Part real scent of hyacinth, captured through the long-ago art of enfleurage, and part perfumer’s art in creating a facsimile of the flower. The enfleurage extrait of the actual flowers is the top note: a fresh Spring breath of newly opened flowers, green and floral . The perfume composition travels through the green foliage and winds down to a softly earthy base, with a floral trace weaving throughout. The mood is hopeful alongside a plangent reverberation of the ephemeral.
Enfleurage requires taking a large amount of fresh flowers, placed daily, on a layer on fat (from plants, in this case) . The flowers are discarded after 24 hours, and the process is repeated at least 30 times, but sometimes much more. The scented fat is further processed for months in high proof alcohol, to extract the shimmering, real to life floral scent.
. Due to the complexity and rarity of the materials used, there are just a few bottles of this lovely scent. 9 ml ( it’s actually 10) in certified organic alcohol.