SOTD

JohnH

Moderator
Staff member
Can you tell us something about Assamugo Senkoh, if you can tether yourself to an appliance and recall?
:D
The Assamugo was the first swipe so I can’t recall very well to be honest, in fact it's all quite hazy! I personally still prefer barny Indian oils to non-barn but I can no longer say I don’t like non-barn - this and Chugoku are really something special and I now know why the Senkohs are so highly spoken of. The Suriranka is a beast of an oil with what could be the mother of all walla patta notes and the smell outlasted all others from yesterday.
 

Rasoul S

Well-Known Member
Sote is a large swipe of Nhek 1976. This opens up funky buttery salty like Laos. Then the Laos goes away give a super beautiful chinese floral custard. I love this oil but it reminds me highly of Hainan Arabi by FO. The first time it didn't I could really say it was a beautiful Crassna. This times it opens like Mai Wan Lao of Agar Aura and Hainan Arabi by FO. Still a gorgeous modern Oud oil with a short lived traditional barnyward opening. Anyone can chime in ??
For me the blue cheese and funk doesn't go away or even if it does my sin still chooses to focus on it rather than other notes.
 

Rasoul S

Well-Known Member
[QUOTE="Nikhil S: ... They have an unmatched spiritual tangent. Probably not as good as fragrance.
Nikhil: that’s such an interesting thing: obviously the general public will have the same reaction we all did when we first smelled a barny Oud. Yuck-ola! But then, not with perseverance with barn, just continuing with any Oud, barnyard ouds start to creep in, and eventually you start to crave them.
Meanwhile, the general public is still back at square 1, and will look to see if they got something on the bottoms of their shoes if they smell Oud Yunus on someone.
So how is it that such a fragrance can be spiritual to one and disgusting to another? Is it learning? Neuroplasticity? Self-delusion?
Now please excuse me while I finish my Roquefort and kim chee sandwich.

(You know, I wonder if this has been suggested before; maybe barnyard is akin to umami, the so-called 5th flavor for which there are no receptors but which we “taste” anyway.)[/QUOTE]

Barn is a huge range. For me the most subtle is white pepper. A terpene called rotondune is the one In charge of this note. And the other extreme is dung. Goat and sheep and all. That's fermentation. That's result of buterric acid and rogue yeast/bacteria. In middle is leather and saddle leather (sweat horse...). All are wonderful notes if managed in subtle fashion Andy don't overpower an oil. But in case of animal droppings I find is rare. Very rare to have it present itself as a nuance. Perhaps with time our brain wiring changes (rather than the actual notes in the oil) and we start seeing past them.
 

Nikhil S

Well-Known Member
For me the blue cheese and funk doesn't go away or even if it does my sin still chooses to focus on it rather than other notes.
Ah maybe I have become used to barn. Cos people around me make faces when I wear such Ouds. Lol. For first timers Laos done in Hindi style is worse than Upper Assam. It smells like one of those oils. Dont even try Hainan Arabi sir the castoreum like musky opening is too heavy in that but beyond that its really nice.
 

kesiro

Well-Known Member
Rasoul, you raise very interesting points. While I do not have any concrete answers, I have my own theories. As we know, the volatile aromatic compounds in Oud are very complex. Many likely cross the blood brain barrier. Repeated exposure to some of these, especially one’s which at first may smell like sh*t to us, can create new neuronal pathways and connections in our olfactory cortex and eventually become crave worthy. There were several Oud profiles which went that way for me.

Now, this process may actually work in the other direction as well. The first Ouds I got exposure to and liked immediately were traditional Cambodi oils with the tutti frutti easy to like profiles. Now, the more I smell this kind of profile, the less I like it.

I think the take home message for me is to never assume my first impression of an oil is indicative of whether I will like it, not like it, or end up LOVING it. I give myself many chances to study and experience an oil after acquiring it.

And lastly is the category of oils which I loved at first sniff and loved more and more as I used them. Eg: Oud Ahmad, essentially any Vietnamese oil, most filaria, most gyrynops.
 

RobertOne

Well-Known Member
Rasoul, you raise very interesting points. While I do not have any concrete answers, I have my own theories. As we know, the volatile aromatic compounds in Oud are very complex. Many likely cross the blood brain barrier. Repeated exposure to some of these, especially one’s which at first may smell like sh*t to us, can create new neuronal pathways and connections in our olfactory cortex and eventually become crave worthy. There were several Oud profiles which went that way for me.

Now, this process may actually work in the other direction as well. The first Ouds I got exposure to and liked immediately were traditional Cambodi oils with the tutti frutti easy to like profiles. Now, the more I smell this kind of profile, the less I like it.

I think the take home message for me is to never assume my first impression of an oil is indicative of whether I will like it, not like it, or end up LOVING it. I give myself many chances to study and experience an oil after acquiring it.

