Cointreau has been made in Angers, France, since 1885, when Édouard Cointreau perfected its balance of dried sweet-and-bitter orange peels and fresh sweet-orange peels. The process hasn’t changed since: peels are hand-cut, sun-dried for three to five days, then rehydrated and distilled in copper alembics with only pure water, sugar and neutral alcohol added, no artificial flavours. Cointreau’s own description calls the result “a captivating ode to orange,” built from more than 40 olfactive notes across its sweet and bitter peels.
CHARACTER
Orange Peel: the liqueur’s core, a marriage of sweet and bitter orange
Rose: a floral note the brand associates with the sweet-orange blossom
Lavender: joins rose on the floral side of the nose
Cardamom: part of the bitter-orange’s spiced progression
Black Pepper: the peppery note that closes the bitter-orange side
TASTING NOTES
NOSE- Zesty and fresh, opening on orange blossom and rose before a spicier bergamot and pepper edge.
PALATE- Intensely orange, a harmonious balance of sweet and bitter peel with nuanced florals underneath.
FINISH- A clean freshness that lingers, carrying the orange character through to the end.
