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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=”7441″ img_size=”400×200″ alignment=”center”][vc_column_text]<\/p>\n
Joseph Cartron has been and remains a family business since 1882, with strong roots in the town of Nuits-Saint-Georges in the heart of Burgundy\u2019s cru vineyards.
\nSince July 2011, Judith Cartron is President of the company, thus representing the fifth generation and the first woman at the head of the company.
\nFor the production of its Cr\u00e8mes and Liqueurs, the company selects the fruit varieties the closest in spirit to the Burgundian terroir, the most aromatic, those that are most likely to reveal their very singular perfume in pure alcohol and this even if they are more fragile, more costly and more difficult to find.
\nFor the production of its Eaux-de-Vie, Joseph Cartron buys the whole harvest of Williams pears from the orchards, 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":"
Joseph Cartron is very specific about the cherries they use for their Cr\u00e8me De Cerise De Bourgogne. The recipe features 2\/3 Chalonnaise – a black cherry variety that are rich with perfumed aromas and fruit freshness – and 1\/3 Montmorency cherries – which bring an enjoyable bitter quality to the liqueur.<\/p>\n
Well blended and balanced, this would make for some excellent cocktails, but be just as delicious served over ice.<\/p>\n
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