good to take the opportunity to tell those who have helped you, just how much they mean to you, how much you admire them and how much you would like to emulate them despite how difficult it would be. I didn't expect that I'd wake up this morning, come here and see just how much you've poured your heart out about how much I've done for you, publicly nonetheless. That right there really pulled at my heart strings and touched me deeply, I mean not in a romantic way or anything, but it really touched me.

The road to oud is one big road with a lot of signs and destinations along the way. I find beauty in any good oil and they all have their time and place for wearing. The ones that define my style are dark, rich, luxurious and lavish affairs; without a doubt Hindi, Vietnamese and Sultan Sufyan.

 

[bhanny]

@PEARL
You're the (completely platonic) wind beneath my wings.

 

[bhanny]

Whatever EO RK 2010 was from.

Edit...

Well, not strictly true. I think the wonderful attribute of Oud is that it's a rainbow.

I believe, at least partly, from a healthy dose of Chinese kinam! And you'd get no argument from me. But agree, the world of oud is a rainbow.

 

[Ensar Oud]

For me, it's Chinese Oud all the way! Then Vietnamese. Then Laotian. There's another great love of mine that somehow fits in there somewhere, but in lieu of the above-mentioned regions it would compare like jasmine does to rose: i.e. it's a completely different aromatic. And that's the oud of Malinau. And Malaysian Borneo. And Malaysia. Beautiful aromas that simply don't compare to the Sinensis family of profiles.

All of that said, do bear in mind that 'Chinese' or 'Vietnamese' don't say very much at all. If it were Chinese oud distilled by anyone other than yours truly (parameters followed to the T), it would probably not be as soul stirring or high up on the scale of personal preference as, say, Royal Kinam or Kyara LTD. At the end of the day, it's not a beef & cheese burger that you love, but rather @BobbyOne's fine-tuned protocol in selecting that grass fed beef or bison, heavily aged, not ground but the meat purchased whole, left to marinade in 90% everclear for three hours and then left to dry on a tray afterwards not for flavor, but to eradicate all surface pathogens; his chopping of the same finely (1kg) and adding one pasture raised egg yolk, salt, cracked black pepper and heavily reduced lee & perrins with a touch of steak sauce; his forming of the patty to be almost spherical, thick as a thumb then searing the surface with an extremely hot pan; then resting the patty until it is cool, popping it in the blast chiller or freezer until it is at the point of freezing, popping them in a smoker or covered BBQ grill on low heat with cherry and mesquite chips (having brought these all the way from Oklahoma) and cooking it until a light pink inside; to be served in home-baked seasalt studded brioche / kaiser buns with just a touch of caramelized onions, sliced vine tomatoes and a real dill pickle.

Compare that to McDonald's and you begin to appreciate the difference between 'Vietnamese' oud and Nha Trang LTD.

 

[Taha]

Ha! Wow, I was just logging in to respond and I see you beat me to the two cents I wanted to toss in.

Any how, for me its Filaria and Sinesis.
And then I go back to Malaccensis, and I'm amazed by how enjoyable it is. Go back to Filaria, and remember how much I love that. Then a swipe of Agallocha and my jaw is scraping the floor. Back to Sinesis, and dayum, its just like love at first sight all over again. Then I unscrew the Kamboooodi.......
Bottom line... I love'em all.

But if I had to be picky, then for the figurative banishment to a deserted island with limited allowance for what I can bring along, I would pick Filaria and Sinesis.

'course... that island itself might have some juicy Gyrinops or Cumingiana growing...
Hmmmmmm.......

 

[Taha]

I've read places where Hindi ouds are the ultimate destination, or the culmination of oud evolution. I'm not here to argue that point. I can totally see it with some of the amazingly rich and deep oils, with or without that acquired barn taste. I have some that blow my mind when I go to them, and I wonder why I don't wear them more.

Yep, its true, but sadly its actually fallacious.
The figurative climb up the ladder to Hindi oud is usually because with time the nose gets more and more familiar with oud's inherently unique aromatic compounds, in a general sense. And that brings the nose closer and closer to becoming more comfortable with the challenging notes of a fermented Indian oud.
You gotta be able to first enjoy drinking milk-based coffee beverages before you can graduate to appreciating a straight black 'god shot' prepared by, say, Charles Babinski.

