Every day since the House’s creation, the same techniques have been passed down and repeated. From the selection of orange peels, chosen for the organoleptic qualities of their essences; to the harmonious blending of ingredients to achieve the ideal aromatic balance; to the grand finale, the distillation in 19 custom copper alembics just like those used by Édouard Cointreau over a century ago. Today, Master Distiller Carole Quinton is the guardian of Cointreau’s rich savoir-faire.
From visiting orange groves in Ghana to calculating the weight of the stills at the distillery, testing new peel varieties in the laboratory to demonstrating the organoleptic qualities of the liqueur to mixologists and distributors around the world... The responsibilities of Cointreau’s Master Distiller are multiple.
As Cointreau’s “nose,” Carole Quinton is the guardian of the brand’s age-old expertise, gustatory memory, and eternal signature. Like a temple keeper, she safeguards the original characteristics introduced by Édouard Cointreau.
As Master Distiller, Carole Quinton is the sixth generation to vouch for Cointreau’s inimitable flavor and unique savoir-faire. A feat of balance, authenticity, and aromatic richness, the recipe has been both preserved and reinvented since its creation.
“My main goal is to perpetuate the original flavor of Cointreau liqueur, the one created by Édouard Cointreau.” Carole Quinton, Master Distiller
THE ART OF MIXOLOGY
It’s official: Mixology has become an art form and the world can’t get enough. Whether enjoyed at sleek Scandinavian counters, in a comfy living room in Buenos Aires, in buzzing nightclubs in Shanghai, or at a restored Chicago speakeasy—savoring a cocktail is an experience.
And Cointreau has proven itself the perfect cocktail complement. From the Sidecar to the Cosmopolitan, the liqueur has been featured in over 500 recipes since its creation, and counting.