{"title":"F\/W 2026","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003eNECTAR → FLESH → SOUR → CURED\u003c\/strong\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eF\/W 2026 follows aromatic matter through transformation: what flowers, what ripens, what ferments, what sours, what dries, and what survives. Garden-grown and cultivar-specific fruits and flowers move through spontaneous fermentation, enfleurage, aging and curing alongside tea, pollen, roots, wool, fungi, seaweeds and other materials from my aromatic archive.\u003c\/p\u003e\n\u003cp\u003eThe season begins with \u003cstrong\u003eNECTAR\u003c\/strong\u003e and descends from there.\u003c\/p\u003e","products":[{"product_id":"cortland-apple-concrete-1","title":"10-Fold Cortland Apple Concrete 2025 Harvest","description":"\u003ch1\u003e10-FOLD CORTLAND APPLE CONCRETE\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e2025 HARVEST · BARRE, VERMONT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003etart Cortland apple · red apple skin · brown-sugared flesh · cider · caramel · apple brandy · honeysuckle · apple butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is my \u003cstrong\u003e10-fold in-house concrete of organic Cortland apples from my family's tiny Vermont orchard\u003c\/strong\u003e, made from the 2025 harvest of trees more than forty years old.\u003c\/p\u003e\n\u003cp\u003eI repeatedly charged the extraction with fresh apple material \u003cstrong\u003eten times\u003c\/strong\u003e, concentrating one harvest through successive extractions into an aromatic record of \u003cstrong\u003eCortland \/ this orchard \/ this year\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe Cortland itself dates to 1898, when the cultivar was raised from a cross between McIntosh and Ben Davis. In our old family trees, I am interested not only in the cultivar but in the particular harvest: the same tree does not make precisely the same aromatic fruit every year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2025 had a distinct growing season in central Vermont.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSpring flowering arrived through cool, cloudy, showery weather. The wetness of May then gave way to a much drier June and a warm summer, followed by periods of water stress in Vermont orchards as the fruit approached ripening.\u003c\/p\u003e\n\u003cp\u003eI think of this concrete as an aromatic record of fruit that developed through that particular sequence—not an abstract “apple” note, but \u003cstrong\u003eCortland \/ this orchard \/ this harvest \/ this year\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe aroma retains the variety's mouthwatering contrast between acidity and sweetness.\u003c\/p\u003e\n\u003cp\u003eFirst comes \u003cstrong\u003etart, juicy Cortland flesh and the slightly tannic perfume of red apple skin\u003c\/strong\u003e: crisp, rosy, aqueous, almost winey.\u003c\/p\u003e\n\u003cp\u003eThen the fruit seems to have been cut open and warmed.\u003c\/p\u003e\n\u003cp\u003eThe flesh darkens toward \u003cstrong\u003eVermont apple crisp\u003c\/strong\u003e, brown sugar soaking into the juice. Fresh apple gives way to cider; cider deepens toward \u003cstrong\u003eapple brandy\u003c\/strong\u003e. Caramel appears around the edges. A soft floral thread recalls \u003cstrong\u003ehoneysuckle\u003c\/strong\u003e, while the deepest part smells of fruit cooked slowly past sauce into \u003cstrong\u003eapple butter\u003c\/strong\u003e—concentrated, russeted, almost spicy.\u003c\/p\u003e\n\u003cp\u003eWhat fascinates me is the tension between those states remaining present at once:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efresh flesh \/ red skin \/ cider \/ brandy \/ caramel \/ preserved fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe concrete itself looks like that transformation made visible: translucent \u003cstrong\u003ecider-gold, burnt orange and Cortland-red\u003c\/strong\u003e, with pale, delicate plates forming across its surface like thin apple skin, wax or fractured amber.\u003c\/p\u003e\n\u003cp\u003eMade from one Vermont harvest through \u003cstrong\u003eten successive charges of fruit\u003c\/strong\u003e, then released a year later, the 2025 Cortland Apple Concrete is both raw material and archive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe fruit is gone. The harvest remains.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAROMA:\u003c\/strong\u003e tart Cortland flesh · red apple skin · apple crisp · brown sugar · cider · caramel · apple brandy · honeysuckle · apple butter\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e☽•☾ Wild Veil never uses heat, steam, or non-organic solvents, all of which can alter the natural aroma profiles of plants ☽•☾\u003c\/p\u003e","brand":"Wild Veil","offers":[{"title":"1 milliliter","offer_id":50155323130162,"sku":"49","price":80.0,"currency_code":"USD","in_stock":true},{"title":"2 milliliters","offer_id":50155323162930,"sku":"50","price":158.0,"currency_code":"USD","in_stock":true},{"title":"5 milliliters","offer_id":50155325227314,"sku":"","price":380.0,"currency_code":"USD","in_stock":true},{"title":"10 milliliters","offer_id":50155327127858,"sku":"","price":750.