It is no coincidence that our perfumes contain a high concentration of wheat alcohol, a high-quality vegetable alcohol that we have selected as French, organic and Ecocert certified.
Alcohol plays a key role in the composition of perfumes. 
◇ It allows you to mix perfumed essences and other aromatic extracts (absolutes, resins, etc.) - or synthetic ingredients by developing their scents.
◇ Its rapid evaporation and dispersion promote the uniform diffusion of scents. It also creates a unique, immediate sensation of freshness.
◇ Alcohol allows the aromatic notes to be preserved for several months and even years after opening if the perfume has been stored in good conditions.
◇ In addition to these olfactory benefits, alcohol is known for its antibacterial and purifying properties. It also helps neutralize certain odors. Alcohol is therefore a particularly interesting ingredient in a home fragrance.
The vast majority of perfumes are formulated with beet alcohol (non-organic) whose origin is not always indicated. Some perfumes are very exceptionally formulated with synthetic alcohol.
At Domaine Singulier, we have selected with our manufacturing partner a very high quality wheat alcohol, organic and Ecocert certified, whose origin and quality are guaranteed.
Precaution for use. As with all alcohol-based products, be careful not to expose or store the product near a flammable source.
A little history.
The use of alcohol in perfumery dates back centuries.
The first traces of distillation date back to ancient Mesopotamia, where plant essences were extracted for medicinal and cosmetic purposes.
The art of distillation is a crucial step in the history of perfumery and the use of alcohol to extract and preserve aromatic essences. This technique refined the extraction of essential oils from plants and played a fundamental role in the evolution of perfumes.
The earliest evidence of distillation dates back to Mesopotamia, over 6,000 years ago, where rudimentary processes were used to extract plant essences. Archaeological discoveries in Babylon, Crete, and the Indus Valley attest to these archaic techniques, which were refined over the centuries.
In the 9th century, the Arab scholar al-Kindi (Alkindus) was one of the first to document advanced distillation methods for creating perfumes, particularly from roses. This research led to the invention of new, more sophisticated types of stills, allowing for more efficient extraction of essential oils and the production of pure essences. Jabir ibn Hayyan, known in the West as Geber, was another pioneer in this field. He perfected the still and improved distillation methods, marking a major advancement in the extraction of aromatic compounds.
Queen of Hungary Water or the first perfumed product in an alcoholic base in Europe.
It was in the 14th century, in 1360 to be precise, that the first perfumed product appeared in Europe in an alcoholic base (an alcoholate) better known under the name of "Water of the Queen of Hungary". This perfumed preparation considered miraculous was used both as perfume, beauty water for the skin and as a drink. Doctors recommended it to the noble and wealthy classes for its purifying and protective virtues. The original recipe was composed of rosemary, mint, lemon balm and thyme infused in alcohol drawn from wines or grains. This Water of the Queen of Hungary inspired and gave birth in the 13th century to the eau de Cologne (Aqua Marabilis) mixture of aromatic ingredients, water and alcohol.
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