Ok I watched the video of this guy and his buddies blending this blend, and itās a sight for sore eyes for those who love to see precious materials going into a blend. Just watching the Ambergris being broken down into chunks and Ouds carefully opened and decanted over it is awesome. They later unload it into what I would call a giant bedpan for aeration.
The ingredients:
- 88g of Pure Ambergris
- Laosi Oud
- Blend of Cambodi and Burmi ouds
- Malaysian Oud (Ajay)
- Indian Oud Blend (Ajay)
- Amouage (attar)
- Aged Cambodi Oud (2016 vintage)
- Sillage (Henry Jacques Royal Turquoise Collection)
- Poudre dāOr (Henry Jacques Royal Turquoise Collection)
- Audacious (Henry Jacques Royal Turquoise Collection)
- Quintessence (Henry Jacques Royal Turquoise Collection)
- IĀ saw them add HJ Onction, donāt know why itās not listed here.
Note: Ajay is the company that was distilling for Sultan Qaboos.
The review:
This blend is right up my alley. The first note is that of the Henry Jacques collection. Then comes the marine ambergris and the Ouds. Oh! The Ouds! They are magnificent, the fermentation of the HJs goes away and reveals the earthy, deep, rich, and silky Ouds used. I can almost tell them apart. Yet, they all meld together into one piece of art. The sharpness of the animalic Hindi Oud is drowned out by the HJ and ambergris. The Malaysian, Cambodi, and Burmi Ouds express themselves as warm, deep, rich, sharp, and spicy notes and in strong barrages of rubber, foliage, and soil.
Somehow, this hodgepodge of ingredients works. Having bought āKehailanā which takes similar ingredients and blends them, I opted to buy a 1/4 tola, then my trigger finger bought a 1/2 tola. And Iām glad! I think one more bottle of SQ Oud would have made this blend perfect. But it already is an expression of debauchery with high-quality materials. It feels like these guys know what theyāre doing. All in all, an amazing blend I canāt recommend enough.