Banana liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Bananas sourced from Ecuador are mashed into a pulp and macerated in neutral sugar beet distillate for approximately 10 weeks in stainless steel
After filtering, crystalized sugar derived from sugar beets is slowly incorporated
25% ABV
Complementary to a vast array of flavors, banana is a compelling and intuitive ingredient for use in contemporary cocktails. Try in an Old Fashioned or spiced Daiquiri.
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