Coffee liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Coffee beans sourced from Costa Rica and Kenya are roasted and crushed specifically for Cartron
The beans are combined with neutral sugar beet distillate, brought to a light boil, and rested for one day; the infusion is clarified, and the spent beans are once more topped with alcohol, heated, and left to macerate for another day
The second infusion is distilled in a small, copper alembic still to create “spirit of coffee,” which is then combined with the clarified infusion
Crystalized sugar derived from sugar beets is slowly incorporated and careful proportions of Cognac and rum are added for further complexity
25% ABV
Look no further for a robust and nutty coffee liqueur for classic cocktail applications such as an Espresso Martini or pitch-perfect White Russian.
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