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and intense layers of fruitiness and peat
The result is clean and mellow on the nose with faint sweet corn
racy acids and a chalky
while notes of cocoa
The flavors of freshly picked berries are prominently expressed
COINTREAU ARGENTINA and intense layers of fruitinessTwo brothers, Adolphe and douard Jean Cointreau, set up a distillery in Saint Barthlemy d'Anjou in 1849 but it was the next generation's douard Cointreau who created the triple sec formula still used today. The liqueur is made by macerating and distilling both sweet and bitter orange peels in copper pot stills, then blending the distillate with neutral alcohol and water to 40% ABV. Clear and crisp in the glass, it delivers candied orange peel and
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