And lastly is the category of oils which I loved at first sniff and loved more and more as I used them. Eg: Oud Ahmad, essentially any Vietnamese oil, most filaria, most gyrynops.
Very interesting discussion going on here.

As you all may know or not I am a relative novice to Oud, only experiencing it last autumn in Oklahoma of all places.

I did have a baptism by fire, the EO ultimate Oud sampler and two of his delectable perfums to boot. The Assam Organic and Oud Mostafa No°5 included had barn-a-plenty but such was the intrinsic quality to my virgin schnoz that it took me no more than 10 minutes to go from yuck to interest to languid pleasure.

Now, at the time with changing 25+ nappies a day I had certainly been exposed to more of the chemical scatole than almost all men working outside of the equestrian or pig farming world so perhaps that had something to do with it or perhaps I was simply born to appreciate Oud.

SOTD is FO Old School Thai. Wish I was in Thailand right now instead of miserable, rainy PA. Or London, my old home where I could have been tasting kinam and been swiped more than tinder. Sigh.
 

Simla House

Well-Known Member
What do you know about Shuayb? I have received a sample but don't see it on ensar site.
It's a beautiful oud I keep going back to again and again.
In-fact, today's swipe was none other than the aforementioned splendour.
Afternoon autumn stroll accompanied by Oud Shuayb (EO) and a 1957 recording of Raag Multani by the late Pandit Bhimsen Joshi :)
Fantastic, mellow and refined sillage, very classy. I love it.
I believe the sheriff still has some in his holding cell, if you ring him at high-noon, he might let some loose to the right hombre.
 

kesiro

Well-Known Member
Sinharaja X this morning. And oh what a beauty this is turning into. Closing the eyes and inhaling a deep sniff, I can imagine laying on a hammock on a beautiful white sandy beach with pristine light blue water with small waves rolling into shore. A light wind blowing the leaves of palm trees just off the beach. Just spectacular. The oil just takes me away. Or maybe I just need a vacation that bad. :D:D

The cucumbery notes which are not a favorite component of mine in Sri Lankan oils, are tone down and much more in the background as the dry down continues. It is really fun to watch this oil mature and develop since I first acquired it.
 
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Hey Royal B, nice stories. I wish someone had introduced me to Oud when I was seven, or at least when my nose was still good enough to pick up half the notes you guys can get. I might have passed on that poop in a bottle though.

Honestly I don’t know if they still dye the river. I remember them doing it 20 years ago. Times change. St. Patty’s is still a big holiday around here though.

Let me know when you’re in Chicago and we’ll go grab a pizza at Lou Malnotti’s and we’ll compare notes on Oud.
Absolutely Larry , Call me Ish ( Short for Ismail ) , Chicago is on my list for fishing Steel Head Salmon, You guys have an Amazing Run that Peaks in November , and it's awesome that it not that expensive to fish for Salmon in Illinois , We are 1 day away from November so there must be boats on the river for sure :) , In Quebec we need Tags for Salmon , we need to put our name in a Pools and way more hurdles , but thank God for places like Chicago .
My Brother in law has friends in the Windy City , While back I was celebrating with one of his friends in his Marriage , He tells me the next U.S president is going to be black , I replied "Say What?!?!?!" , Years Later Obama gets elected , I fell Off my chair , Found out later Brother In-laws friend is District Attorney of that area & good friends with President Obama , he told me about that Salmon Run in Chicago I was hooked brother , & we spoke about Irish History and I advised him that Montreal has the Oldest St Patrick Parade in North America , now if I went to Boston and said that out loud , I can guarantee I will get an Irish Shiner , The Irish and Scottish History in Montreal goes back 300 years . Plus Montreal and Chicago share a link together , reason I say that , Al Capone use to get all his Booz from Montreal and get smuggled through Stowe Vermont and down To Chicago and all distribution Hubs. My Christian God Father has a Cottage in Stowe Vermont located on the Mountain. During Winter you can actually see the trails the Rum Runners left in the Forest , those trails are still there today. Interesting History it is. So Chicago and Montreal Share a great wealth Of History and are connected for sure. . And You would Love Montreal , It has a French Twist and Quebec City is real beautiful and Old School 1700 Haunted Buildings and the Food also will take your breath away . You would love it .
Sorry Larry for me ranting away there ( I talk more Hence you can Imagine some discussions I Have with friends about History and culture ) , God Willing I will talk to my brother in Law and see if we can make some plans to hit the Windy City and will through a fishing line your way and we will hook up God Willing , peace and Love brother From Montreal Quebec .( and Chicago Pizza Oh Yaa baby , My Italians friends in Little Italy said that Pizza is fit for Kings )
 
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Rasoul S

Well-Known Member
It's a beautiful oud I keep going back to again and again.
In-fact, today's swipe was none other than the aforementioned splendour.
Afternoon autumn stroll accompanied by Oud Shuayb (EO) and a 1957 recording of Raag Multani by the late Pandit Bhimsen Joshi :)
Fantastic, mellow and refined sillage, very classy. I love it.
I believe the sheriff still has some in his holding cell, if you ring him at high-noon, he might let some loose to the right hombre.
hi @Simla House
where is the source of the wood? style comparisons? have you seen any detailed write up from ensar or others on this?
 

