Caraway seeds are placed into vats with natural alcohol derived from sugar beet. The pot stills are steam heated for seven hours with steam passing under the stills at 152°C at 7 bar pressure. Once the distillate passes through the cooling pipes it is collected in inert tubs and then double distilled to produce exceptional clarity of flavour. During the first distillation, the hearts and tails are retained, however the unstable heads are disposed of. The hearts and the tails then together undergo a second distillation from which only the hearts are collected. This clear, stable liquid is mixed with sugar and reduced to 38% abv with ionised water. It remains in vats for two months prior to bottling. It is then rinsed with a neutral spirit, filled and wax sealed by hand. Lifted aromas of aniseed, liquorice and cumin, this sweet liqueur is a wonderful way to end a meal.