Floral water

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Floral water
All floral waters are distilled in stills in their environment to water seal. The steam is generated in a tank away from plants. This method allows the absence of overheating of the metal, responsible for the smell of boiled in some essential oils. The pressure during distillation does not exceed 10 grams, which limits the temperature and never alters the delicate fragrance. Issues of organic farming, all floral waters are food-grade

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