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then moves into sandalwood and faint wood smoke on a long
Deliberately low in liquorice
racy acids and a chalky
and a smooth
COINTREAU ARGENTINA then moves into sandalwood andTwo 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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