Cartron - Liqueur de Triple Sec

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

This Triple Sec brings together two distinct orange varieties: sweet Para oranges from Brazil and Florida and bitter Bigarade oranges from the Ivory Coast and Sicily. Only the aromatic outer peel is used; the bitter white layer beneath it is removed. The essential oils in the peel thus form the basis of this colourless orange liqueur.

The orange peels are distilled with neutral alcohol made from sugar beet in a small copper still. Its pear-shaped upper section allows some of the rising vapour to condense initially and flow back down. As the temperature increases, the vapours pass on to the condenser. This reflux helps concentrate the aromas. Crystallised beet sugar is then slowly incorporated into the distillate.

With its 40% alcohol content and concentrated orange-peel character, this liqueur is well suited to cocktails. The bottle contains 0.7 litres. It is best stored away from light and heat.

Tasting Notes:

• Nose: The nose is fresh and airy without being overpowering. Orange peel is clearly at the centre.
• Palate: On the palate, the liqueur has a rounded, oily texture. Sweetness, orange peel and alcoholic strength remain in balance. When exhaling through the nose, the aromas remain perceptible for an exceptionally long time.
• Finish: On the finish, the alcoholic, peppery spice fades, allowing a lingering, zest-led orange note to emerge.

Distillery/Bottler:

Joseph Cartron founded the house bearing his name in 1882 in Nuits-Saint-Georges, Burgundy, where liqueurs are still produced today. Crème de Cassis de Bourgogne, made from local blackcurrants, is an important foundation of the company's history. From this focus, a range of more than forty varieties developed.

For locally grown fruit, the house works with Burgundian growers, some of whom have maintained ties with the company for generations. Fruits and plants that do not grow in the region are sourced from other growing areas. Processing is tailored to each ingredient and includes cold maceration in stainless-steel vessels and warm maceration in a copper still. Maceration time, sugar quantity and alcohol strength are adjusted separately for each liqueur.

Facts: