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Rising Phoenix Perfumery
Jiribam Ateek 2000 - Pure Vintage Manipuri Indian Oud Oil - Hindi Dehn al Oudh
Jiribam Ateek 2000 - Pure Vintage Manipuri Indian Oud Oil - Hindi Dehn al Oudh
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$78.00 USD
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Jungle : Jiribam, Manipur - India
Distillation : Stainless, Gas
Class : Wild - Shavings and Broken Chips
Species : Agallocha
Class : Ambery/Sweet - Ateek Series
Adding another specimen to our growing Ateek Series - Oils with a minimum of 20 years of aging on them, some nearing a century or more of aging since they were distilled.
Time adds a dimension that can't be replicated.
A common misconception is that Time Fixes Blemishes. This is not simply true. What IS true is that Time can smooth some rough edges - but simply put - shit oils that are aged are simply old shitty oils. If you want a fine aged oil, it's gotta start out as a fine new oil.
I used to live in Avignon, capital of the French Cote du Rhone wine country. Known for their tannic wines that often needed aging to smooth the rough edges. I used to study wine - and I was fascinated how vinters could spot a wine that needed to be sold quickly - and one that needed to be set aside, knowing that additional age would magically cause the wine to blossom in a way that only Time could do. It is an art that few can master, but when they do - it's a fireworks display that drops jaws.
Like aged fine whiskey or wine or tea - aging an oil can add layers of complexity and character in a way that no other process can duplicate. Generally speaking, a little aging can smooth out some rough edges on an oil - but you can't fix ugly. On the other hand - distillers - myself, included - will sometimes set aside great batches for further aging, knowing full well that a great oil now will yield an exceptional oil down the line.
Which brings us to my Ateek Series - a collection of oils that I have collected, directly from collectors or from the distillers, themselves - that have shelved oils in the pursuit of showcasing what age can do to beautify an already excellent specimen.
THE SCENT
One of the greatest ironies of traditional Hindi distillations is that many non-Arabs (Hindi distillations tend to be destined for the Gulf Market, after all) find traditional oils and fermentation to smell like farmland/manure/fermentation. This will generally yield an oil that smells of some level of cheese - all the way from Bries and Camemberts to the far end of the spectrum of Blue Cheeses. I do not classify rot the same as fermentation - the same way that cheese is not the same as rotten or spoiled milk. Now the irony to this is - many Arabs and Subcontinentals will say that traditional/fermented oils smell SWEET. I think this categorization differs from how, say Western or Asian noses perceive fermentation - as I detail above. However, Jiribam Ateek 2000 I would say is categorically a genuinely Sweet, Ambery Oud oil.
I see this happen over and over again when I have visitors to my workshop - and it's even more pronounced in mixed company. A white or Asian visitor will say, "I smell animals!" whereas an Indian, Pakistani, or Arab visitor will exclaim, "It's so sweet!" Just goes to show that aromatic context matters, and that there is no accounting for tastes.
Jiribam Ateek 2000 I think everyone will agree - is a sweet oil. Yes, there is some barn and hay and leather, but the overall personality I find in this oil is AMBER. It's a pleasantly sweet, Ambery vintage Oud that's easy to wear and brings a smile to my face every time I apply some. And the Dry Down ... soooo sweet! I feel a little bit like I am eating one of those Indian Sweet/Sour candies ... tart fermentation paired with the natural sweetness of Amber.
On top of that delightful Sweetness is the beloved character of Manipuri "King of Indian Oud". Manipur has a flavor profile that many in the game recognize as the most sought after flavor profile, that of the wild and lush forests of Manipur.
Add to that pleasant sweetness and Kingly geo profile what only 23 years of aging can add, and you've got Jiribam Ateek 2000.
I've had quite a few Jiribam oils and woods in the shop at this point, and I think it's safe to say that they have all been well received. The flavor profiles I'm getting from this region - nestled between Bangladesh to the West, Imphal to the East, and Assam to the North - seem to have a melange of flavor that my customers have been exceedingly receptive to.
Don't be surprised if we see others trying to release "Jiribam" products in an effort to capture a little bit of the success I've been having here at Rising Phoenix.
