The full strength spirit undergoes a process called “Supercritical CO2 Extraction”, a technology in which carbon dioxide, extracts the alcohol at 73 bars and 30°C. The extraction is carried out at a low temperature to preserve the natural taste profile. The de-alcoholized base is then enriched with vanilla from the Sava region of Madagascar, Indonesian nutmeg and baked apple that all together create the lush, complex flavor of a classic spiced spirit.