Joining the farmers in their fields, I carefully pull the petals off the flowers, being sure to leave the buds intact on the stem. It’s early, but the atmosphere is cheerful. As we pile handfuls of petals into woven baskets, the farmers tease one another, singing melodic folk songs that have doubtless accompanied the rose harvest for generations. The petals are then transferred to copper stills, where they are submerged in water and gently simmered for several hours. The steam is collected and cooled back into liquid—the basis of rosewater. Many distilleries in Ghamsar pour it over a second batch of petals for a second round of simmering and distilling. This adds extra potency and scent to their final product, which is why, they insist, the rosewater made here is the best in the world.