For centuries in Kashan, families rise before dawn during the short spring bloom to hand-pick Damask roses. The petals are gathered cool and fresh, then rushed to copper stills the very same morning.

This practice, called Golabgiri, has been celebrated for generations: pure water, fresh petals, gentle heat — nothing else. The result is a crystal-clear distillate with a soft floral soul.

Fine rosewater is judged by clarity, a clean damask aroma (no sharpness), and a smooth taste with light sweetness. Traditional copper stills and slow distillation protect the delicate volatiles.

We favor single-origin batches from Kashan with no added essences or sugar — just the flower, water, and time.

Add a spoon to sholeh zard, faloodeh, or bastani sonnati. Mist over fresh fruit, fold into whipped cream, or brighten a cup of black tea. A little goes a long way — begin with a few drops.

Store cool and dark; keep capped to preserve the bouquet.