A selection of sweet oranges from Brazil and Florida (Pera) and bitter oranges from the Ivory Coast and Sicily (Bigarade) results in a bouquet of notes, smooth and sour altogether. Maceration of orange zest in pure alcohol, in a copper pot still, for several hours, is followed by a distillation. The resulting spirit is blended with crystallised sugar, cognac and several other fruit based components which are a family secret. The final product is filtered before bottling.
Cartron has been a family business since 1882, with strong roots in the town of Nuits-Saint-Georges at the heart of Burgundy’s cru vineyards. The soil of this region has been producing high quality fruit for centuries, which for have been used in the production of Burgundy wines, or fruits to produce juices, liqueurs and fruit brandies.