Every September two of us spend three days with Maison Verdant, the botanical atelier that presses most of the oils we use. We go to taste the season before it reaches the treatment rooms.
The first day is in the fields
Harvest starts at first light, while the flowers still hold the night's cool. The scent changes by the hour; lavender cut at noon smells flatter than lavender cut at six.
We walk the rows with the grower and talk about rain, which matters more to the final oil than any decision made later.
A good year does not need a clever blend. A difficult year is where the craft shows.
The second day is at the still
Distillation is slow and loud. Steam moves through the flowers for about an hour and the oil separates from the water on its own. We smell each batch at the spout and again the next morning, when it has settled.
The second lavender field, cut two days after this was taken.
The third day is the recipe
On the last day we decide what changes. This year the bergamot came in brighter than usual, so the winter blend uses less of it and a little more cedar to keep it grounded.
Guests will notice the difference in December. Most will not be able to say why, which is how it should be.
