You are invited to observe the distillation
flowers in our distillery. Learn how
the essential oil is extracted
and enjoy the incredible aroma that uniquely
the air during the distillation.
We will start distilling at 10:00 am
GardenTime Video Describing
The lavender grown at our farm is Lavendula angustifolia (Buena vista), which is a true
French lavender variety developed by
Oregonian Dr. Don Roberts. It was developed for its superior bouquet and deep super blue
Our fields are managed using sustainable, non-pesticide, non-herbicide
agricultural practices. We are in the process of applying for
organic certification of our field crops.
The essential of lavender is extracted using steam to liberate the volatile
oils. The steam is fed from the boiler into distillation bins. The
bins have tubing at the bottom with small holes which allow the steam to rise
through the cut flowers and stems, known as the charge. The steam
rises through the charge releasing both the volatile oils and non-volatile plant
The vapor then rises to the top of the bin and exits through piping which feeds
to the cooling condenser. Like a chiller used in brewing, cold water flows
through concentrated tubing to transfer the heat away from the vapor. The
cooling effect returns the vapors to a liquid state.
The liquid then flows from the condenser and into a separator. The
separator is designed to allow the essential oil, which in the case of lavender
is lighter than water. The essential oil rises to the top where it is
drawn off. The distillate water, also known as hydrosol flows from
the bottom of the separator where only the water has dropped.