First, the freshest blackberries and raspberries are chosen. Then the juices are squeezed, soaked in French spirits and left to mingle for four weeks. Tick tock. More French spirits are added. More tick tocking. After two weeks the infusion has infused. Bravo. Next, the fruit is pressed. The natural juices and sugars are captured. And bon. We have a delicious, sweet base as velvety as a velvet cushion.