PEARL

Well-Known Member
hi @Simla House
where is the source of the wood? style comparisons? have you seen any detailed write up from ensar or others on this?
There’s been some written about Oud Shuayb. Ensar speaks a little about the origin of the wood in this thread:
http://gaharu.com/index.php?threads/sotd.254/page-97#post-9229

I reviewed Oud Shuayb along with a few other Hindi oils that I’m enamored with in this thread:
http://gaharu.com/index.php?threads/reviews.264/page-7#post-4774
 
Barn is a huge range. For me the most subtle is white pepper. A terpene called rotondune is the one In charge of this note. And the other extreme is dung. Goat and sheep and all. That's fermentation. That's result of buterric acid and rogue yeast/bacteria. In middle is leather and saddle leather
Rasoul! Yes! In the dry down of Ayu there’s a definite note of white pepper! Could that be rotundune? Is rotundune heavy enough to last four hours until the dry down?
 
Absolutely Larry , Call me Ish ( Short for Ismail ) , Chicago is on my list for fishing Steel Head Salmon, You guys have an Amazing Run that Peaks in November , and it's awesome that it not that expensive to fish for Salmon in Illinois , We are 1 day away from November so there must be boats on the river for sure :) , In Quebec we need Tags for Salmon , we need to put our name in a Pools and way more hurdles , but thank God for places like Chicago .
My Brother in law has friends in the Windy City , While back I was celebrating with one of his friends in his Marriage , He tells me the next U.S president is going to be black , I replied "Say What?!?!?!" , Years Later Obama gets elected , I fell Off my chair , Found out later Brother In-laws friend is District Attorney of that area & good friends with President Obama , he told me about that Salmon Run in Chicago I was hooked brother , & we spoke about Irish History and I advised him that Montreal has the Oldest St Patrick Parade in North America , now if I went to Boston and said that out loud , I can guarantee I will get an Irish Shiner , The Irish and Scottish History in Montreal goes back 300 years . Plus Montreal and Chicago share a link together , reason I say that , Al Capone use to get all his Booz from Montreal and get smuggled through Stowe Vermont and down To Chicago and all distribution Hubs. My Christian God Father has a Cottage in Stowe Vermont located on the Mountain. During Winter you can actually see the trails the Rum Runners left in the Forest , those trails are still there today. Interesting History it is. So Chicago and Montreal Share a great wealth Of History and are connected for sure. . And You would Love Montreal , It has a French Twist and Quebec City is real beautiful and Old School 1700 Haunted Buildings and the Food also will take your breath away . You would love it .
Sorry Larry for me ranting away there ( I talk more Hence you can Imagine some discussions I Have with friends about History and culture ) , God Willing I will talk to my brother in Law and see if we can make some plans to hit the Windy City and will through a fishing line your way and we will hook up God Willing , peace and Love brother From Montreal Quebec .( and Chicago Pizza Oh Yaa baby , My Italians friends in Little Italy said that Pizza is fit for Kings )
Thanks Ish. I’ve been to Montreal twice. I try to use my French and people look at me like I’m crazy. So to get my food ordered I go back to English which they don’t seem to like any better, but at least they look relieved that they can complete the transaction. Had the best tea of my life in a Chinese tea house. So memorable! Also, there was a garden/topiary display by the river. Outstanding.
 

Simla House

Well-Known Member
Sinharaja X this morning. And oh what a beauty this is turning into. Closing the eyes and inhaling a deep sniff, I can imagine laying on a hammock on a beautiful white sandy beach with pristine light blue water with small waves rolling into shore. A light wind blowing the leaves of palm trees just off the beach. Just spectacular. The oil just takes me away. Or maybe I just need a vacation that bad. :D:D

The cucumbery notes which are not a favorite component of mine in Sri Lankan oils, are tone down and much more in the background as the dry down continues. It is really fun to watch this oil mature and develop since I first acquired it.
I've been paying close attention to it's transformation as well, what a beauty!
I'm very thankful I got a bottle during the small window that it was available, and for a heck of a deal at that.
 

Simla House

Well-Known Member
hi @Simla House
where is the source of the wood? style comparisons? have you seen any detailed write up from ensar or others on this?
I see @PEARL has laid down great links that paint a solid picture.
One of the blessings of this forum is being able to read discussions on unreleased oils and get sneak previews.
I imagine when the time is right, this fine Burmese beauty will be released for public consumption.