‘Greeting your olfactory senses with a cloudy waft of leather JIBAAL bedazzles you into thinking you have the most clean Nagaland laal(red) Oudh but before your thought is complete it moves swiftly onto a deep dark ripe fruit note which is synonymous to the heydays of Cambodi Oudh. Then comes the earthen spices of Burma which glide into the most tantalising basket of ripened dates, tamarind, and woody stems. Just when you thought it was over you are greeted with layers of bitter honey sprinkled with the sensation of pollen reminding you of rich deep Hainan Oudh.‘ – Al Shareef Oudh
