The distilling firm of Cointreau was founded in 1849 by two brothers Adolphe and Edouard-Jean Coinrteau, who were confectioners in Angers.

Cointreau is made with the peel of bitter oranges from the Caribbean, sweet orange peel from Spain, neutral alcohol, sugar and water.

Aroma: fresh and zesty mandarin orange zest with a touch of naval orange oil and a faint waxy overtone. Deeper notes of preserved lemon and a touch of spiced honey.

Taste: explodes with zesty, bright orange and lemon with undertones of spice, nutmeg and cinnamon with boiled lemon sweets. Refined and clean.

Finish: dry with spice, bitter orange zest and whisky marmalade.