Cointreau

Maison Cointreau, founded in 1849 in Saint-Barthélemy-d'Anjou near Angers, is internationally renowned for its orange liqueur, crafted under the direction of Carole Quinton. The house maintains a rigorous focus on ingredient selection and transparency in its process, using only carefully selected sweet and bitter orange peels, combined with high-purity beet alcohol.

Cointreau is produced starting from a neutral beet alcohol at 96% ABV, to which rehydrated orange peels, water, and sugar are added. Distillation takes place in copper column stills, preserving only the "heart" of the distillate to ensure maximum aromatic and flavor expression. No artificial colors or flavors are used, and the final product is bottled without aging, maintaining an alcohol content of 40%.

On the nose, Cointreau reveals a precise citrus intensity, with notes of fresh orange peel and a subtle spicy undertone. On the palate, it offers a clean and balanced entry, with a silky texture and a development that alternates between sweet and bitter notes, perfectly integrated with the alcohol. The finish is long-lasting, featuring elegant bitterness and a prolonged aftertaste.

Due to its purity and structure, it is recommended to serve Cointreau neat, over ice, or as an essential component in classic cocktails—especially in drinks like the Margarita, Cosmopolitan, or Sidecar.