Enfleurage

Enfleurage

In enfleurage, delicate blossoms such as jasmine or tuberose are placed on a glass plate coated with odourless fat, where their fine fragrance molecules slowly transfer into the fat. The blossoms are replaced several times until the so-called "pomade" is fully saturated with the floral scent. The fragrance essence is then separated from the fat through extraction with alcohol and obtained as a precious absolute.

The result: very naturally scented floral essences.