People ask why we call one little bottle "a whole season." Here's the honest answer.
Every bottle of our lavender essential oil is grown, cut, and distilled right here on our boutique estate in Paso Robles wine country, on California's Central Coast. One farm, one season, behind every bottle.
What "field to bottle" really means
Our lavender is cut at first light, dried, debudded, and slowly distilled in our copper still — then drawn off by hand into the bottle that comes home to you. Nothing bought by the barrel. Nothing outsourced. From our field to your bottle.
Days old, not months
A single distillation run takes about fifty pounds of our own buds and yields roughly forty ounces of oil. When it reaches you it's days old, not months — the freshest, truest lavender we know how to make.
A whole season, in your hands
A 10 mL bottle holds about 300 drops, and you use one or two at a time. So one little bottle is a whole season of this land — sun, soil, water, and the work of harvest — reduced to something you use a drop at a time. That's not a slogan. It's just what's true here.
A whole season in one little bottle. — With love and lavender, Lila