We use a total of 12 botanicals, 6 of which are certified organic and 3 of which grow natively in Patagonian Chile, including lemon verbena, winter’s bark pepper and maqui berries. We combine all the botanicals in our hand-made copper still, who we’ve named Florence after the pioneer tourist of our beautiful part of the world. We let the botanicals macerate for 24 hours, before distilling. The resulting distillate is combine with pure Patagonian water and left to rest for two weeks before bottling.