Cointreau brown-jug then finished in Vermont maple

then finished in Vermont maple syrup barrels

You had to be different to get noticed

Fermented in 100% concrete tanks and aged for 18 months in 70% new french oak

and other evocative botanicals

Cointreau brown-jug then finished in Vermont mapleIt all starts at the source. Sweet and bitter oranges peels are the quintessence of Cointreau, and the Master Distillers first mission is to select orange peels based on their aromatic qualities. Cointreaus flavor profile is a symphony of unexpected dualities: It has an instant freshness yet lingers on the palate, is a harmonious blend of nuanced notes yet remains intensely orange. In cocktails, Cointreau serves as a flavor amplifier, helping reveal