Bitter Truth Elderflower Liqueur twinkles in the bottle like starlight on hay bales, and the new floral fragrance tickles the nose, transporting you to summer days spent romping around in the English countryside. Bitter Truth Elderflower Liqueur blends the flavours of a spiced aperitif wine and a natural floral liqueur in one bottle. It's great as an aperitif, with wine or champagne, and, of course, in a variety of cocktails.
Tasting Note: Though elderflower blossom is the first thing that hits your tongue, fruit notes like quince and white grape help the celebration of light herbs and spices that slip in and combine with honey sweetness to create a complex drink fit for a picnic.
The Bitter Truth Apricot Liqueur is made with the juice of sun-ripened apricots, apricot schnapps distilled from the same fruit, and just enough sugar. Imagine apricots that are plump, dewy, and yellow-skinned. The Bitter Truth Apricot Liqueur is tempting because of its distinct fruitiness and low sugar content. It's evocative and important in a variety of classic and modern cocktail recipes..
Tasting Note: On the nose, this apricot liqueur has a sweet lightness from the juice and a hint of almond. On the palate, a creamy dried apricot taste appears first, accompanied by a mid-palate burst of caramel biscotti and a final burst of spicy stewed apricots.
Green Chartreuse is the world's only liqueur that is fully green in colour. It has a great presence and is one-of-a-kind. Just two Chartreuse monks are aware of the 130 different plants, how to mix them, and how to distil them into the world-famous liqueur. They're also the only ones who know which plants to macerate in order to get the natural green and yellow hues. They are the only ones in charge of the slow ageing of oak casks.
Tasting Note: The flavours of mint, caraway, and basil stand out. The parallels to the Elixir Végétal are readily evident, but the severity has been decreased.
Coffee is thought to have originated in Ethiopia. It then made its way to the Arabian Peninsula in the sixteenth century. Joseph Cartron chooses the Costa Rican and Kenyan varieties with great care, as both countries are known for the high quality of their coffee shrubs. The Costa Rican variety adds a powerful aromatic punch, while the Kenyan variety balances out the liqueur. Joseph Cartron's Coffee Liqueur gains body and length in the mouth due to the addition of Cognac and Rum in specific amounts. This processing technique aids in the creation of the coffee's entire flavour profile, resulting in an exceptional product.
Tasting Note: A delicious coffee flavour that reflects the characteristics of each coffee variety used in its development.
Melons are chosen with great consideration. Only the heavier fruits - those with the highest sugar content - which are harvested late in the season when they are brimming with sunshine and very ripe. Melon Vert Liqueur by Joseph Cartron is made by macerating the fruits slowly and then adding a small amount of Melon Vert fragrance.
Tasting Note: This liqueur's fresh and unique summer fruit flavour comes from the high quality of this recipe.
The wild sloe (prunelle) is a small violet-colored sloe that only grows in the wild. The sloe turns black and shiny when fully mature, and is harvested after the first frosts in the West European countryside. Only the stones are used to make Joseph Cartron's Prunelle Liqueur, and the elegant flavour of their almonds is the hallmark of its distinctive personality. Slow maceration, combined with the consistency of Joseph Cartron's recipe, captures all of the sloe's distinct flavours. The softness of the stones gives this typical Burgundian liqueur all of its authenticity and finesse.
Tasting Note: A liqueur with a wild sloe flavour from Joseph Cartron's excellent line. Serve over ice or as part of a fruity drink with plenty of ice.
The fruits used to make Joseph Cartron's Pineapple Liqueur are carefully chosen: they come from the best Indonesian fruit farms, which are known for their very sugary, acid-free fruits. The pineapple's strong taste and sweet softness are imprinted by the consistency of the fruits. The liqueur is not filtered, allowing much of the rich and golden substance of the fruit to be retained.
Tasting Note: It tastes like sunshine in a bottle, it's deliciously pulpy. It screams to be used in Pineapple cocktails.
The greedy richness of the coconut and the strength of a delicious Rum give Joseph Cartron's Coconut Liqueur all of its exotism, structure, and length in the mouth. This fresh and gentle liqueur contains all the flavours of the Caribbean and adds finesse and sophistication to even the most decadent of tropical cocktails.
Tasting Note: On the glass's edge, the droplets are strong. The nose is open and filled with exotic sounds. There are traces of coconut milk. The first wave in the mouth is pure and new, with a strong sense of softness and fresh and vanilla hints of milk.
During the 25-day fermentation period, the cherries are stirred every day in vats. The distillation is then carried out in conventional pot-stills by a skilled distiller who carefully distinguishes the first and last runnings from the distillation centre, which is held exclusively.
The young Kirsch Brandy is then usually aged in glass demijohns to produce a balanced and characteristically tasty Brandy. When it comes to mixing the numerous batches of different ages – which can only be accomplished by tasting – the Joseph Cartron Company's ancestral know-how is thoroughly articulated.
Tasting Note: It's a cherry stone with a lot of expression and opulence. There's a certain aromatic elegance here. The aromas aren't ethereal in the least. The first wave is dry and has a big finish. In the mouth, the stone hint is confirmed.