History,
Ginger liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Ginger root sourced in Thailand and Brazil is finely sliced and steeped in neutral sugar beet distillate for 4 weeks before the infusion is distilled in a copper pot still
Crystalized sugar derived from sugar beets is slowly incorporated into the resulting distillate
With just the right amount of spice, acidity, and texture, this ginger liqueur maintains its structure in mixing applications, unlike some of its competitors. Try in a classic Moscow Mule or with lime and club soda in a low-ABV Rickey.
Ginger liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Ginger root sourced in Thailand and Brazil is finely sliced and steeped in neutral sugar beet distillate for 4 weeks before the infusion is distilled in a copper pot still
Crystalized sugar derived from sugar beets is slowly incorporated into the resulting distillate
With just the right amount of spice, acidity, and texture, this ginger liqueur maintains its structure in mixing applications, unlike some of its competitors. Try in a classic Moscow Mule or with lime and club soda in a low-ABV Rickey.
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