Made using a number of fresh and dried herbs. The dried herbs (including lemon balm, anise hyssop, nettles, and coriander) are macerated in neutral grain spirit for a full week, while the fresh herbs (like parsley, tarragon, bay leaves, and marjoram) are left overnight to preserve color and freshness. The resulting tincture is proofed down and sweetened with organic cane sugar and bottled at a rousing 45% abv.