Production Ozric and Chantal Armstrong have been growing and distilling Roses since 1992. The workforce of this small family-run business ranges from one to six according to the seasons. The flowers are usually ready for picking at the end of May, peak in June and the flushes continue on until October when the cold and rain make the roses prepare for winter. The flowers are picked first thing in the morning. This is because the essential oils are gradually released from the blooms throughout the day so picking needs to be done as early as possible. Baskets full of the hand picked blooms are taken to the still, where distillation of the flowers is carried out immediately by boiling them gently and condensing the steam. The oil rises to the top of the distillate and is separated off. The rose water, still containing a large amount of soluble oil, is bottled for sale. Spectrographic tests have shown Cawthorpe Hall Rose Water to be of excellent quality, with a full range of beneficial compounds and completely free of contaminants. No additives or preservatives are added to the pure rosewater. It has a high oil content making it suitable for burning in a vapouriser. It is the only floral water made from distilled English Roses.