Ensar, if you are looking in could you give some Intel on this? Distillation etc??? What makes Hainan Oud this Fecal at the beginning but calm so soon after? I'm beginning to wonder if it was not copper? Definitely can't be steam. This was an extremely educational oud!
Educational is right, Paul, and I'm thrilled to hear of your experience with one of our oldest distillations, dating back to 2004. Chinese Exclusive Oud, as named by my Sheikh back in the day, was an oil that had a lot to do with the beginning of my journey into the world of agarwood. It was distilled around the same time as Borneo 3000 (No 1) and like Borneo 3000, a portion of it went to the Sheikh, who had it GC'd to be delighted with the results. He said it initially reminded him of the smell of cheese, but that connoisseurs would be delighted with it as he was.
You've nailed it on the head about the distillation method; no way such an oil could be steam distilled. This is classic Hindi-style hydrodistillation, after a gooood soak, which also makes for the 'fecal' beginning note as you put it. The 'fecal' note only lasts a few minutes because that is not the scent of the oil itself, but rather the fermentation note you can pick up at the opening of any oud that is processed this way (Oud Mostafa Experiment is another recent example). After the note dissipates, you get the true character of Chinese Exclusive Oud, which to me is orange peel laced with ultra mellow fine cigar smoke. I rank the oil as one of my finest, certainly one of the most classic ouds I've ever offered.
I am happy to still have some of it in stock, and to grow and mature with it. Looking at the Pyrex where I keep it stored is reassuring, given the way Artisanal Oud is headed.
The wisdom of the oil speaks of mellowing out and taking things easy as the passage of time brings us closer and closer to beholding Eternity. Or one could unscrew the top and take a deep whiff, and be reminded of it then and there.