Timings and yields of essential oils are not all the same
Each plant has what is called a “balsamic period” or the best time of year to be distilled, furthermore each plant must be distilled for a certain number of hours and they all have different yields.
We have decided to open our distillery logbook and give you some information to satisfy your curiosity, to allow you to appreciate the work that goes into each of our bottles and, possibly, to choose the best time of year to come and visit us.
Silver Fir
We buy the dried seeds from the forestry of the Tuscan-Emilian Apennines, we distil them as soon as they arrive at the distillery.
It is a very long and tiring distillation, the fire remains lit for three days and since it is a plant very rich in oil, the Florentine vase where it is collected must be emptied every half hour or so.
Distillation: 3 Days
Surrender: 4000ml
Dill
We buy the dried leaves from a Vietnamese organic company and distill them in the winter when the work in the fields is not excessive and we have few distillations to do.
Distillation: 3 Days
Surrender: 2600ml
Scots Pine
We collect fresh sprigs in the Alps above Lake Garda in the middle of winter.
We distill them as soon as they arrive given the quiet of the period.
Distillation: 2:30h
Surrender: 1000ml
Spruce
We collect the branches in the Alps above Lake Garda and distill them fresh.
Distillation: 2:30h
Surrender: 1000ml
Laurel
We collect the old leaves from our hedges and, after having coarsely chopped them with a mill, we distill them.
Distillation: 1:30h
Surrender: 230ml
Rosemary
April is the balsamic month of Rosemary, we collect the flowering sprigs and distill them within the day.
Distillation: 3h
Surrender: 300ml
Lemon Thyme
We collect the lemon thyme flowering and distill it immediately.
This particular Thyme is called this way for its aromatic tones that recall a citrus fruit.
Distillation: 2:30h
Surrender: 160ml
Common Thyme
We collect the flowering of Common Thyme and distill it immediately.
Distillation: 4h
Surrender: 150ml
Myrtle
To collect the myrtle leaves and flowers we walk along our hedges and into the woods in late spring, and distil everything within the day.
(the period is indicative, sometimes the myrtle blooms later)
Distillation: 2h
Surrender: 260ml
Wild Thyme
Wild Thyme is called this way because instead of growing vertically it stretches horizontally, crawling like a snake.
It is a very aromatic wild thyme, we collect the flowering a little later than the other two thymes and distill it immediately.
Distillation: 2:30h
Surrender: 120ml
Hyssop
Hyssop produces a very strong and “violent” essential oil, distilling it is not very simple also because working with large quantities of the plant can be annoying.
On the other hand, it is a very good perfume and is also much appreciated by liqueur makers and therefore it is a job that also gives great satisfaction.
We collect the bloom and distill it immediately.
Distillation: 4h
Surrender: 240ml
Sage Flowers
We are the only ones in the world to distill only the sage flowers and, subsequently, the plant.
We only collect the flowers and distill them within the day.
Distillation: 2h
Surrender: 170ml
Sage Officinale
A few days after distilling the flowers we collect the leaves and twigs of Salvia Officinale and distill them within the day.
Distillation: 4.30am
Surrender: 250ml
Lavender Officinale
Of its family, True or Officinal Lavender is the most prized and the one with the most therapeutic potential.
Smaller and with shorter spikes than the hybrids, this lavender has a sweeter scent.
We collect the flowering ears with the sickle, always leaving a little bit of each plant for the bees and bumblebees.
Distillation: 3:30h
Surrender: 900ml
Clary Sage
Clary Sage produces very beautiful and fragrant flowers, its essential oil is used by perfumers.
The bloom is collected and immediately distilled.
Distillation: 4h
Surrender: 130ml
Helichrysum
Helichrysum produces beautiful yellow-dotted flowers, it has a delicious, herbaceous, wild scent with a licorice finish.
We collect the flowering stems and distill them on the same day.
Distillation: 5h
Surrender: 100ml
Lavender
Hybrid lavenders are larger, with longer spikes and are distilled some time after Lavender Officinale.
We harvest the ears of corn with a sickle and distill them fresh the same day.
Distillation: 5h
Surrender: 1100ml
Basil
We harvest our own basil or, alternatively, we purchase it from an organic company in Liguria and distill the whole plant within a few hours of harvesting.
Distillation: 2h
Surrender: 100ml
Mint
Peppermint is difficult to grow here in Tuscany, when for climatic reasons the harvest is not possible we buy the flowering from an organic company in Piedmont and distill it fresh within the day.
Distillation: 3h
Surrender: 200ml
Savory
A little-known but delicious essential oil, we obtain it by collecting the flowering and distilling it by the end of the day.
Distillation: 3h
Surrender: 180ml
Wild Fennel
It grows along country roads, in fields, in courtyards, it is one of the most present and fragrant wild plants that characterize the summer.
At the end of August they are ready to be distilled and so we arm ourselves with patience and go around the fields to collect these wild fennels to be able to distill them.
Distillation: 6h
Surrender: 1100ml
Wild Carrot
At the end of the summer the uncultivated fields are tinged with a beautiful white, they are the flowers of the Wild Carrot that grows endemic in the Mediterranean area.
From dawn onwards we collect the whole plant so we can then distill it.
Distillation: 3h
Surrender: 200ml
Juniper
Do you know why they say “getting into a mess?” Well, try it and then let us know!
In October the berries are ripe and we go to Gubbio to a biodynamic company of friends to collect everything we need to distill the Juniper: berries and branches.
Distillation: 4:30h
Surrender: 1500ml
Cypress
The Cypress keeps its fruits for three years, the first they are green, the second they turn golden and the third they open.
We harvest the fruits in the second year, usually in winter when we have few distillations scheduled, we grind them with a mill and distill them within a day.
Distillation: 3h
Surrender: 450ml
Star Anise
Probably the most generous distillate we make, star anise gives a lot of oil.
We buy the dried fruits from a Vietnamese organic company and distill in the winter when we don't have other plants in the calendar.
Distillation: 4h
Surrender: 6000ml
Cumin
As with the star anise of Cumin we buy the dried seeds from an Egyptian organic company and distill it in the winter when we do not have other plants in the calendar.
Distillation: 5h
Surrender: 1900ml
Turmeric
We purchase dried Turmeric rhizomes from a Vietnamese farm, coarsely grind them and distill them.
Since they are also dry, it is a job we do in the winter when we don't have many distillations to do.
Distillation: 3:30h
Surrender: 500ml