BAY ST. THOMAS (PIMENTA RACEMOSA)

Bay St. Thomas refers to West Indian bay, Pimenta racemosa, also associated with the bay rum name. Its perfumery oil has a fresh, spicy character that may include medicinal and sweet balsamic facets. This combination makes the note more complex than the simple idea of a dry kitchen herb.

The leaves can be steam-distilled to obtain the oil. This is a different plant from Laurus nobilis, the familiar culinary laurel, and the two should not be merged because both are called bay. St. Thomas is part of the note's established naming; it does not independently certify the source of every perfume material. Explore the surrounding citrus and woods to understand how its aromatic spice is framed.