Citrus Fruit | Fresh, Zesty & Fruity
The alluring scent of bergamot, often encountered in Earl Grey tea where the rind is employed for flavouring, is a complex interplay of tart citrusy notes with bitterness and subtle sweetness.
Derived from the Citrus Bergamia tree, Bergamot starts as a green fruit that transitions to a vibrant yellow hue. Primarily cultivated for six centuries in Calabria, Italy, the annual production reaches approximately 100 tons. However despite the phenomenal numbers the fruit's delicate nature demands a meticulous harvest, often done by hand throughout the final months of the year.
In the realm of perfumery, bergamot holds a distinguished status as a top note, extracted through the cold-pressing of the fruit's rind. It's a versatile material used as a key note, a supporting note or even for masking the initial scent of alcohol when a perfume is first sprayed.
The roots of bergamot's influence in perfumery trace back to 1686 when Sicilian Francis Procopius introduced "Bergamot Water" to France. However, it was not until 1709 that Gian Maria Farina, through the commercialisation of his emigrant father-in-law's "Cologne Water," catapulted bergamot into prominence.
It is now estimated to feature in over half of all perfumes on the market.
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