Anya's Garden Perfumes + The Natural Perfumery Institute

  How to Make Perfume – Why I don’t enfleurage golden champaca by  Anya McCoy  |  Aug 28, 2015  |  Anya's Garden Perfumes ,  enfleurage ,  How to Make Perfume ,  natural aromatics ,  natural perfume ,  raw materials of perfumery  |  6 comments When you make perfume from flowers, there are several ways to extract the scent. I love to enfleurage rare flowers. Enfleurage is placing flowers on a bed of semi-hard fat, such as shortening, or rendered leaf lard and suet. The next step in the process is to “wash” the fat in alcohol. This post isn’t about enfleurage, except to point out why I don’t enfleurage a flower that seems ripe for the process. Some flowers, even though they emit a lovely fragrance, shouldn’t be enfleuraged. There are several reasons for this. Orange blossoms are fragile and would fall apart in the enfleurage tray, requiring laborious deleveraging process – picking the petals out, one by one, with tweezers. Tweezers are routinely used to remove flowers from enfleurage

  How to Make Perfume – Excerpts from my textbook by  Anya McCoy  |  Aug 9, 2015  |  How to Make Perfume ,  natural perfume ,  natural perfumery course ,  Natural Perfumery Institute ,  study perfumery  |  5 comments Slow Study Making perfume takes time and lots of thinking and introspection. As I work through adapting my textbook for my new website, I am finding many passages that are very helpful for anyone who wants to make perfume, or is already making perfume, whether you stick to 100% natural ingredients like I do, or if you use aroma chemicals. I’ve decided to excerpt some passages on a regular basis because I believe they can inspire and help others on this path. My first excerpt deals with the fear and indecision that every perfumer faces. If you don’t face it, I challenge you to challenge yourself, you’re too complacent. Springtime image from the Rodin Museum in Philadelphia, my hometown. I grew up knowing and loving this statue. So, it’s springtime, and you’re evaluating the