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Burgundy is not just famous for its wines but also for blackcurrant (cassis) which has been cultivated there for over four centuries. Since the famous cr\u00e8me de Cassis invention in 1841, the berry production has been developed. The nation\u2019s distillers continue to produce some 16 million tons annually.
\nAssociated with an aligot\u00e9 white wine, another local speciality, Burgundy’s blackcurrant liqueur produces the famous kir aperitif. Its also used for many other recipes of cocktails.
\nLiqueur 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, Chalonnaise Black Cherries or Monts du Lyonnais Soft Stone Apricot.
\nFor 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 like Chambolle-Musigny, Gevrey-Chambertin, Vosne-Roman\u00e9e or Pommard.[\/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
Joseph 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, Joseph 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":"
Being respectful of the terroir and heritage, Cartron\u2019s White Vermouth is produced with a base of 75% Chardonnay from Burgundy.<\/p>\n
The recipe is 100% natural: each of the aromatic ingredients (wormwood, orange, clove, laurel, nutmeg, licorice, elderflower to name a few) are selected carefully. Additionally, Joseph Cartron enhances the formula with three fruit infusions of apricot, sloeberry, and Burgundy peach.<\/p>\n
These infusions create a subtle sequence of tasting notes that are spicy, fresh, and floral.<\/p>\n","protected":false},"featured_media":8288,"comment_status":"open","ping_status":"closed","template":"","meta":[],"yoast_head":"\n