History,
Cherry liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron A combination of one-third Montmorency bitter cherries and two-thirds Chalonnaise black cherries, both grown less than 25 kilometers from Nuits-Saint-Georges, is macerated in neutral sugar beet distillate at room temperature for 4–5 weeks After filtering, crystalized sugar derived from sugar beets is slowly incorporated
Aromatic and sweet without a cloying finish, this liqueur plays beautifully with other spirits, without the medicinal finish sometimes found in other cherry expressions. Try in a Remember the Maine or Singapore Sling.
Cherry liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron A combination of one-third Montmorency bitter cherries and two-thirds Chalonnaise black cherries, both grown less than 25 kilometers from Nuits-Saint-Georges, is macerated in neutral sugar beet distillate at room temperature for 4–5 weeks After filtering, crystalized sugar derived from sugar beets is slowly incorporated
Aromatic and sweet without a cloying finish, this liqueur plays beautifully with other spirits, without the medicinal finish sometimes found in other cherry expressions. Try in a Remember the Maine or Singapore Sling.
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