Character
The Story of Neroli water
Clear and fragrant, Neroli water is the hydrosol obtained when steam‑distilled bitter orange blossoms release their essence into water. The result is a luminous citrus‑floral veil that lifts skin, adds sparkle to light perfumes, and preserves the delicate character of the original bloom.
Heritage
The story of Neroli water begins in the Italian town of Nerola, where 18th‑century perfumer Giovanni Maria Farina first distilled the blossoms for his celebrated Cologne. In 1720 his formula listed “eau de néroli” as a key component, marking the first recorded use of the hydrosol in Western perfumery. The name spread quickly across Europe, and by the late 1700s French courts prized Neroli water for its ability to brighten aristocratic toilette rituals without the heaviness of pure essential oil. Throughout the 19th century, the ingredient appeared in medicinal tonics and early cosmetics, valued for its soothing properties. The 20th century saw a revival of natural ingredients, and Neroli water re‑emerged in niche fragrances that sought authenticity and a light, refreshing profile. Today, sustainable farms in Italy, Spain, and Morocco continue the tradition, supplying the global market while honoring the historic link between the bitter orange blossom and the elegant mist that bears its name.
At a Glance
1
Feature this note
Italy
Primary source region
Ingredient Details
Steam distillation
Flower petals
Did You Know
"When the first batch of Neroli water was produced in the 1700s, perfumers measured its yield at roughly 3 % of the total distillate, meaning a single kilogram of blossoms generated only 30 ml of the prized hydrosol."