Hay

In situ

As a perfumer, finding the balance between trying to get closer to nature and interpreting a feeling can be a real challenge.

The hay has a sweet, grassy, honeyed, woody scent with tones of tobacco and moss.

We obviously imagine the rolls of hay drying slowly in a meadow, the wild grass and the flowers in summer.

Picking up fresh hay and smelling it at different stages is always a wonderful experience, especially when composing perfumes with hay absolute or materials that recall its notes and multiple facets.

This reconnects with both the singularity and the complexity of the act of feeling in situ.
A reminder that the art of creating perfumes is not simply linked to a memory or an idea, it truly takes on meaning in the intensity of the present moment.

Composition, notes and facets

The composition of hay absolute and essential oil can vary depending on the sources of hay, extraction methods and other factors (terrain, climate, etc.).

The main odorant molecules in hay typically include compounds such as coumarin, phenols, lactones, terpene alcohols, and aldehydes. These compounds contribute to the characteristic odor of hay, which is often described as fresh, mild, grassy, and slightly creamy and sweet.

Hay absolute : Obtained by solvent extraction, it is generally richer and deeper than essential oil. Notes can include herbaceous and sweet nuances, with slightly floral facets and a balsamic base. It can also have nuances of tobacco and leather depending on the origin and extraction process.

Hay essential oil : extracted by steam distillation, it is often lighter and fresher than the absolute. The main notes are grassy and green, sometimes accompanied by slight floral nuances. It can also have a certain astringency or more earthy notes, depending on the origin of the hay and the distillation techniques used.