Cordials

Built on the bedrock of the iconic French liqueur Crème de Cassis de Bourgogne, Joseph Cartron has been producing benchmark fruit liqueurs in Burgundy since 1882. Over time, the Cartron range has expanded to over 40 expressions as well as the world’s first Burgundian vermouths.

Local Burgundian fruits are used whenever possible, sourced from farmers with whom the Cartron family has built relationships over generations. When producing expressions from fruits or botanicals not endemic to the region, Cartron seeks out the very best varieties from all over the world. Depending on the expression, ingredients are either cold-macerated in stainless steel or hot-macerated in Cartron’s humble alembic copper pot still. All liqueurs are produced with a base of neutral alcohol derived from sugar beets and naturally sweetened with crystalized sugar; the blanc and rouge vermouths are made with Burgundian Chardonnay and Pinot Noir, respectively. Maceration time and technical nuance, sugar content, and final ABV all vary, tailored to best feature the individual agricultural delights Cartron has sought to celebrate since its inception.

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Discover the captivating essence of Joseph Cartron Violet Liqueur, skillfully crafted in the heart of Nuits-Saint-Georges, Burgundy, France. This exceptional liqueur pays homage to the delicate beauty of violet flowers, creating a sensory experience like no other.

The journey begins with the meticulous extraction of essential oils from hand-picked violet petals. These precious oils are then carefully evaporated to create an aromatic paste, capturing the true essence of the flowers. Diluted in alcohol and subjected to low-pressure distillation in a small alembic copper pot still, a magnificent mixture known as "violet absolute" is born.

To achieve the perfect balance of flavors, the violet absolute is blended with neutral sugar beet distillate. This exquisite combination is then enhanced with the gradual incorporation of crystalized sugar derived from sugar beets. The result is a harmonious composition, with 100 grams of sugar per liter, showcasing the remarkable depth and sweetness of the violet liqueur.

Indulge your senses in the beautifully aromatic world of Joseph Cartron Violet Liqueur. Its enchanting fragrance evokes the essence of violets without overpowering the senses, striking a delicate balance that is both alluring and captivating. This exquisite liqueur serves as an ideal supporting player in a wide range of classic and contemporary applications.

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A legendary alpine herbal liqueur that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is Génépy, a petite variety of artemesia (often translated into English as “mountain sage”) found principally in the high mountains of the Savoy. Its bright herbal and fresh flavors have long been associated with the mountain air and adventure.

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Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – three separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac. The result is a rich, complex and balanced liqueur that will bring new sophistication to your Punches, Slings, Fizzes and, of course Cocktails. It is also delicious straight up or on ice. Learn More

Created by steeping wild elderflowers in sugar beet alcohol, then adding natural sugars, the end result is a beautifully balanced, floral, and aromoatic liqueur. Since 1834, the Combier distillery located France’s Loire Valley, has practiced a unique craftsmanship. Learn More