Shah

Are you tired of the fluffy, flowery, weak excuse for Oudh available everywhere?
Are you craving an authentic and robust, traditional Oudh?
If the answer is yes, I know you will be thrilled to hear of our upcoming offerings; debuting with SHAH.

Though Hindi Oudhs are one of the most common of Oudhs…it is also one of the most misunderstood Oudh. The reason I say this is because of the misinformation that is floating around which stems from people trying to make sense of where its barny notes come from by comparing it to Oudh available from other regions. This is incredibly problematic when it comes to distillation as the slightest of changes to distillation parameters brings about variance in the final oil, surely different regions should smell differently.

Some wrongly associate the barn note to the process of soaking the wood but this could not be further from the truth – I have soaked Oudhs that generally do not have any barn notes like Chinese or Vietnamese Oudhs for many weeks without the development of any barn like notes. On the other hand, I have not soaked Indian Oudh at all and there has been barn in the final result. Certain Oudh woods do have an inherent barn note but these natural occurring notes differ to the rotten notes achieved through fermentation. Fermentation may introduce barn like notes as the decomposing matter develops yeasts yielding those rough notes.

Cooked in the most classical of Indian setups available today, SHAH uses wood fire to heat the stainless pot, and the cooling of the oil ensues by running the pipes through a tank of water. The resultant oil is collected in a stainless steel pot with no glass or lab wear in sight; soaked for 7 days and cooked for 72 hours. SHAH is a model demonstration of wild Hindi Oudh, deep  and rich, with nothing airy or frivolous in sight. No off notes. SHAH is a wondrous orchestra of Oudh-y Oudh that will allow you to appreciate exactly why Hindi Oudh is so revered worldwide.