Mathilde Pear, Peach, Raspberry and Black Currant are made form infusions of fruit in order to extract all their aromas and flavors. The fruit is steeped in alcohol for several weeks and the infusion is stirred several times each day to obtain a harmonious mix of fruit and alcohol. The alcoholic strength is gradually reduced by adding pure water. The fruit is removed when the process is complete and premium cane syrup is added to balance the flavors and natural acidity of the fruit. Mathilde liqueurs are entirely natural - no stabilizers or preservatives are ever added.