Honey Aoud
Sweet Oud · 2015 · Pierre Montale
Notes carried over from an earlier source and not independently checked.
- Reported longevity
- Moderate
- Reported sillage
- Moderate
- Typical occasion
- Office/Daily
- Typical season
- Summer
These describe how the fragrance is generally reported to behave. Skin chemistry, weather and how much you apply all change it, so your own experience may differ.
Modelled profile
Golden honey pools over smoky oud, cinnamon warming its sweetness, vanilla rounding the base. Rich and viscous, it glows with a spiced, resinous warmth, sweet without losing its dark grounding.
Taste Profile
The Romantic
The Full Feeling
Nothing half-felt.
It wraps around you and stays there. The full experience was always the intention.
How Honey Aoud smells, measured
On Zenyra's five taste axes, Honey Aoud reads warm and close to the skin, in amber and resin territory, and feels thick in the air, saturated and physically there.
Modelled profile. This profile is derived from the evidence currently available and may be refined over time.
Honey Aoud reads warm and close to the skin, in amber and resin territory. That is among the highest in the catalogue for warmth across 5,283 scored fragrances.
Honey Aoud sits mid-range on projection. That is 39th percentile for projection across 5,283 scored fragrances.
Honey Aoud sits mid-range on risk, neither a clear crowd-pleaser nor clearly divisive on the evidence available. That is 89th percentile for risk across 5,283 scored fragrances.
Honey Aoud feels thick in the air, saturated and physically there. That is among the highest in the catalogue for texture across 5,283 scored fragrances.
Honey Aoud is openly sweet, in gourmand territory. That is 90th percentile for sweetness across 5,283 scored fragrances.
Projection, risk and texture describe how a fragrance behaves in a room and on skin. Where wear reports are thin, those scores rest near the middle by design, so a mid-range reading here is a statement about the evidence as much as about the scent. Warmth and sweetness are derived from composition and do not carry that caveat.
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