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Cointreau first began when in 1849 Adolphe Cointreau, an Angers confectioner at the time, decided to diversify the family business to include liqueurs. The iconic recipe for Cointreau triple sec was created in 1885 by Adolphe’s brother, Édouard.

Overseen by Master Distiller, Carole Quinton, copper column stills are filled sweet and bitter orange peels, alcohol, sugar and water and left overnight. Once distilled, water and sugar beet are added to turn it into a liqueur.