He told me that while the processes for making all flower waters are generally indistinguishable—flower petals are mixed with water and distilled in vats before the flowers' fragrant oils are removed from the water, then added back in, to taste—Carlo's is unique. While other producers further concentrate their rose water to create a stronger-smelling product, Carlo adds back only some of the pure, originally extracted oil, or “aroma,” until the balance is right. The final product is a lightly floral eau-de-vie, so delicate it can be sipped neat. The difference in quality is apparent at first sniff: Carlo's reminded me of fresh flowers in the cool spring air, not the wallop of potpourri that other flower waters pack. Use it to flavor ice cream, pastry doughs, fruit salads, or cocktails.