Cointreau Liqueur

The popularity of Cointreau was originally driven in Britain by an English wine shipper, George Glendenning, who discovered the liqueur when visiting Bordeaux in 1902. He was so impressed that he travelled to Angers to meet Edouard and subsequently started importing Cointreau. However, in 1923 Glendenning informed the Cointreau family that their product was too sweet for the British palate and an extra dry version for the British market was created. It is this ‘triple sec’ (triple dry) version that has since been marketed around the world.

Cointreau Liqueur Tasting Notes

Nose: 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.

Palate: Explodes with zesty, bright orange and lemon with undertones of spice, nutmeg and cinnamon with boiled lemon sweets. Very refined and clean.

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

Distillery Information

Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau. Their first success was with the cherry liqueur guignolet, but they found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported. Cointreau & Cie SA was family-owned until 1990, when it merged with Rémy Martin to form Rémy Cointreau, now a publicly traded company.

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