The freshest blackberries and raspberries are chosen. Then the juices are squeezed, soaked in French spirits and left to mingle for four weeks. More French spirits are added. After two weeks the infusion has infused.
Next, the fruit is pressed. The natural juices and sugars are captured. Now the velvety base is blended with extracts of juicy black raspberry and blackcurrants. Fine French cognac, sweet Madagascan vanilla and fragrant herbs are added and they are all left to mingle.