Small, sweetly vintage batch - grab some while you can!
Materials: Pure Jiribam 2000 Oud Oil,Hindi Oud,Aged Oud,Vintage Oud,Indian Oud
Distillation : Stainless, Gas
Class : Wild - Shavings and Broken Chips
Species : Agallocha
Class : Ambery/Sweet - Ateek Series
Adding another specimen to our growing Ateek Series - Oils with a minimum of 20 years of aging on them, some nearing a century or more of aging since they were distilled.
Time adds a dimension that can't be replicated.
A common misconception is that Time Fixes Blemishes. This is not simply true. What IS true is that Time can smooth some rough edges - but simply put - shit oils that are aged are simply old shitty oils. If you want a fine aged oil, it's gotta start out as a fine new oil.
I used to live in Avignon, capital of the French Cote du Rhone wine country. Known for their tannic wines that often needed aging to smooth the rough edges. I used to study wine - and I was fascinated how vinters could spot a wine that needed to be sold quickly - and one that needed to be set aside, knowing that additional age would magically cause the wine to blossom in a way that only Time could do. It is an art that few can master, but when they do - it's a fireworks display that drops jaws.
Like aged fine whiskey or wine or tea - aging an oil can add layers of complexity and character in a way that no other process can duplicate. Generally speaking, a little aging can smooth out some rough edges on an oil - but you can't fix ugly. On the other hand - distillers - myself, included - will sometimes set aside great batches for further aging, knowing full well that a great oil now will yield an exceptional oil down the line.
Which brings us to my Ateek Series - a collection of oils that I have collected, directly from collectors or from the distillers, themselves - that have shelved oils in the pursuit of showcasing what age can do to beautify an already excellent specimen.
THE SCENT
One of the greatest ironies of traditional Hindi distillations is that many non-Arabs (Hindi distillations tend to be destined for the Gulf Market, after all) find traditional oils and fermentation to smell like farmland/manure/fermentation. This will generally yield an oil that smells of some level of cheese - all the way from Bries and Camemberts to the far end of the spectrum of Blue Cheeses. I do not classify rot the same as fermentation - the same way that cheese is not the same as rotten or spoiled milk. Now the irony to this is - many Arabs and Subcontinentals will say that traditional/fermented oils smell SWEET. I think this categorization differs from how, say Western or Asian noses perceive fermentation - as I detail above. However, Jiribam Ateek 2000 I would say is categorically a genuinely Sweet, Ambery Oud oil.
I see this happen over and over again when I have visitors to my workshop - and it's even more pronounced in mixed company. A white or Asian visitor will say, "I smell animals!" whereas an Indian, Pakistani, or Arab visitor will exclaim, "It's so sweet!" Just goes to show that aromatic context matters, and that there is no accounting for tastes.
Jiribam Ateek 2000 I think everyone will agree - is a sweet oil. Yes, there is some barn and hay and leather, but the overall personality I find in this oil is AMBER. It's a pleasantly sweet, Ambery vintage Oud that's easy to wear and brings a smile to my face every time I apply some. And the Dry Down ... soooo sweet! I feel a little bit like I am eating one of those Indian Sweet/Sour candies ... tart fermentation paired with the natural sweetness of Amber.
On top of that delightful Sweetness is the beloved character of Manipuri "King of Indian Oud". Manipur has a flavor profile that many in the game recognize as the most sought after flavor profile, that of the wild and lush forests of Manipur.
Add to that pleasant sweetness and Kingly geo profile what only 23 years of aging can add, and you've got Jiribam Ateek 2000.
I've had quite a few Jiribam oils and woods in the shop at this point, and I think it's safe to say that they have all been well received. The flavor profiles I'm getting from this region - nestled between Bangladesh to the West, Imphal to the East, and Assam to the North - seem to have a melange of flavor that my customers have been exceedingly receptive to.
Don't be surprised if we see others trying to release "Jiribam" products in an effort to capture a little bit of the success I've been having here at Rising Phoenix.
Small, sweetly vintage batch - grab some while you can!
Materials: Pure Jiribam 2000 Oud Oil,Hindi Oud,Aged Oud,Vintage Oud,Indian Oud
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