Distilling the resort âIl Germano Realeâ.
Today is distillation day, D Day, and also the conclusive day of this adventure for my friends.
ItÂ has been very emotional for many of them, not so much because of the door opening learning, but very much more because of the ties that have built between them during these days. The intensity of the experience has been decoupled by the immersion in a bath ofÂ natural perfumes.
From the plant to perfume!
We cut some branches of the big Bay Laurel tree that were too near the wall of our classroom at the Germano Reale.
All of us helped in preparing the leaves for distillation. Specially Andrej.
Filling the still with Laurel leaves.
We set up the 150 litres distiller just outside our classroom.
In the meantime, Marie asked how the essences I distilled in Cyprus and Italy compared with the ones I get from my suppliers.
We compared them all together. Pink pepper, petitgrain etcâ¦
We all recognized that artisanally distilled essences not only can compare with the best quality of the best suppliers, but they also compete with them and surpass them.
It was very gratifying to see the students smell and understand the differences, comment on them very surefooted and reach the right conclusion regarding the quality of the essences. When they had started the course they were smelling without understanding, they had no clueÂ as to the meaning of what they were smelling, they could not describe or evaluate smells in any way. They are now on tracks to work with perfumes.
The distillation starts very quickly.
We obtained 80 ml of a delicious Bay Laurel essential oil. It is already good, but it will be even more so after a few weeks of maturation.
Happy feast at the Germano Reale with Mint tea, Mascarpone and a draw of perfumes where everyone was the winner.
Our happy hosts at the Germano Reale, Marco and Manuela.