Cognac is a specialty oil that is highly recommended for natural perfumers. Green Cognac essential oil is produced from the wine precipitate known as ‘lees’ – the yeasty residue left at the bottom of the oak barrels after fermentation and aging of Cognac. Yeast autolysis occurs as dead yeast cells break down, contributing intriguing aromas that make some expensive vintage wines so highly regarded. Fresh lees have been shown to increase important aromatic esters and reduce unwanted aldehydes.[1] But whether from grapes to wine or from plant to essential oil, wines and perfumes are similarly subject to the concept of terroir – the variables in soil, climate, and other environmental factors that collaborate to obtain the maximum quality and aroma in the finished product.

Distillation in copper stills is a tradition that has almost disappeared with the advent of stainless steel – the gem-like, emerald color of our Green Cognac essential oil comes from oxidation that only occurs when the oil comes in contact with the copper walls of the still.[2]

Please note that the aroma of Green Cognac essential oil is one that is difficult to ascertain directly from a bottle or vial. To more accurately assess and be able to truly experience the myriad nuances of this oil (any aromatic oil, actually!), please apply a very small amount to the end of a Fragrance Tester Strip – this exposes the oil to air for the ‘drydown’ – the process of allowing the oil to evaporate, making possible the appraisal of the aroma as it evolves during evaporation and until the scent no longer remains.