The deg-bhapka method
The traditional Kannauj technique of steam distillation in copper degs — unchanged in principle since 1959.
Deg-bhapka is the hydro-distillation method that made Kannauj famous. Unlike industrial steam plants, it relies on the distiller's judgement — reading the heat, the steam and the aroma by hand. It is slower and more demanding, and it produces oils with a roundness that fast methods cannot match.
- 1
The Deg (still)
Botanicals and water are loaded into a copper deg and sealed with cotton and clay.
- 2
The Bhapka (receiver)
Steam carrying the aroma travels through a bamboo pipe (chonga) into a receiver, kept cool in water.
- 3
Slow heating
Wood-fired heat is controlled by hand for hours — too fast scorches the note, too slow loses yield.
- 4
Capture & rest
The oil is separated, rested, then GC-MS tested and batch-coded before bottling.