Nelson makes the rum by infusing it with Bosc pears. (This is an 8 hour sous vide infusion which brings a bright, fresh aroma and flavor). The pear brandy’s also made in-house with the same preparation as the rum.
Nelson also makes the drink’s Falernum: an ingredient not be found commercially but historically a widely-used staple in classic cocktails. This is made from light rum, lime zest, clove, almond extract and simple syrup.