PETITGRAIN & JASMINE
BERGAMOT & GREEN MANDARIN
FERULA GUMMOSA ROOT
VETIVER ROOT & SOFT WHEAT
RED JUNIPER & CLARY SAGE
Citrus aurantium x Citrus sinensis
Ffern petitgrain is harvested in Paraguay from a hybrid tree - a cross between a sweet citrus sinensis and a bitter citrus arrantium. Grown by a network of family farmers in the south, the tree’s leaves and branches are cut and immediately distilled in hand built, clay sealed wooden distilleries - it’s imperative to keep the time between harvest and distillation to a minimum.
Winter 19 was made with a complete jasmine sambac oil - hand picked at night in the Eastern Himalayas. For the Spring, we wanted some of the lighter, airy jasmine notes, but to avoid the richer, earthier side that comes with them. Hence, this time we are not using the complete jasmine oil, but a much lighter subset (c.1-3%).
Schinus terebinthifolius is not, in fact, a member of the pepper family, but of the cashew family. We extract Ffern pink peppercorn oil from plants grown on the Volcanic Réunion Island, 942km east of Madagascar in the Indian Ocean. Our oil is extracted with the supercritical CO2 extraction process - cleaner, more sustainable and more ecient than the steam driven alternative.
The La Face family planted their first bergamot in the 1930’s. Through three generations, they have become the world experts on citrus oils. Hence they were our first port of call when it came to sourcing bergamot for Spring 19. Grown on Calabrian hills overlooking the Ionian sea (one of few places globally where bergamot can grow), the fruit is hand harvested and the oil extracted at source.
93km north of our bergamot orchard, facing west, on the shores of the Tyrrhenian sea, is the La Face family’s second farm. Here, Ffern mandarin are grown. They are harvested 1-2 months before ripening, whilst green, and cold pressed on site.
Of all the ferulas, ferula gummosa is prized for it’s intense green parsley scented root resin - galbanum. After three years growing in the foothills of the Alborz in northern Iran, wild Ffern Ferula roots are hand scored with a traditional wrought iron galbanum tool. The score fills with resin over a three day period, dries, and is harvested. Each plant will produce galbanum for another four years before the resin yield falls to zero.
The word vetiver comes from the Tamil vettiveru, meaning "dug/unearthed roots.” It is these vetiver roots that are the source of the acclaimed scent. The world’s best vetiver roots are grown in either Haiti, or in Java, 18000km apart. We knew from the start that Haitian vetiver would be required for Spring 19 - it’s sparkling bitter fresh citrus notes have an air of Springlike optimism unmatched by the Indonesian variety. Hence, we turned to a collective of local farming families who work in Les Cayes, in the south of the Island, to hand harvest our vetiver. The roots are washed and left to dry in the shade before distillation begins.
Triticum aestivum x Triticum spelta
Spring 19 is made with a grain alcohol base. A blend of common and spelt organic wheats are quintuple distilled at our north Italian distillery in Cuneo, beneath Monte Viso, to yield a 198 proof perfumers’ alcohol.
Red juniper is a coniferous evergreen native to Northeastern USA. We harvest red cedar in Virginia, when the plant is young, and steam distil the wood to extract a pure red juniper oil.
You might have heard of a rare perfumers ingredient called ambergris. The key fragrance molecule in ambergris is ambroxide. At Ffern, we were eager to explore this unique ingredient, but remain steadfast in our commitment to 100% vegan perfumes, today and always. Hence, we had to find another way. Enter, clary sage. It turns out, ambroxide can also be derived in small quantities from clary sage oil - and that’s where ours comes from.