The raw material for LECARRÉ brandy is grapes, and the company carefully selects acid white grape varieties to create delicate wines for distillation. The distillation process itself is carried out using two different types of pot stills: traditional double-distillation copper alembics and "Coffey-type" column stills. The double-distillation process in copper stills adds smoothness and fruitiness to the brandy, while the Coffey still imparts spiciness and complexity. This unique distillation process is a key component in creating the signature and identity of LECARRÉ brandy.

After distillation, the fresh distillates are transferred into French oak barrels to mature slowly in LECARRÉ's humid cellars. The aging process is essential in developing the aromas, colors, and complexity of the final blend, which is harmoniously blended by the cellar master. The result is an elegant and mature spirit that is full of rich, complex flavors.