This liqueur is produced to an ancient Burgundy recipe. The sloe berry bearing blackthorn is a wild bush that grows mainly on limestone plateaux of the upper hills of Burgundy. Once the wine vintage is finished and as soon the first frosts arrive, the vignerons make use of their free time before vine pruning starts by harvesting sloe berries. Thanks to the frost, the sloes berries easily detach from the bushes and the vignerons have only to shake the branches and the sloes are collected in sheets placed on the ground. The berries are then brushed vigorously to separate the flesh of the fruit from the core. These are then washed and dried on grids in lofts or attics. Finally ready for maceration, they are entirely immersed in strong alcohol. After 3 months maceration, the alcoholic juice which is then called the ‘infusion’ is extracted and receives a careful supplement of sugar.