South Italian bergamot smells like biting into the skin of a fresh orange at dawn—bright, slightly bitter, with an almost honeyed sweetness underneath. There's a delicate floral whisper, almost like neroli (which comes from the same fruit), but more refined and grassy. It's crisp without being sharp, creamy without being heavy. Imagine the zest of a sun-warmed citrus fruit mixed with a hint of Earl Grey tea and white flowers. It's immediately uplifting, almost translucent in its clarity.
Bergamot comes from a small, knobbled citrus fruit grown almost exclusively in Calabria, southern Italy—the Strait of Messina region produces 90% of the world's finest bergamot. The fruit itself is rarely eaten; it exists primarily for its precious oil. The peel is cold-pressed (or expressed) to extract the essential oil, a labour-intensive process that yields relatively little. The oil has been prized since the 17th century, particularly in Italian perfumery and tea flavouring. Its citral compounds give it that distinctive slightly floral character—quite different from other citrus oils.
Bergamot is the quintessential top note, often the opening flourish of a fragrance. It's volatile and fleeting, typically lasting 15–30 minutes. Perfumers use it to create brightness, elegance, and an immediate sense of freshness. It's the green heart of classics like Eau de Cologne and still anchors sophisticated compositions today. It bridges citrus and floral worlds, softening sharpness with subtle sweetness.
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