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Our Craftsmanship


D’JANAÉ fragrances are crafted using the ancient “Deg-Bhapka Method” that requires time, precision, and skilled hands. This is a “hydro-distillation method,” in which natural ingredients such as flowers, herbs, or woods are gently heated with water. When cooled, the condensed vapor is collected and absorbed into a natural base, usually sandalwood oil, which enhances depth, richness, and longevity. 

This slow process preserves authenticity, ensuring that each fragrance remains pure and long-lasting. 
 

Apparatus and Equipment Used in the Deg-Bhapka Method: 

1. Deg: 

A large copper vessel that is used to hold 10 kg to 160 kg of fragrant materials, including floral, herbal, and roots.  

2. Chonga: 

It is a hollow bamboo pipe, wrapped with twine for insulation. It acts as a condenser and connects the Deg to the Bhapka. 

3. Bhapka: 

Bhapka is simply a receiver that is made of copper material. It is connected to the deg through the chonga. It contains 5 to 10 kgs of base material and collects the distilled essence. 

4. Gachchi: 

A cooling tank surrounds the Bhapka, helping condense the vapor into liquid form. 

5. Kuppi: 

It is a leather container used to store the attar. It allows excess moisture to evaporate, leaving behind the concentrated fragrance. 

The Procedure 

  • - The Deg is filled with water and natural materials such as flowers, herbs, or roots. Then, the lid (Sarpos) is sealed with cotton and clay to prevent steam leakage.  

  • - The vessel is heated using wood and cow-dung cakes through a traditional furnace (Bhatti). As the mixture boils, fragrant steam travels through the Chonga into the Bhapka. 

  • - The Bhapka is kept cool by regularly changing the water in the Gachchi. Once sufficient distillation is achieved, the process is paused by cooling the Deg with a wet cloth. 

  • - Then the mixture of oil and water is separated either directly from the Bhapka or by transferring it to an open trough. The water is returned to the Deg for further distillation. 

  • - If the desired concentration is not achieved, the process is repeated. Once perfected, the attar is stored in the Kuppi for maturation.