‘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.‘ – Al Shareef Oudh