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/2887\/0759\/files\/D45D93DB-04E3-44E5-A1DA-9A70CB9E5F42.jpg?v=1789330489"},{"product_id":"nectarium","title":"Nectarium. F\/W 2026 natural perfume. spontaneously fermented Crème Brûlée mango · Japanese Purple Leaf Honeysuckle enfleurage · Chin Shin Oolong flower enfleurage · aged Ali Shan Jin Xuan · woodland bee pollen · Iris pallida orris · sandalwood · musk","description":"\u003ch1\u003eNECTARIUM\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eNECTAR I · F\/W 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003espontaneously fermented Crème Brûlée mango · Japanese Purple Leaf Honeysuckle enfleurage · Vermont Chin Shin Oolong flower enfleurage · aged Ali Shan Jin Xuan milk oolong · Vermont woodland bee pollen · Vermont Iris pallida orris · sandalwood · musk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ethe flower calls the fruit into being\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA nectarium is the secretory tissue of a flower: \u003cstrong\u003ethe place where nectar is made\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eNECTARIUM begins there—in the tiny botanical organ where sweetness is still neither fruit nor food, but secretion. Attraction. A substance made by a flower to call another living body toward it.\u003c\/p\u003e\n\u003cp\u003eAt its center is a \u003cstrong\u003eCrème Brûlée mango I grew and spontaneously fermented for perfume\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eCrème Brûlée is an extraordinarily voluptuous mango even before fermentation. Fresh, its yellow flesh moves through cream and floral tropical fruit into the resinous spice of an Indian-type mango. As it becomes fully ripe, the fruit thickens aromatically: \u003cstrong\u003emango custard, apricot preserves, honey, vanilla-like creaminess, warm resin, almost caramelized fruit\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThen I let it change again.\u003c\/p\u003e\n\u003cp\u003eDuring early spontaneous fermentation, the dense flesh begins to lift: \u003cstrong\u003emango nectar and sparkling apricot, tropical wine, creamy esters and floral resin\u003c\/strong\u003e. At its aromatic peak, the fruit can become almost baroque—\u003cstrong\u003emango crème anglaise, apricot eau-de-vie, rum, orange blossom, caramelized sugar and spicy mango skin\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFortification arrests that living transformation without returning the fruit to what it was. With extraction and age, the overt mango begins to loosen into something more abstract: \u003cstrong\u003elactonic golden fruit, fermented creaminess, resin, honey, aged rum, dried apricot and skin musk\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis transformed mango becomes the flesh of NECTARIUM.\u003c\/p\u003e\n\u003cp\u003eAround it are two flowers captured through \u003cstrong\u003eenfleurage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMy favorite honeysuckle is the purple-leafed \u003cstrong\u003eLonicera japonica ‘Purpurea’\u003c\/strong\u003e. Its flowers open white and age toward buttery yellow, becoming increasingly fragrant toward dusk and into the evening.\u003c\/p\u003e\n\u003cp\u003eIts perfume begins with luminous \u003cstrong\u003ehoney nectar\u003c\/strong\u003e, syrupy but strangely weightless. Transparent white florals hover somewhere between orange blossom, jasmine and tuberose. Cool green vine and tender stem run underneath, while a citrus-blossom brightness gives way to softer impressions of \u003cstrong\u003eapricot and ripe pear\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAs the flowers mature, they become creamier: \u003cstrong\u003evanilla pollen, warm nectar, hay and the faint dried-leaf suggestion of tea\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eI capture those flowers through enfleurage, preserving something of their humid evening exhalation rather than constructing a honeysuckle accord around them.\u003c\/p\u003e\n\u003cp\u003eBeside the honeysuckle are the tiny flowers of my \u003cstrong\u003eChin Shin Oolong tea plant growing at 58 Maplecrest in Vermont\u003c\/strong\u003e, also captured through enfleurage.\u003c\/p\u003e\n\u003cp\u003eHere the tea plant exists before it has become “tea”: alive, rooted in Vermont earth and flowering. Its blossom enters the perfume as a living floral body.\u003c\/p\u003e\n\u003cp\u003eAgainst it is my \u003cstrong\u003ein-house aged tincture of Ali Shan Jin Xuan milk oolong\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eNow tea exists in another state: leaf after cultivation, harvest, withering, oxidation, rolling and drying—and then subjected to another interval of time in my own aromatic archive.\u003c\/p\u003e\n\u003cp\u003eThe naturally creamy, floral character of Jin Xuan folds uncannily into the Crème Brûlée mango. Mango custard meets creamy tea leaf; apricot and floral ester meet the stone-fruit facets of honeysuckle. Soon I can no longer locate where the lactonic quality originates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFruit? Flower? Leaf? Skin?