Raspberries and wild berries have a very low sugar content and fermentation alone would produce practically no alcohol. They must therefore macerate in eau de vie for at least one month. Every 100 kg of fruits must macerate in 25 liters of eau de vie with an alcohol content of 50 % as laid down by legislation. Slight fermentation takes place during this period. The mixture is then distilled.

Can be served at either room temperature or straight out of the freezer.