We were honored to receive a tour of the Ecuador Distillery from Gary Young himself on November 20, 2015. Gary Young states that farming is farming when it comes to the fields. However, the key to aromatic farming is the ability to extract oil.
We started the tour by viewing the 3 huge vats (cookers) in which plants/trees begin their distillation process. The plants go into the vats dry, without moisture in it. Some plants can enter the vats directly from the fields. Plants like Manstrante and Dorado Azul have no wait time and are added to the vats right after they are harvested. While plants like Ylang Ylang and Lemongrass require a drying time. While in the vats, steam is released which opens the fibers of the plants/flowers/trees and gas is released. The gas is then sent through the condenser, which changes the gas to liquid essential oils.
While visiting the distillery, Manstrante and Lemongrass were being distilled. We were able to try these special oils right from the essential oil chamber. It was awesome! These oils touch nothing except stainless steel and glass throughout the distillation process.
Afterwards, the sample batches are sent upstairs to their laboratory for GC analysis to test the constituents, molecules, and quality of each batch. Lavender has 112 common molecules and Frankincense has 220 common molecules. Through the testing of the molecules, they determine when to distill and how long to distill each essential oil. When there’s new oils, they pull oil samples every 15 minutes and run tests while they are still distilling. This helps determine the best distill time. For example, through this process they found out that 4 hours of distilling Blue Spruce is the best time to get the highest quality oil. Gary Young says that this prestige testing helps him sleep at night knowing that he’s providing us the best quality of essential oil.
Then the approved batch is sent to be bottled, sealed, and sent to Utah’s warehouse. There it awaits our orders and are sent right to our homes. This farm has the entire Seed to Seal process in the one location.
Gary Young makes sure that the distillery stays clean and is repainted every 6 months because it is a food factory. He wants the floor to be clean enough to eat off of..LOL
To learn more about Young Living’s Seed to Seal Process, visit www.seedtoseal.com
Chelsa Bruno & Dana Ripepe
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