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TERROIR
The quality of Cointreau liqueur lies, above all, in the quality of its ingredients.
Found in nearly all meridians, the orange has developed different flavours, aromas, and characteristics reflecting the particularities of its terroir. From Brazil to Spain, Ghana to Morocco—Cointreau sources its sweet and bitter orange peels from respected producers before blending them to perfection.
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SWEET ORANGE
Sweet orange peels and essences give Cointreau their juicy, fruity orange aromatic notes, as well as some floral notes like orange blossom, rose, and lavender.
The sweet orange (Citrus sinensis) peels and essences used in Cointreau come from the Seville region in Spain, Ghana, Senegal, and Brazil. The major varieties are Cadenera, Salustiana, Pera, Late Valencia, Sweet Mediterranean, Washington, and a local Ghanaian variety.
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BITTER ORANGE
Bitter orange peels and essences give Cointreau a layered bouquet: initially fresh like mint or very zesty lime, then spicy bergamot, and finally pepper and cardamom notes.
Bitter orange peels and essences (Citrus aurantium ssp bigaradia), better known as Bigarade oranges today, come from Brazil and Tunisia. This orange’s leaf and flowers are also appreciated by the great “nez” of perfumery.
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Macerated Orange
Fresh sweet peels are macerated in a hydro-alcoholic solution for several weeks before their distillation in order to release their best aromas.
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ORANGE HISTORY
In creating his renowned liqueur, Édouard Cointreau developed an absolute expertise in the orange, revealed in all its subtlety. “In the four corners of the world,” according to the expression dear to Édouard Cointreau, the taste and aromatic qualities of the orange peel continue to shine thanks to the authenticity, balance, and richness of Cointreau liqueur.
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