Mysore Ume

Jungle: Mysore

Distillation: Copper, Hydro, February 2021

Class: Wild Red Meat - Heart and Rootwood

It’s been a few years, but you may recall my 2016 Special Reserve. Distilled from super oily Red Meat Mysore - with a delightful sourness on the front end, and a deep, basey butteriness.

I’ve tried recreating that last batch a few times, but haven’t quite hit it on the nose again... until last year.

Where as the 2016 Mysore SR was more yogurty sour - Mysore Ume SR is more sour fruitiness. Despite the yogurt/fruit difference - you can tell these are of close relations. 🙌🏼🎉

Not sure if you’ve ever tried a Japanese Ume - which is a salt pickled plum. When I had my wife smell this oil for the first time, the first thing she said it smelled like was a pickled Ume. The sour fruitiness of it. Something every Japanophile will be smiling about as they read this, puckering their lips 😋

Where Tipu Mysore was high pitched butter - Mysore Ume is much lower pitched fruity-floral.

THE SCENT

In short: Tart, mouthwatering fruity sourness on the front end - floral fruitiness in the Heart - and deep Basey buttery goodness in the drydown.

This oil is a delight to wear, and makes incredible animalic macerations (some of the Musk Attars I’ve set aging in it are developing incredibly!). And now that it’s been aged a year, gotten so smooth and mouthwatering - I feel it’s ready to fly straight to your noses.

Limited premium batch - grab some while available!

*PS - this oil is the oil in the forefront of the listing photos 🥰

Materials: Sandalwood Oil,Mysore Sandalwood