Henhouse

To be lit while the kitchen is still hot.

A roast chicken demands a specific atmosphere. To actually enhance the meal, the air requires an injection of sharp, unvarnished acids and bitter greens to keep your palate awake. 

The Acids (Bergamot, Lemon): These top notes act exactly like a squeeze of fresh citrus over a hot, blackened iron skillet. The sharp, cool acid slices right through the heavy, greasy weight of the roasted skin, and pulling out the natural crispness of the bird.

Aromatics (Olive leaves, Clover, Green Leaves): These bitter, crushed elements mimic the backyard herbs- rosemary, thyme, and bay- stuffed straight into the cavity. They catch the savory steam rising from the platter, deepening the raw herbal profile of the pan juices rather than fighting them. 

Base (Alfalfa, Hay, Earth, Musk): The dry, dusty warmth of the pasture grounds the entire meal. It provides a slow- cooked depth that enhances the dark meat, making the entire kitchen smell like an actual working homestead kitchen rather than a modern sterile dining room. You're welcome. 

5 oz