Ghaliyah Al Sa’ad

After several years of meticulous preparation, the day has finally arrived to unveil the Ghaliyah. Unlike previous releases, I didn’t source the oils or add numerous ingredients; instead, I focused on distilling the oils that formed the core of this creation.

The journey began in 2023 when I co-distilled Oud, Sandalwood, and Kinam. Notably, the Sandalwood used here is the same material as the renowned Mysuru 2, the sinking grade red meat, and the Hindi Oud from the Assam region. After aging it for six months, I macerated it with Siberian/Mongolian Musk and Scotland’s White Ambergris, shaking and bathing it in warm water for approximately a year. Recognizing the need for a sweet and musky flavor, I incorporated the infamous Bilquis (Sandalwood/Kinam) into the maceration. Additionally, I added Sri Lankan Oud, along with a carefully balanced blend of Alamgir 1, Oud Iskandar (an unreleased variety), and Vintage Viet Royale, to establish a solid base. To enhance the blend’s complexity, I also included Gulab, marjoram, black pepper, and frankincense, adding a subtle floral, spicy, and citrusy touch.

Smell:

Regal, honeyed, and balsamic sweetness intertwine with soft, animalic muskiness and salty, airy undertones, reminiscent of the ocean’s breath meeting the warmth of skin. The Bilquis adds a gentle sweetness and depth, harmonizing the resinous oud notes with a glowing, milky sandalwood undertone. Layers of spiced florals, velvety, slightly floral notes, laced with the green-herbaceous sharpness and a whisper of citrusy zest, create a complex aroma.

The drydown is majestic: a smooth tapestry of vintage ouds, radiating a deep, ambered warmth, soft muskiness, and a lingering incense-like sweetness. It’s both incensy and creamy, animalic yet refined, with a depth that evolves with each sniff.