Orris

Farmers plant iris bulbs in the cool, limestone‑rich soils of Tuscany and Morocco, then wait six growing seasons for the irones to accumulate in the underground rhizomes. Harvest occurs between June and September, when workers hand‑dig the mature roots and rinse them to remove soil. The fresh rhizomes are sliced thin, then spread on wooden racks to dry for several months in shaded, ventilated barns. Once fully dried, the material is ground into a coarse powder and placed in large vats of high‑proof alcohol. The mixture macerates for three to five weeks, allowing the fragrant compounds to dissolve. After maceration, the liquid is filtered and the fragrant oil is distilled under low heat, producing a thick, amber‑colored absolute. The entire chain relies on small‑batch handling, basic tools, and careful timing, which together create the scarcity and high value of natural orris.