@ffern.co: How do you bottle a peach? White peach water is one of fragrance’s most difficult ingredients to make. With the fruit’s high water content and volatile aromatic compounds, traditional extraction methods often fall short. For Summer 25, our head nose, Elodie Durande, experimented with a white peach water that has rarely, if ever, been used in perfumery.  Whole peaches are gently broken into segments and placed into a tall vacuum column. Drawn down by gravity, the fruit turns and tumbles, releasing a liquid that spins and spins as the peaches descend. Simultaneously, cold steam is introduced, gathering aromatic molecules from the liquid and preserving the scent. The enriched steam is then condensed, leaving a rare liquid of juicy, velvety peach 🍑💧 Design & art direction by Ivy Webb and Aidan Pinkney Narrated by Alice Boyd

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Wednesday 09 July 2025 17:00:00 GMT