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YELLOW CHARTER
Manufacturing by the Monks.
Ingredients: alcohol, sugar, water, vegetable substances including sesame seeds.
130 Plants are essential to produce Chartreuse liqueurs: they are listed in the manuscript that Marshal d'Estrées gave to the Chartreuse Fathers in 1605. Only three brothers, designated by their Order, know the name and have learned how to blend and distill them. . They alone hold the secret which makes it possible to obtain naturally, by maceration of certain plants, the green and yellow colors, famous without the whole world. The brothers also take care of the slow aging in oak barrels: the liqueurs gain that perfection which has made their reputation.
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TRIPLE DRY LIQUOR JOSEPH CARTRON 40 °
Joseph Cartron's Triple Dry Liquor uses sweet orange (Para from Brazil and Florida) and bitter orange (Bigarade from Côte d'Ivoire and Sicily) essential oils selected from the best farms. Only the heart of the zest is preserved in the elaboration of these essential oils, the bitter white skins being meticulously removed.
The harmonious blend of the two varieties of fruit as well as the traditional character of the recipe ensure an extreme concentration of orange spirit of a rare intensity and make it possible to restore the singular flavor of the bitter orange.
Producer Distillery and Domains of Provence
The cool altitude of the upper valley of the Durance and the exceptional sunshine of the Southern Alps provide an ideal environment to get the best Pear Williams in the world. The combination of the natural flavor of pears with Cognac makes DOUCE the most exquisite pear liqueur.
Ingredients: Williams Pear 29,8% brandy, Cane sugar, Cognac 23,6%.
Bepi Tosolini began his liquor and liquor business in the 1940 years, devoting himself to perfecting the art of Grappa production. A passionate believer in preserving local traditions and he has also been a revolutionary in his field, developing new techniques and innovative products. Today, Bepi Tosolini represents the highest expression of quality in the Grappa sector as it currently does in the production of a fine range of liqueurs.
Limoncello is a classic Italian lemon liqueur. Usually served frozen as an after dinner digestivo. Tosolini Limoncello is made in the traditional way, producing a gloriously fresh liqueur with a great sweet lemon flavor. Made in the traditional way, from the zest of lemons from Amalfi and Sorrento. The lemon zest is impregnated with rectified alcohol until the lemon oils are released. The bright yellow liquid is then mixed with the simple syrup.
Producer Joseph CARTRON
Thanks to peppermint from several regions, this liqueur has notes of freshness, tone and diversity. As an aperitif, it is perfect lying flat or sparkling water. Digestive on ice and in cocktails both delicious and thirst-quenching.
Producer Joseph CARTRON
All the flavor of caramel is contained in this delicious liquor which is consumed pure or participates with brilliance to the success of many cocktails and also the finesse of the desserts.
Producer Joseph CARTRON
Last born in the Cartron range, Lychee liqueur brings its delicate and inimitable fragrance.
Lychee Cartron is particularly well-suited to fruit juices and is used in many cocktails.
Producer Château de Monluc
The Armagnac liqueur Pousse Rapière whose old recipe is a well-kept secret combines with the Vin Sauvage (see Monluc), traditional method, to give the Cocktail Pousse Rapière. This Liqueur combines the sweet and round flavor of Orange with the sweet vigor of Armagnac. It owes its name to the rapier, long light sword, brought back from the wars of Italy by Monluc and his Gascon captains. The liqueur Pousse Rapière and the Vin Sauvage have the same origin: the dry white wine of our Gascon hills serves to elaborate traditional methods as well as Armagnac, then transformed into liqueur.
Producer Joseph CARTRON
The name of the fruits that make up this liquor expresses the intensity of its fragrance. The result of their distillation evokes the charm of tropical countries. It will be perfect to bring an exotic note to different cocktails.
Producer Distillery and Domains of Provence
Perfumed digestive liqueur from Haute-Provence, the Farigoule (which means thyme in Provence), is the very spirit of the scents of Provence. The digestive virtues of thyme make it possible to finish the meal on a light, fragrant and sweet note. - La Farigoule is an authentic and original product that is used in digestive, iced. - It is also appreciated in a coffee background at the end of a meal. - It can also be used in cooking on a grilled chicken, or to enhance the flavors of a pan fried Gambas, or deglazing a sauce accompanying a rabbit. It is a thyme liqueur 40 ° composed of infusion and thyme spirit of Provence (Thymus vulgaris), verbena, angelica and sage, caramel, sugar and alcohol. The thyme is picked up during the month of May, when it is in bloom on the foothills of the Lure mountain by all employees of the company. It is also the occasion of a beautiful day in the open air which then gives rise to a convivial picnic to which everyone longs to participate ... From years to years, the number of participants increases and we even have requests of customers who wish to join us for this day more than friendly. The flowering tops, barely picked up, are macerated in a hydro alcoholic mixture (water and alcohol) for a fortnight. To this maceration, we add (in infinitesimal doses), some plants such as sage, lemon verbena and angelica, in order to enhance the typicity of our product. When the extraction of the aromatic fraction has come to an end, the infusion is withdrawn (aromatic heart of the extraction) and the plants, still impregnated with alcohol and aromas, are distilled in order to recover all the aromas plants: thus we obtain the spirit of the farigoule. After assembling the various components, the Farigoule is controlled, tasted and filtered and bottled. The dress: The color of the farigoule is that of aged gold, weathered by time. Her dress is lipid and shiny. Bouquet: On the nose, the scents are warm and share between notes of garrigue (spicy) and thyme flower. The palate: On the palate we find a vegetal note of thyme flower completed by a lemony aroma that gives the Farigoule a length and freshness in the final. La Farigoule is elegant, generous, round and balanced with a length in the mouth that does not forget. Our tip: Enjoy the Farigoule in a "Provençal" hole on a lemon or thyme sorbet.
Producer Joseph CARTRON
Originally it comes from Brazil where the Indians called it "ana" which means perfume. The freshness and the sun of the anannas are perfectly expressed in this liqueur full of heat and voluptuousness. Associated more particularly with rum, he will express himself fully in many cocktails.
Great Absentee is a bitters (about 35g sugar per liter). This means a more bitter product that contains more wormwood and less sugar.
Grande Absente is composed of alcohol, sugar, infusions and essences of wormwood, sagebrush and star anise, alcohols of green anise, lemon balm and mint, a green dye (blue brilliant FCF and tartrazine)
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