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The following is part of the partial transcription of some practical operational meetings to explain the distillation of essential oils in the amateur sector and the possibility for everyone to produce an excellent essential oil themselves using the "steam current" extraction technique
Aromatic Water is, in many cases, preferred in the preparation of cosmetics over demineralized water.
How it is obtained
Aromatic Water (distilled or cohobated) is the water from the Essential Oil distillation process that is not returned to the boiler. This operation results in a lower yield of Essential Oil but the difference is negligible. In some cases (lime blossom, witch hazel leaves) the amount of Essential Oil is so low that it is not even separated from the aromatic water. You could distill lots of different flowers with the same water, to enrich it with essence (cohobation), but usually it is not done because a good amount of Essential Oil is already present at the first step. An exception is the Cherry Laurel which contains hydrocyanic acid and at each successive step increases its concentration in the water. Cherry Laurel water must contain 1% hydrocyanic acid.
What it looks like
Aromatic waters are usually colorless and clear, except for cinnamon, which is lactescent. They retain the smell of the plant. Some, freshly prepared, have an unpleasant smell and a burning taste, due to the cooking of the water, but after one or two months from the preparation both the taste and the smell become pleasant, so they are used after this period of "maturation".
How to preserve it
Freshly produced Aromatic Water develops, in a short time, mold and bacteria that make it unsuitable for use. To overcome the problem it is necessary to add preservatives (anti-mold, antibacterial and antioxidants) or simply a certain amount of ethyl alcohol, in order to have a final solution of about 15%V alcohol. Once prepared, it must be stored in cool and dark places, in dark containers with hermetically sealed caps.
