Tachibana Ferment ☽•☾ limited edition unfiltered natural perfume. March 2026
A citrus not as fruit, but as transformation.
Estate-grown tachibana peel and juice are allowed to enter spontaneous fermentation—held at the moment when brightness lifts, when the aroma turns effervescent, almost luminous. Not yet alcohol, no longer fresh: a living interval.
Tea cultures—oolong, pu-erh, Darjeeling, Assam—are fermented over years, then tinctured together, building a structure of warmth, breath, and microbial memory.
Darjeeling first flush threads through the composition with green light.
Iliahi sandalwood grounds it in quiet cream.
Raw tupelo honey moves slowly beneath, soft and diffusive, holding the volatile edges in suspension.
The result is not citrus as we know it.
It is citrus in motion—
green vapor, lifted esters, and the soft gravity of time.
A perfume of living culture.
Notes ☽•☾
Tachibana (Citrus tachibana) peel and juice (Wild Veil Estate grown), spontaneous fermentation and 6 year tincture; Oolong, Pu-erh, Darjeeling and Assam SCOBYs, 4 year fermentation followed by 4 year co-tincture; Darjeeling Lingia First Flush, Iliahi Hawaiian Sandalwood, Raw Tupelo Honey Savannah, 7 year co-tincture.
Release limited to 50.
☽•☾ Wild Veil never uses heat, steam, or non-organic solvents, all of which can alter the natural aroma profiles of plants ☽•☾