Green Cognac


Cognac essential oil needs to be fully experienced to be truly appreciated. What I mean by that is, it needs to be played with first alone and then with others. Place a drop on a scent strip and allow it to evolve. Oh, how I love it combined with lush florals such as Jasmine and Frangipani or with masculine notes such as Oak Moss, Cypriol and Tobacco. And of course Bergamot, Yuzu, Lime and other citrus’ play well with Cognac. I’m thinking of trying it with Chocolate and Osmanthus myself. You can add it sparingly to poached fruit or in a syrup for an interesting flavourful foody experience.  Remember to use a slight hand. Green Cognac is surprisingly tenacious and too much is not a good thing. The scent at first can be a little off putting like mouldy yeast, but then it opens up upon dilution or at dry out to a luscious winey dry fruit aroma that adds a wonderful kind of “lift” to a blend and gives it body. Truly a perfumers delight!



Green Cognac ( Vitis vinifera) ~wine lees Origin: FR Method: Distillation in copper stills Primary Constituents: Ethyl heptanoate Uses: High end perfumery; culinary. Blends well with Coriander, Oakmoss, Galbanum, Bergamot, Tobacco Leaf, Violet Leaf, Lavender, Jasmine, Ylang-ylang, Yuzu and others. Use sparingly.

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