Hay absolute is derived from hay harvested and dried in the Alpine regions of southern France. The extraction takes place in Grasse, beginning with a volatile solvent extraction, followed by a careful purification process to yield the absolute.

This natural extract offers a soft, sweet, herbal, and woody aroma, evocative of sun-dried grass, tobacco, and forest moss. It is traditionally used in fougère, aromatic, and lavender-based fragrances.

LES ALPES was built around this unique ingredient. The inspiration began with hay absolute for its ability to convey both depth and warmth, offering a woody, balsamic, and comforting character that anchors the fragrance with a sense of serene natural beauty.

Styrax benzoin trees grow wild in the dense primary forests of northern Sumatra, rooted in traditional, inherited lands. Their aromatic gums, known as “tears”, have long been treasured for their fragrance. Harvesting these resins is more than a livelihood; it is a cultural heritage, deeply tied to local rites and spiritual beliefs centered around incense. Harvesters spend weeks deep in the forest tapping the trees, continuing a tradition that also plays a vital ecological role : they are the custodians of Sumatra’s native forests. Once collected and dried, the resin is processed into a resinoid through solvent extraction. This is then further purified to create an absolute used in fine perfumery.

Benzoin is a classic ambery-balsamic note with warm vanilla undertones. The Sumatra variety is particularly valued for its added spicy, cinnamic nuances.

SULAWESI features Sumatra benzoin to soften and enrich its earthy, woody, and spicy composition, built around patchouli, nutmeg, ambroxan, and musks, bringing warmth and balance to the blend.

The Sava region’s tropical and mild climate offers ideal conditions for growing vanilla. Vanilla planifolia vines thrive in shaded, well-drained, nutrient-rich soils. Madagascar’s vanilla, often called the “queen of spices”, is considered the finest in the world. In Sava, each delicate flower is hand-pollinated to become a bean. Traditional curing methods are carried out in remote villages, with beans transported by foot or pirogue before being exported. This process sustains over 80,000 families on the Big Island.

What sets our vanilla apart is not the ingredient itself, but the method of its extraction. Rather than using standard techniques, we create an infusion by first turning cured beans into a concrete via solvent extraction. This waxy substance is then left to macerate in alcohol for several months. The result is a softer, more matured aroma, rich and nuanced.

GRANDE ÎLE features this rare vanilla infusion, blending it with a peppery accord. The effect is one of warmth and contrast, as the vanilla brings softness and comfort, like a cashmere blanket wrapping gently around you.

Incense (Olibanum) gum is harvested in the mountains of Somaliland from Boswellia carterii trees, which grow abundantly along the northern slopes of the Golis Mountains in the Sanaag region. During the dry season, nomadic families journey for weeks across vast desert landscapes to tap these trees—an ancient, patient process carried out in remote, uninhabited terrain. Each tree yields just one or two kilos of gum before being left to rest for two years, ensuring sustainability.

Traditionally, olibanum extracts are known for their sweet, woody, and balsamic character, enriched with green, terpenic, citrusy, peppery, and resinous nuances. Sensual and complex, the note is classically ambery.

BERBERA features a high concentration of pyrogenized olibanum extract, elevating the original incense profile with an intense, warm leathery effect and a radiant, long-lasting dry-down.

Native to the hills of Provence, hyssop has been revered since ancient times as a sacred plant and a symbol of purity. This resilient Mediterranean herb thrives in the region’s dry, rocky soils—even in areas with only a thin layer of earth. Today, its cultivation in Provence remains limited and discreet.

Hyssop officinalis essence is a rare and precious material, used exclusively in fine perfumery. It lends a delicate lemony nuance to aromatic notes, subtly enhancing floral compositions with freshness and refinement.

PROVENCE features hyssop essential oil to elevate its aromatic character, adding a light, elegant freshness that brings both originality and sophistication. The note lingers beautifully in the dry-down, leaving a lasting impression.

The finest qualities of cardamom are found in Guatemala, where the altitude, climate, and nutrient-rich soils provide ideal conditions for the cultivation of Elettaria cardamomum. Grown in small plantations under the shade of native forests, this crop sustains the livelihoods of over 350,000 smallholder farmers across the country, especially around the Cobán region. While most of the harvest is sold as a prized spice, particularly to the Middle East, the less visually appealing pods are reserved for essential oil production. Though imperfect in appearance, these beans retain exceptional olfactive qualities, making them valuable for aromatherapy and fine perfumery while helping to reduce waste.

TIERRA MAYA features a supercritical CO₂ extract of green cardamom, an advanced method using low temperature and high pressure, offering an alternative to traditional steam distillation. This technique captures the full aromatic complexity of the pod, preserving its natural freshness and purity.

The result is a radiant, green, and cool spicy note that defines the fragrance’s vibrant opening. Paired with a warm cinnamon extract, this dynamic contrast creates a signature top note that is both striking and memorable.