EnfleurageAlso known as: cold enfleurage
An old perfumery method that presses delicate aromatics into softened fat over several days to capture their scent before fat-washing.
Petals or botanicals (e.g. wild rose and blackened bergamot) are laid into softened butter for days so their volatile aromatics migrate into the fat.
Preserving fragile floral aromatics
How producers use Enfleurage
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
The bergamot is blackened. Rose and blackened bergamot are pressed into softened butter over several days (enfleurage), before that butter is used to fat-wash the blend.[1]
Works as a liquid component.