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terroir orange dry peels

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 flavors, 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.


  • Sweet Orange

    Sweet Orange

    Sweet orange peels and essences give to Cointreau their juicy, fruity orange aromatic notes, as well as a bit of floral such as orange blossom, rose, and lavender.

    The sweet orange (Citrus sinensis) peels and essences used in Cointreau come from the Sevilla region in Spain, Ghana, Senegal, and Brazil. The major varieties are Cadenera, Salustiana, Pera, Late Valencia, Sweet Mediterranean, Washington, and a local Ghanaian variety.

  • Bitter Orange

    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 auriantium 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.

  • macerated orange peels

    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.

The Art of Selection

THE ORANGE ROUTE

  • Gathering

    Gathering

    From one year to the next, orange peel quality varies based on climate, sun exposure, and soil. Master Distiller Carole Quinton builds close relationships with growers around the world and ensures extremely rigorous standards are implemented. Planting, flowering, pruning, treating, watering, picking, peeling, drying... Orchard management and harvesting is second nature to her. She then carries out an unforgiving selection, keeping only the finest peels and discarding the rest.

  • dry orange peels

    Drying

    Precise drying conditions are also a critical step. After being pared by hand, the peels are then naturally sun dried for three to five days, depending on the characteristics of the crop and the climate, until they reach a moisture content of 11%.

  • assembly of orange peels and essence

    Assembly

    Once the peels have dried, the Master Distiller defines the proportions needed to obtain the perfect aromatic balance, the one created by Édouard Cointreau in 1885 and only known by the Master Distiller today.

ORANGE HISTORY

ORANGE HISTORY

In creating his renowned liqueur, Édouard Cointreau developed an absolute expertise in 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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The sugar used in Cointreau is sucrose coming from sugar beets.

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Cointreau’s orange dried peels are mainly from Brazil, Tunisia, Ghana, Morocco and Spain (for the fresh peels).

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The alcohol used in the Cointreau recipe comes from sugar beets from the North of France, chosen for their neutrality and purity.

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Cointreau liqueur 40%vol. :
-      is not a genetically modified organism (GMO)
-      does not consist of GMO
-      is not produced from GMO
-      does not contain ingredients (including additives and flavors) produced from GMO
 

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