Growing Damask roses in Bulgaria
Let’s explore the cultivation of the Damask rose in Bulgaria to better understand the origin of our floral water. NOROHY has selected for you the most expressive variety of rose in the kitchen to create a high-quality floral water. We naturally chose the Damask rose grown in Bulgaria to offer you fresh, unsaturated floral aromas. In this article, we take you on a journey to the heart of the Kazanlak valley to discover the cultivation of the Damask rose in Bulgaria. After a brief presentation of the terroir and the organoleptic qualities of the flower, we’ll dwell on its distillation. Finally, together we’ll discover some of its applications in pastry-making, chocolate-making and ice-cream-making.
The Rose Valley: a terroir conducive to intense, fresh aromas
Since the 17th century, Damascus rose cultivation has developed in Bulgaria to the delight of the great perfume houses. Bulgaria is one of the world’s largest producers of Damascena. Cultivation takes place mainly in the center of the country, in the Kazanlak region. Roses flourish between the Balkan Mountains and the Sredna Gora mountain range. Indeed, the silty-clay soil of these river valleys and the region’s temperate climate favor flower development with moderate irrigation.
The Kazanlak valley delivers a Damask rose of striking clarity: a very fresh, dewy-citrus head, a pure petal heart, hemmed in with precise terpene alcohols (geraniol, nerol, citronellol) and a veil of 2-phenylethanol.
The cool, breezy climate of well-drained limestone soils refines terpene alcohols (geraniol, nerol) for a dewy, crystalline freshness. Conversely, the heat and thermal amplitudes of these alluvial soils amplify the honeyed, vinous and spicy facets.
This clean aromatic structure gives Bulgarian Damask rose fresh aromas. These notes are ideal for creations seeking transparency without honeyed heaviness.
From plant to rosewater: a mastered extraction process
From field to elixir, terroir and process shape the aromatic palette of rosewater.
A singular ballet repeats itself every morning from May to June. One by one, the pickers detach the flowers from their stems and gather them into huge bags. The flowers, still laden with dew, are harvested at dawn between 5 and 10 am. This is to preserve the alcoholic molecules naturally present (geraniol, nerol, phenylethyl alcohol).
The bales of flowers are then transported to the distillery. While there are several processes for extracting the aromas from these flowers, NOROHY has opted for hydrodistillation. This traditional distillation process involves placing the flowers in boiling water. The temperature then transforms the water into steam, which captures the fragrant molecules. These then condense by thermal shock to become liquid again. This process produces two liquids: the highly concentrated essential oil and rosewater.
To obtain a unique sensory profile, NOROHY has chosen to carry out a second distillation, in France, which concentrates the aromas even further. This second distillation also aims to further reduce microbiological risks, for the healthiest possible product.
Rose water uses and alliances
We prefer chiseled combinations: yellow citrus, pink berry, wild strawberry, lychee, pistachio, sweet almond, yoghurt, matcha, black vanilla and washed coffees.
In ice creams and sorbets,NOROHY rosewater blends divinely with lemon, lychee or pistachio. Dare to explore new facets of these iconic fragrances by adding a floral touch to your creations.
When it comes to mixology, rosewater is not to be outdone, and can be combined in cocktails and mocktails with syrups and lemonades. Its exquisite aromas are enhanced by a zest of citrus or pink berries.
In pastries, rosewater supports raspberry and lychee, but reveals its most subtle notes with vanilla or almond. You can also add it to dairy products: cream, milk, yoghurt and balance its fresh fragrance with a light honey.
In the chocolate world, this Damascus floral water is delicious when blended with white or milk chocolate ganache. Remember to add a touch of green cardamom or saffron to prolong the aromas on the palate.
Growing Damask roses in Bulgaria means first and foremost aligning terroir, process and culinary destination. Ancestral know-how combined with soil properties and climate give this flower singular aromas. All that remains is to capture these fresh, slightly lemony flower notes and let their aromatic potential express itself in your recipes. Indeed, each context of use reveals unique aromatic nuances. For a better understanding of rosewater dosage and uses, take inspiration from our recipes! Finally, order your 750 ml or 225 ml organic Bulgarian rosewater today to try out these recipes.
