ANDREA rosin has been around for over 20 years now. While countless musicians have used and shown their appreciations of its quality, the manufacturers never stopped experimenting and looking for something more unique and fascinating to offer serious musicians.
In 2018, to celebrate its 10th year anniversary, they introduced the new ANDREA SANCTUS ROSIN.
Sanctus is formulated to provide more possibilities in the sound of stringed instruments. This unique combination of two sophisticated rosin formulas provides the optimum balance for sound and bow control. These formulas have been put into two separate areas in one special rosin cake to show the clear definition of their roles. The outer ring formula has been designed to give a silky-smooth playing feel and to produce a focused sound on the strings. The centre formula responds and kicks in when the player demands more power and gutsiness from their instrument. The sound of these formulas when combined is noticeably more focused with enhanced tonal strength. Ultimately, it stimulates your musical mind to explore the endless possibilities in your sound.
How Andrea Sanctus Rosin is made:
About 65% of the ANDREA SANCTUS ROSIN formula contains Hydrogenated Rosin. This rosin is from pine trees, and it goes through the hydrogenation process, causing the rosin molecules to get hydrogenated.
It stays very stable in the high temperature process of ANDREA rosin making and greatly increases the rosin molecule’s resistance to oxidation.
Outer Part Formula
The Outer part is formulated to find the optimum balance with the centre part formula which physically has softer and stickier characteristics.
The outer parts for violin and viola rosin (light amber colour) is physically harder than the one for cello (dark olive colour) to resist the friction of the bow hair, which ultimately controls the amount of the centre formula applied.
The outer parts are made first in small batches. About 50 of them are made in one round.
The Centre Part Formula
There are 3 different centre parts for violin, viola and cello. They are formulated based on ANDREA SOLO rosin but a lot more concentrated. This is the most challenging part of the whole process in terms of labour, and the temperature needs to be right. If it is too hot, the outer part shatters. If it is too cool, it gets quite messy when pouring.
Heat treatment and cooling process
Because the initial bow contact surface needs to be even in order to get both parts to be broken in, the top surface is treated with heat.
It takes about 3 hours to fully cool down before it gets packaged mainly because the soft centre part takes longer time to cool.
