Maturing & Maceration

Maturing Your Blend Maceration

Ageing Your Formulae

There is a lot of conflicting information on this topic. Everybody seems to have their own belief. Some perfumers mature their perfume concentrate for up to six weeks and then macerate in alcohol for up to 3 months. Others may not mature them at all and only macerate for a period of one month. At this point on my journey, it all seems very subjective. I think experimentation is the answer.

As I understand it, it largely depends on whether or not your perfumes are natural or aroma chemical dominant. Chemicals don’t change over time, but essential oils are much more complex and ‘alive’, therefore need more time to develop so you need to take into consideration the oils you have used before making your decision.

Currently, I believe that the most critical detail when making perfume at home is to control your environment. There is an emphasis on maturing and macerating your creations in a dark place where the temperature does not fluctuate, although what that perfect temperature is, I still don’t know. I have been maturing my perfumes for 2 to 4 weeks and macerating for one month in amber bottles keeping my creations in dark draws at room temperature, which is an average of 25°. So far, I am happy with my results and have nothing negative to report.

Giving your creations a little shake every now and then also seems to aid the process, though this practice too, seems subjective.

Please follow and like us:

Leave a Reply

Your email address will not be published.