Summery of Citrus & Cologns + Lab 101 Course (April 22-26, 2018)
Citrus week began with scratch & sniff of real fresh citrus fruit, picking lemony and refreshing herbs from the garden, lots of sniffing, and lots of delicious tea breaks.
Once we start mixing, the table fills up with fragrant vials and the whole studio smells like Eau de Cologne!
Field Studies: Exploring the medicine garden by my studio, and finding inspiration, which is later on developed into a perfume brief.
Visiting Jullius Craft Distillery: The first of its kind in Israel, using cutting edge technology to preserve the most delicate aromas found in grapes, citrus and other fruit.
This is the special still that produces fine Etrog Eau de Vie, Tangerine Eau de Vie, Marc (out-of-Italy grappa) from fine local grapes.
Joov explaining to the class how alcohol is made, how the still works (it's an advanced version of a column still that cools the distillates more efficiently than the previous generation, and therefore preserves the aroma much better).
These juniper berries are just one of the local ingredients used to make the pure, ethereal Akko Gin. This is the only gin in the world which uses these types of berries, which are endemic to Mount Meron and the Golan Heights, and to this Joov adds many fragrant, fresh local plants, including mastic, etrog and tangerine peel, each ingredient distilled separately and later on the distillates are blended and fine tuned. The process of making this unique gin is on and of itself like perfume making.
There is always time for more tea... And delicious vegan food by Hagit Lidror who nourished our body and soul during this week.
Display of the various citrus perfumes and eau de colognes we've studied this week.