Distilling the Dead
It seems like it is getting harder and harder to be an insect these days. So much so, that it's kind of a dick move to harvest anyone's home out from under them just to boil it up and spritz it out.
A mid October Yarrow harvest is always easier when hundreds of little beetles aren't fleeing for their lives all over the counter and when spiders aren't reluctantly crawling out of the still.
A compassionate harvest means distilling later than recommended by most distillers because Yarrow is a phytochemical playground full of beneficial, rejuvenating, and anti oxidative stuffs.
But much of what is "lost" in a late harvest is a host of volatile compounds that don't age well – including Chamazulene. Chamazulene degrades into a number of different by-products, some of which are sensitizing – especially when introduced to lipids.
By swerving around the click bait fallacy of "potency" and aiming for stability instead, we've found a distillate that contains – theoretically – astringent tannins and stable esters that have withstood the test of high UV and harsh winds.
Each distillation creates 8 bottles. Subscribe for a heads up on the next distillation.
