Agree that the aroma comes from candied peel/ citrus zest, but you might experiment with KAF’s fiori di Sicilia which is great in ricotta cookies and the like.
As for molds, I read somewhere that you can substitute with an unlined tin can (lined with parchment) for the distinctive tall shape.

Traditional Panettone doesn't use rose or orange blossom water (both can be found at middle eastern/Indian grocers), just orange/lemon zest and vanilla. If you're in Virginia, call Fran's baking supply store in Fairfax to see if they have molds. They are an excellent supplier.

I’m trying to find a specific ingredient that gives panettone an exquisite aroma. It’s a rose or citrus flower water. Is anyone familiar with it? Where can I get it in the VA, MD, DC area?
Also where can I find good quality panettone molding?