Producer Joseph CARTRON
Joseph Cartron chose to select his cocoa beans in Côte d'Ivoire. The country, the world's leading supplier, is renowned for the quality of its production that has remained in the hands of small traditional family farms. In order to restore all the corpulence and gluttony of the chocolate king, the quality of the fruits is as important as the know-how of the maceration and the distillation: the most beautiful beans of Côte d'Ivoire, slightly roasted and crushed, are carefully worked in our still that will release all the aroma and flavor of cocoa. The addition of Cognac will bring softness and structure to the Joseph Cartron Brown Cocoa Liquor. To the eye: mahogany dress around the old gold disc. The walls of the glass reflect the old gold notes. Sustained, tight and intense leg. Nose: the nose is open, pleasant. Roasting notes with cake flavors. Vanilla notes and gingerbread. On the palate: the mouth is syrupy, unctuous and full with notes of fresh butter. The structure is balanced. The texture soils the palate. The finish is greedy, rich and sweet. Indispensable to the composition of many cocktails. Ideal to enhance desserts.
Producer Distillery Louis ROQUE
A liqueur which will crown a good meal or which will perfume your desserts in a perfect way: ice creams, pancakes, ... Its brown color with golden reflections testifies to its aromatic power. It can be consumed on ice or used to make "autumn kir": a dose of chestnut liqueur for 4 doses of white wine or champagne.
Ingredients: Sugar, Alcohol, Aroma.
Producer Distillery and Domains of Provence
The cool altitude of the upper valley of the Durance and the exceptional sunshine of the Southern Alps provide an ideal environment to get the best Pear Williams in the world. The combination of the natural flavor of pears with Cognac makes DOUCE the most exquisite pear liqueur.
Ingredients: Williams Pear 29,8% brandy, Cane sugar, Cognac 23,6%.
Producer Distillery and Domains of ProvencePerfumed digestive liqueur from Haute-Provence, the Farigoule (which means thyme in Provence), is the very spirit of the scents of Provence. The digestive virtues of thyme make it possible to finish the meal on a light, fragrant and sweet note. - La Farigoule is an authentic and original product that is used in digestive, iced. - It is also appreciated in a coffee background at the end of a meal. - It can also be used in cooking on a grilled chicken, or to enhance the flavors of a pan fried Gambas, or deglazing a sauce accompanying a rabbit. It is a thyme liqueur 40 ° composed of infusion and thyme spirit of Provence (Thymus vulgaris), verbena, angelica and sage, caramel, sugar and alcohol. The thyme is picked up during the month of May, when it is in bloom on the foothills of the Lure mountain by all employees of the company. It is also the occasion of a beautiful day in the open air which then gives rise to a convivial picnic to which everyone longs to participate ... From years to years, the number of participants increases and we even have requests of customers who wish to join us for this day more than friendly. The flowering tops, barely picked up, are macerated in a hydro alcoholic mixture (water and alcohol) for a fortnight. To this maceration, we add (in infinitesimal doses), some plants such as sage, lemon verbena and angelica, in order to enhance the typicity of our product. When the extraction of the aromatic fraction has come to an end, the infusion is withdrawn (aromatic heart of the extraction) and the plants, still impregnated with alcohol and aromas, are distilled in order to recover all the aromas plants: thus we obtain the spirit of the farigoule. After assembling the various components, the Farigoule is controlled, tasted and filtered and bottled. The dress: The color of the farigoule is that of aged gold, weathered by time. Her dress is lipid and shiny. Bouquet: On the nose, the scents are warm and share between notes of garrigue (spicy) and thyme flower. The palate: On the palate we find a vegetal note of thyme flower completed by a lemony aroma that gives the Farigoule a length and freshness in the final. La Farigoule is elegant, generous, round and balanced with a length in the mouth that does not forget. Our tip: Enjoy the Farigoule in a "Provençal" hole on a lemon or thyme sorbet.
TRIPLE DRY LIQUOR JOSEPH CARTRON 40 °
Joseph Cartron's Triple Dry Liquor uses sweet orange (Para from Brazil and Florida) and bitter orange (Bigarade from Côte d'Ivoire and Sicily) essential oils selected from the best farms. Only the heart of the zest is preserved in the elaboration of these essential oils, the bitter white skins being meticulously removed.
The harmonious blend of the two varieties of fruit as well as the traditional character of the recipe ensure an extreme concentration of orange spirit of a rare intensity and make it possible to restore the singular flavor of the bitter orange.
Great Absentee is a bitters (about 35g sugar per liter). This means a more bitter product that contains more wormwood and less sugar.
Grande Absente is composed of alcohol, sugar, infusions and essences of wormwood, sagebrush and star anise, alcohols of green anise, lemon balm and mint, a green dye (blue brilliant FCF and tartrazine)
Producer Château de MonlucThe Armagnac liqueur Pousse Rapière whose old recipe is a well-kept secret combines with the Vin Sauvage (see Monluc), traditional method, to give the Cocktail Pousse Rapière. This Liqueur combines the sweet and round flavor of Orange with the sweet vigor of Armagnac. It owes its name to the rapier, long light sword, brought back from the wars of Italy by Monluc and his Gascon captains. The liqueur Pousse Rapière and the Vin Sauvage have the same origin: the dry white wine of our Gascon hills serves to elaborate traditional methods as well as Armagnac, then transformed into liqueur.
Producer Château de Monluc
The Armagnac liqueur Pousse Rapière whose old recipe is a well-kept secret combines with the Vin Sauvage (see Monluc), traditional method, to give the Cocktail Pousse Rapière. This Liqueur combines the sweet and round flavor of Orange with the sweet vigor of Armagnac. It owes its name to the rapier, long light sword, brought back from the wars of Italy by Monluc and his Gascon captains. The liqueur Pousse Rapière and the Vin Sauvage have the same origin: the dry white wine of our Gascon hills serves to elaborate traditional methods as well as Armagnac, then transformed into liqueur.
VIOLET LIQUEUR JOSEPH CARTRON 20 °
Like the most precious perfumes, Violette Liqueur Joseph Cartron is made from violet absolute, obtained by grinding the most beautiful leaves. A light flower note is added to this aroma concentrate to perfect the blends. With a surprising freshness, the liquor evokes the sweet scent of floral, fruity and powdered sweets of our childhood.
Producer Joseph CARTRON
The seductive blend and maceration of black cherries and sour cherries allow the production of this irreplaceable liqueur. Among the notes that serve as a base for Cherry Brandy, Kirsch brings a tonic and finely scented touch, without forgetting the presence of cognac. To be served as an aperitif, as a digestif, in a cocktail or a fruit salad.
Producer Joseph CARTRON
Kiwi Cartron traces the delicate flavor of the fruit. It is eaten pure, on ice, or at room temperature according to taste. Kiwi Cartron contributes to the success of many cocktails.