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Burgundy is not just famous for its wines but also for blackcurrant (cassis) which has been cultivated there for centuries.<\/p>\n
Associated with an aligot\u00e9 white wine, another local specialty, Burgundy\u2019s blackcurrant liqueur produces the famous kir aperitif. It is also used for many other recipes of cocktails.<\/p>\n
Liqueur companies are also working with other local fruits like the P\u00eache de Vigne (peach from the vineyard) from the Burgundian slopes, Lloyd George Raspberries, Montmorency Sour Cherries or Chalonnaise Black Cherries.<\/p>\n
For Eaux-de-Vie, local companies buy local Williams pears from the orchards. And Marc and Fine de Bourgogne, the producers have supply from the best appellations in the C\u00f4te de Nuits and C\u00f4te de Beaune areas.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”20900″ img_size=”400×200″ alignment=”center”][vc_column_text]<\/p>\n
Cartron has been established in 1882, with strong roots in the town of Nuits-Saint-Georges in the heart of Burgundy\u2019s cru vineyards.<\/p>\n
For its Cr\u00e8mes and Liqueurs, the company selects the fruit varieties the closest in spirit to the Burgundian terroir.<\/p>\n
They are the most aromatic, those that are most likely to reveal their very singular perfume in pure alcohol. This is even if they are more fragile, more costly and more difficult to find.<\/p>\n
For the production of its Eaux-de-Vie, Cartron buys the whole harvest of Williams pears from the orchards. It is including the big fruits, the tastier, those usually kept for table consumption.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Beans from Costa Rica and Kenya. Roasted and distilled in a copper bowl, before being mixed with rum and cognac to create a perfect balance with the coffee. The result is a solid coffee liqueur without colour or flavourings.<\/p>\n
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