Reducing Alcohol Smell in Perfume

It's unusual for the alcohol smell to remain very pungent after 3 months of maceration. While a slight alcohol scent upon initial spray is normal and dissipates quickly, a strong, persistent alcohol smell suggests there might be an issue. Here are some potential reasons and solutions:

• Type of Alcohol: Ensure you are using high-quality perfumer's alcohol (usually 95% or 96% ethanol specifically denatured for fragrance use). Other types of alcohol or lower purity ethanol can have stronger, more noticeable odors that are difficult to mask.
• Maceration Time: Although 3 months is a good start, some complex fragrances may benefit from longer maceration, sometimes up to 6-12 months, to fully integrate and allow the alcohol note to mellow.
• Storage Conditions: Ensure the perfume is stored in a cool, dark place during maceration. Extreme temperatures or light exposure can affect the maturation process.
• Fragrance Concentration: If the concentration of your fragrance oils or absolutes is too low relative to the alcohol, the alcohol smell will be more prominent. Ensure you are using an appropriate percentage for your desired perfume strength (e.g., Eau de Parfum is typically 15-20% fragrance).
• Quality of Fragrance Materials: The quality and specific nature of the fragrance oils or absolutes used can also play a role. Some materials might not blend as smoothly or might require longer to integrate with the alcohol.

What you can try:

1. Continue Maceration: If you used the correct type of alcohol, the simplest solution is often to continue the maceration process for another few months.
2. Check Alcohol Source: If you are unsure about the alcohol quality, consider obtaining a small amount of high-grade perfumer's alcohol and making a small test batch with the same fragrance to compare.
3. Review Formulation: Double-check your fragrance concentration. If it's on the lower side, this could be a contributing factor.

Unfortunately, there isn't a simple additive to instantly remove a strong, persistent alcohol smell if it's due to the alcohol type or a fundamental issue with the blend. Time and proper maceration conditions are usually the best approach.