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    SILLORIA

    Ingredient Profile

    Green Cognac Oil fragrance note

    A rare, pale‑green oil distilled from the yeast‑laden lees of Cognac wine, delivering a fresh grape‑vine whisper that unfolds into subtle oa…More

    France

    1

    Fragrances

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    Fragrances featuring Green Cognac Oil

    Tears by Régime des Fleurs
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    Tears

    Régime des Fleurs

    Character

    The Story of Green Cognac Oil

    A rare, pale‑green oil distilled from the yeast‑laden lees of Cognac wine, delivering a fresh grape‑vine whisper that unfolds into subtle oak, gentle toast, and a faint yeasty nuance, perfect for adding authentic vineyard character to modern compositions.

    Heritage

    The practice of extracting fragrance from wine lees began in the late 1700s, when French distillers first noticed a fragrant vapor rising from their aging barrels. By the early 19th century, perfumers in Paris were experimenting with the green‑tinged oil, valuing its direct link to the vineyard and its ability to convey authenticity. The Lermond Company, founded in 1954 and now women‑owned, has become a principal supplier of Green Cognac oil, sourcing lees from the Charente‑Maritime region and delivering the ingredient to natural‑perfume houses worldwide. Over seven decades the oil has moved from a by‑product of spirit production to a celebrated note in niche fragrances, often used to anchor green‑floral and woody accords with a subtle, vineyard‑derived freshness.

    At a Glance

    Fragrances

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    Feature this note

    Origin

    France

    Primary source region

    Ingredient Details

    Extraction

    Hydrodistillation

    Used Parts

    Wine lees (sediment) from Cognac fermentation

    Did You Know

    "The green hue of the oil comes from trace chlorophyll that survives the oak aging process, a visual cue that the lees were harvested before full oxidation."

    Production

    How Green Cognac Oil Is Made

    Green Cognac oil originates from the lees that settle at the bottom of oak barrels after the double‑fermentation of Cognac wine. These lees consist of dead yeast cells, grape skins, and minute particles of oak. After the aging period, the sediment is carefully drained and transferred to copper stills designed for low‑temperature hydrodistillation. The still is heated to just under 100 °C and the vapors pass through a condenser, where water‑soluble material remains behind and the volatile fraction condenses into a clear, pale‑green liquid. The distillation typically lasts three to four hours, producing a yield of 0.08 % to 0.12 % oil by weight of dry lees. Once collected, the oil is filtered through fine glass wool, stored in amber glass bottles, and kept at a stable temperature of 15‑20 °C to protect its delicate aromatics. This method preserves the fresh grape‑vine character while capturing the subtle oak and yeasty nuances that define the ingredient.

    Provenance

    France

    France45.7°N, 0.3°W

    About Green Cognac Oil