Florida bergamot smells like a sun-warmed citrus grove captured in a bottle—imagine biting into a fresh bergamot orange, but with a distinctly creamy, almost floral undertone that sets it apart from typical lemon or orange. It's bright and zesty on first impression, but there's a velvety warmth beneath, like sweet butter melting into candied peel. Unlike the sharp bite of grapefruit or the straightforward tartness of lemon, Florida bergamot carries an almost perfumed quality—slightly soapy, slightly honeyed, with whispers of neroli (orange blossom) woven through. It's sophisticated rather than simply fresh.
Florida bergamot comes from the bergamot orange tree (*Citrus bergamia*), primarily cultivated in Florida (and historically Calabria, Italy). The fruit is relatively small, with thin skin and intensely aromatic zest. Bergapten—a naturally occurring compound—is typically removed through cold-pressing or solvent extraction of the peel to create the fragrant essential oil. This process developed commercially in the 18th century when Italian producers recognised the oil's unique appeal. Florida's warm climate produces a slightly different chemical profile than Italian versions, often yielding a richer, more rounded character. Modern perfumery also uses synthetic molecules (limonene, linalyl acetate) to supplement or replicate bergapten-free versions.
Bergamot is the sparkling top note that captures first attention—it provides luminosity and bite to fragrances. In classic compositions (like Eau de Cologne), it's the leading voice. Perfumers balance its citrusy freshness with warmer base notes to prevent it from evaporating too quickly. It bridges citrus and floral territories, making it remarkably versatile in both fresh and gourmand compositions.
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