The real journey/evolution/development is the one that leads the nose from just appreciating 'oud' to appreciating truly high grade oud.. Being able to distinguish between a Big Mac and a McBobby.

 

[kooolaid79]

For me, it's Chinese Oud all the way! Then Vietnamese. Then Laotian. There's another great love of mine that somehow fits in there somewhere, but in lieu of the above-mentioned regions it would compare like jasmine does to rose: i.e. it's a completely different aromatic. And that's the oud of Malinau. And Malaysian Borneo. And Malaysia. Beautiful aromas that simply don't compare to the Sinensis family of profiles.



All of that said, do bear in mind that 'Chinese' or 'Vietnamese' don't say very much at all. If it were Chinese oud distilled by anyone other than yours truly (parameters followed to the T), it would probably not be as soul stirring or high up on the scale of personal preference as, say, Royal Kinam or Kyara LTD. At the end of the day, it's not a beef & cheese burger that you love, but rather @BobbyOne's fine-tuned protocol in selecting that grass fed beef or bison, heavily aged, not ground but the meat purchased whole, left to marinade in 90% everclear for three hours and then left to dry on a tray afterwards not for flavor, but to eradicate all surface pathogens; his chopping of the same finely (1kg) and adding one pasture raised egg yolk, salt, cracked black pepper and heavily reduced lee & perrins with a touch of steak sauce; his forming of the patty to be almost spherical, thick as a thumb then searing the surface with an extremely hot pan; then resting the patty until it is cool, popping it in the blast chiller or freezer until it is at the point of freezing, popping them in a smoker or covered BBQ grill on low heat with cherry and mesquite chips (having brought these all the way from Oklahoma) and cooking it until a light pink inside; to be served in home-baked seasalt studded brioche / kaiser buns with just a touch of caramelized onions, sliced vine tomatoes and a real dill pickle.

Compare that to McDonald's and you begin to appreciate the difference between 'Vietnamese' oud and Nha Trang LTD.

Couldn't have said it any better. It's who and how it's made. I think you were referring to @RobertOne on the burgers. Those sound so awesome and heavenly right now after a day of teaching students. After a swipe of the Devinely Vietnamese Oud though

 

[RobertOne]

Could you all stop talking about what's between my buns, please?

Hmmm. Actually, the only thing worse than being talked about is not being talked about.

Carry on.

*Arches eyebrow and imperiously waves hand*

 

[bhanny]

Yep, its true, but sadly its actually fallacious.
The figurative climb up the ladder to Hindi oud is usually because with time the nose gets more and more familiar with oud's inherently unique aromatic compounds, in a general sense. And that brings the nose closer and closer to becoming more comfortable with the challenging notes of a fermented Indian oud.
You gotta be able to first enjoy drinking milk-based coffee beverages before you can graduate to appreciating a straight black 'god shot' prepared by, say, Charles Babinski.

The real journey/evolution/development is the one that leads the nose from just appreciating 'oud' to appreciating truly high grade oud.. Being able to distinguish between a Big Mac and a McBobby.

That makes a ton of sense there Taha. For sure.

 

[bhanny]

For me, it's Chinese Oud all the way! Then Vietnamese. Then Laotian. There's another great love of mine that somehow fits in there somewhere, but in lieu of the above-mentioned regions it would compare like jasmine does to rose: i.e. it's a completely different aromatic. And that's the oud of Malinau. And Malaysian Borneo. And Malaysia. Beautiful aromas that simply don't compare to the Sinensis family of profiles.

All of that said, do bear in mind that 'Chinese' or 'Vietnamese' don't say very much at all. If it were Chinese oud distilled by anyone other than yours truly (parameters followed to the T), it would probably not be as soul stirring or high up on the scale of personal preference as, say, Royal Kinam or Kyara LTD. At the end of the day, it's not a beef & cheese burger that you love, but rather @BobbyOne's fine-tuned protocol in selecting that grass fed beef or bison, heavily aged, not ground but the meat purchased whole, left to marinade in 90% everclear for three hours and then left to dry on a tray afterwards not for flavor, but to eradicate all surface pathogens; his chopping of the same finely (1kg) and adding one pasture raised egg yolk, salt, cracked black pepper and heavily reduced lee & perrins with a touch of steak sauce; his forming of the patty to be almost spherical, thick as a thumb then searing the surface with an extremely hot pan; then resting the patty until it is cool, popping it in the blast chiller or freezer until it is at the point of freezing, popping them in a smoker or covered BBQ grill on low heat with cherry and mesquite chips (having brought these all the way from Oklahoma) and cooking it until a light pink inside; to be served in home-baked seasalt studded brioche / kaiser buns with just a touch of caramelized onions, sliced vine tomatoes and a real dill pickle.

