2022

Starts off like some Kirsch-Schnaps then quickly melting into a slightly spicy, powdery cherry note.
The dry down is showing notes of cinnamon and caramel.
The first batch I made in 2014 and it is truly marvelous, a fragrance on its own.
This will – as tinctures in general from my experience – age well.

All tinctures are made with 96,4% unadulterated alcohol.

2015

cacao, smokey, Guaiac
Dry down: Guaiac, cacao, civet/castoreum, dusty
max. 25 ml

All tinctures are made with 96,4% unadulterated alcohol.

2013
very potent coumarin, bitter almond
50 ml max.

All tinctures are made with 96,4% unadulterated alcohol.

2013
Terpene, woody, sawdust, cassis, lemon, pepper
max 40 ml

All tinctures are made with 96,4% unadulterated alcohol.

Dominican Republic
Made 2015 using the shells of raw cacao beans.

Starts off earthy, dusty, fruity with a distinct raw cacao note.
Settling after five minutes the cacao note gets milder, fruitiness is less prominent, slightly musty.
40 ml max.

The 15 % is not a diluted version of the 30 % tincture but a different batch.
As you would expect the top notes have more space.
Otherwise, scent profile similar to that of the 30 % tincture.
20 ml max.

All tinctures are made with 96,4% unadulterated alcohol.

This essential oil was produced in Jan 2014. It is de-ironed.