Every few months I take out a box of essential oils and carefully lay them out on my kitchen table, organising them in order from sweet-smelling to musty. On the left will be scents like juniper berry, lime, frankincense and bergamot; in the middle, woodish fragrances such as sandalwood and cedarwood; on the right, the darker stuff of patchouli and pine needle – and occasionally, when I’m feeling brave in my endeavour to make the perfect beard oil, lavender.
Next I fill several large vials with a mixture of carrier oils, usually almond, jojoba and argan (and normally with almond making up the bulk as it’s the cheapest). I then begin mixing in various essential oils: a dash here, a dash there. There’s no science to my method, just free-pouring and nose work, as I bob around like some sort of Willy Wonka-style perfumier.
I make some vials sweeter and others darker, even broodier.
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