Compare that to McDonald's and you begin to appreciate the difference between 'Vietnamese' oud and Nha Trang LTD.

I guess that would be the biggest caveat of all, I'd take a beautiful and properly executed oud, from quality wood, from anywhere over cheap wood cheaply done from China/Vietnam.

 

[RobertOne]

Yep, its true, but sadly its actually fallacious.
The figurative climb up the ladder to Hindi oud is usually because with time the nose gets more and more familiar with oud's inherently unique aromatic compounds, in a general sense. And that brings the nose closer and closer to becoming more comfortable with the challenging notes of a fermented Indian oud.
You gotta be able to first enjoy drinking milk-based coffee beverages before you can graduate to appreciating a straight black 'god shot' prepared by, say, Charles Babinski.

The real journey/evolution/development is the one that leads the nose from just appreciating 'oud' to appreciating truly high grade oud.. Being able to distinguish between a Big Mac and a McBobby.

My experience is quite different.

Having started my journey with the EO ultimate Oud sample set and having previously read about fecalicious and polite barnyard at ouddict.com perhaps I was mentally prepared for that style and was able to enjoy them from the start?

Full disclosure: Oud Mostafa No°5 & Assam Organic.

Now FO Dr. Hindi is one of my favourite scents, as much for the delicious companion notes as for the barn, to say nothing of it's pronounced aphrodisiac effects.

{Wearing TWIS classic oriental as I write this and am very curious what a minute swipe of dr. hindi will do to it}

 

[5MeO]

After much consideration I've decided that choosing a favorite region is pretty much impossible for me, as I love oils from all the regions pretty much equally in their own way - that said though, if someone was going to twist my arm about it I would say New Guinea/Maroke, Malaysia, and Vietnam are tops for me..

 

[bhanny]

It does seem too difficult to choose a favorite region but as many have already said i would have to agree with about how it is made and the love that is put in behind it.

Yeah. That's an important point I glossed over a bit. Probably the most important point. That's most likely because the bulk of my oils are from my trusted few. I'd take a Maroke from Ensar, a Sri Lankan from Taha or a Borneo from Adam over a supposed Chinese/Vietnamese offering from the internet nethersphere.

 

[PEARL]

When I think about it, it's not really the region or species that I favor but rather certain oils in my collection that I favor over others; oils that just happen to be from a certain region and are done the way I like and not necessarily to say I'll favor every oil from that region.

The whole species/region thing was something I started to expand on in my response about kyara/kinam formation to @RobertOne. Not only will you find variation among the different species, you can and will find variation within a specific species. From a consumer perspective it's as @Ensar stated, more of a handicap than anything because liking or favoring one or several oils from a region may not confer to liking/not liking oils from that region as a whole.

 

[Oudamberlove]

There might be too much Hybrid Speciation, I guess it is better to leave classification to the Agriculturists.

I've been running around in circles with the different regions of Agarwood and now I can't arrive at a favorite. My top oils rotation was established through trial and error, and the advent of wonderfully aged oils

 

[Rai Munir]

Well, nice to read certain novel view-points.
'Oud' as such is beyond time and space. Species or region limits its intrinsically nirvanic grace. Yet nose is individual and origin centered faculty. Reminiscence of native land, culture, environment and company does cultivate olfactory taste and habit. Traditionalists generally (exceptions are always there ) go for Hindi, Assami. What I experience in Hindi Oud fragrance and colour and its every thing is just sublimation and annihilation at the same time.
Certain nuances in "fitrat" are heavenly, so is true to Oud. There is only one thing that matters, for me at least, the distiller and distillation process that create difference. Favourite region and species! Hmmm! Which star is more beautiful? But the distiller is the nucleus!