Description
Selection and blending of the cherries, here lies all the secret of the delicate aroma and the roundness of the Joseph Cartron Creme de Cerise de Bourgogne Burgundy Cherry liqueur. The fruits are grown locally, less than 25kms from Nuits-Saint-Georges. 18% ABVThe same producers, since several generations, supply Joseph Cartron with two meticulouslyselected varieties. The proportion of fruits used is very precise 1/3 Montmorencya bitter cherry and 2/3 Chalonnaisea black cherry, and gives all its perfume and orchardfreshness to this fruit liqueur.TASTING NOTES To the eye ruby coloured and dense robe. The legs are strong on the sides of the glass.To the nose the nose is precise. The stone dominates with a perfect fruit maturity. Very pure.In the mouth the first wave is mellow. The texture is round, oily and underlined by a very aromatic fruitiness which dominates the sweetness. Very fine finish. Feeling of fully biting into the fruit.Delicious straight on ice. Essential in the making of numerous cocktails.In Royal Cherry 1/5 Joseph Cartron Creme de Cerise de Bourgogne + 4/5 Burgundy Aligote or Cremant de Bourgogne.According to the Auxerre recipe 1/5 Joseph Cartron Creme de Cerise de Bourgogne + 4/5 red wine, Gamay type.CREATION The vats, separate for the black cherries and the bitter cherries, are loaded with fruit to 2/3 of their volume then topped up with pure alcohol. Maceration is carried out at room temperature and lasts 4 to 5 weeks time for the colour and aromas of the cherries to be fully transferred to the alcohol.The infusions obtained are then decanted, carefully filtered and finally blended. The slow incorporation of crystallized sugar naturally lowers the content of alcohol and develops the flavour of the fruit. The fruit liqueur is then ideally saturated and full of expression. This process is the result of a tailor-made recipe jealously kept secret as well as the ancestral know-how of the Joseph Cartron Company.
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