Elderflower liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Elderflower blossoms sourced from Austria and Hungary are steeped in water; sugar is added to the mixture before it is heated to encourage evaporation and create an aromatic concentrate Neutral sugar beet distillate is added to the concentrate before crystalized sugar derived from sugar beets is slowly incorporated 100 grams of sugar/liter 20% ABV