The vats are loaded with fruit up to 2/3 of their volume, and then topped up with pure alcohol. Maceration, separate for the black cherries and the bitter cherries, is carried out at room temperature and lasts 4 to 5 weeks for a perfect result. The resulting infusions are then racked and carefully filtered. The slow incorporation of crystallized sugar naturally lowers the alcohol content and develops the flavour of the fruit. Cognac and Kirsch are added at this moment of the process: the liqueur is then perfectly well- balanced and reveals all its amplitude. This process is the result of a ‘tailor-made’ recipe – jealously kept secret, which optimizes the ancestral know-how of the Joseph Cartron Company.