Local apples, crab-apples, and pears create the base alcohol. During the second distillation, native berries: maqui, murta, and sauco are added. To overcome the hurdle of seasonally-grown herbs, the master distiller’s mother suggested making essential oils from each wild herb varietal in order to capture their essence year-round. A proprietary blend of these essential oils: tepa, laurel, mint, paramela, and canelo are vapour-infused on the third distillation — giving the spirit a truly unique flavour and viscosity.