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRunning through all of this is my \u003cstrong\u003ein-house aged tincture of bee pollen gathered from the Vermont woodlands\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eUnlike the singular identity of the cultivar mango, honeysuckle or tea plant, the pollen is plurality: many flowers reduced to dry golden particles, gathered and transported by bees. It brings another texture to the humid perfume—\u003cstrong\u003efloral dust, vegetation, hay, wax, warmth: the reproductive body of the surrounding landscape\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBelow everything is orris from my \u003cstrong\u003eVermont-grown Iris pallida\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe rhizome is almost the inverse of the nectarium. One secretes sweetness outward into the air; the other thickens invisibly underground. The orris cools the perfume with \u003cstrong\u003eviolet, starch, butter and mineral root\u003c\/strong\u003e, drawing all that nectar downward.\u003c\/p\u003e\n\u003cp\u003eFinally, my \u003cstrong\u003ein-house aged sandalwood and musk tinctures\u003c\/strong\u003e extend the creamy grain of fruit and tea toward the body.\u003c\/p\u003e\n\u003cp\u003eNECTARIUM continually confuses the states of its materials:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efruit becomes ferment.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eflower becomes nectar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eflower becomes pollen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eleaf becomes cream.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003erhizome becomes skin.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd eventually all of them become perfume.\u003c\/p\u003e\n\u003cp\u003eNECTARIUM is neither a conventional mango perfume nor a milk-tea gourmand. It is \u003cstrong\u003ehumid, lactonic, pollenous, effervescent, resinous and root-cooled\u003c\/strong\u003e—an examination of the fragrant exchanges through which flowers attract, fruit ripens, microorganisms transform flesh, leaves are transformed by human hands, and aromatic matter continues to change through extraction and age.\u003c\/p\u003e\n\u003cp\u003eIt is the first release in my F\/W 2026 study of four states of botanical transformation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNECTAR → FLESH → SOUR → CURED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe begin above ground, while the garden is still calling outward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe season will descend from here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAROMA:\u003c\/strong\u003e mango crème anglaise · sparkling apricot · honey nectar · orange blossom · tropical wine · vanilla pollen · creamy oolong · hay · violet root · sandalwood · skin musk\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003er a w ☽•☾ m a t t e r\u003cbr\u003eWild Veil natural perfumes are composed by me, Abby, using homemade, wildcrafted and organic aromatics in Vermont. These include my handmade enfleurage, tinctures, enfleurage extraits, absolutes, resinoids and concretes, and floral waxes. I spend as much time growing plants and foraging as I do composing perfumes.\u003cbr\u003e\u003cbr\u003eh o w ☽•☾ t o ☽•☾ w e a r\u003cbr\u003eThe best way to experience a natural perfume is to apply it to well-moisturized skin, without rubbing in (absorption only shortens the wear time of fragrance) and without scrubbing off. Natural perfumes are dynamic and take a minimum of 2 hours to reach their final stage, or dry down. Enjoy the alchemical changes as they unfold from the initial intensity of top notes, to the warmth of the heart, to the depth of lower base notes.\u003cbr\u003e\u003cbr\u003e☽•☾ Wild Veil ☽•☾ alchemy between earth and ether ☽•☾\u003cbr\u003e\u003cbr\u003e☽•☾ All aesthetic material copyright Abby Hinsman 2026 ☽•☾\u003c\/p\u003e","brand":"Wild Veil","offers":[{"title":"1ml sample","offer_id":51796514865458,"sku":"11111","price":60.0,"currency_code":"USD","in_stock":true},{"title":"3ml glass atomizer","offer_id":51796514898226,"sku":"11112","price":178.0,"currency_code":"USD","in_stock":true},{"title":"5ml glass atomizer","offer_id":51796514930994,"sku":"11113","price":295.0,"currency_code":"USD","in_stock":true},{"title":"10ml glass atomizer","offer_id":51796514963762,"sku":"11114","price":580.0,"currency_code":"USD","in_stock":true},{"title":"10ml frosted glass roller bottle","offer_id":51796514996530,"sku":"11115","price":580.0,"currency_code":"USD","in_stock":true},{"title":"5ml amber glass","offer_id":51796515029298,"sku":"11113","price":295.0,"currency_code":"USD","in_stock":true},{"title":"5ml black violet glass roller bottle","offer_id":51796515062066,"sku":"11113","price":315.0,"currency_code":"USD","in_stock":true},{"title":"10ml black violet glass roller bottle","offer_id":51796515094834,"sku":"11115","price":600.0,"currency_code":"USD","in_stock":true},{"title":"10ml amber glass","offer_id":51796515127602,"sku":"11114","price":580.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/2887\/0759\/files\/PXL-20260912_132641008.jpg?v=1789332596"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/2887\/0759\/collections\/rn-image_picker_lib_temp_1f41ad45-16a0-4f34-aa28-46573508b87b.jpg?v=1789333171","url":"https:\/\/wildveilperfume.com\/collections\/f-w-2026.oembed","provider":"Wild Veil","version":"1.0","type":"link"}