Buds from pine trees in the mountainous part of the Doubs department (county) are harvested in June, and left to dry in bud stores. What happens then is that they are macerated in alcohol and distilled using a still equipped with a bain-marie.
After sugar is added they obtain this delicious liqueur which provides us with a so-special breath of fresh nature from the depths of forests in the Franche-Comté area.