Cartron - Liqueur D´Abricot

Volume: 0.7 litres | Alcohol content: 25% | Chill filtration: Yes | Colouring: No

Special Features:

Joseph Cartron uses apricots with sweet kernels from the Monts du Lyonnais for this liqueur. They contribute pronounced fruit aromas and a subtle almond note. Cognac accounts for 6.3% of the recipe, adding structure to the liqueur.

The apricots are harvested fully ripe and distilled, after which the distillate is blended with a brandy base. Alongside fruit-kernel notes and candied fruit, the liqueur offers light caramel and mild spices. In the glass, it is clear and bright, with an antique-gold colour and orange nuances.

The liqueur can be enjoyed neat, slightly chilled or over ice, and used in fruity cocktails. It also lends itself to flavouring a clafoutis or flambéing a poultry dish with dried fruit. The 0.7-litre bottle contains the liqueur at 25% alcohol.

Tasting Notes:

• Nose: The nose reveals ripe apricots, fruit-kernel notes and candied fruit. Cognac lends notes of bark, accompanied by a hint of floral aromas. Despite the ripe fruit, the aroma remains restrained in intensity.
• Palate: On the palate, delicate fruit combines with Cognac to create a balanced flavour. The sweetness remains subtle, with sweetness and acidity in balance.
• Finish: The finish is long, leaving fruity impressions with pleasant sweetness and no heaviness.

Distillery/Bottler:

Joseph Cartron founded the house bearing his name in 1882 in Nuits-Saint-Georges, Burgundy. Judith Cartron represents the fifth generation of the family and took over its management in 2011. Alongside fruit liqueurs and fruit crèmes, the range includes eaux-de-vie, Marc and Fine de Bourgogne. Selecting fruit varieties is central to the house’s approach: for its Crème de Cassis, for example, it uses the aromatic Noir de Bourgogne variety grown within a radius of around 20 kilometres.

Depending on the product, Joseph Cartron uses maceration, distillation and subsequent ageing. During maceration, the fruit steeps in neutral alcohol for a period determined by the type of fruit. The house’s fruit eaux-de-vie, by contrast, are aged in glass demijohns in an attic deliberately left uninsulated, where they are exposed to seasonal temperature fluctuations.

Facts: