Blackberry liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Wild blackberries are harvested at the end of summer from the local, premier cru known as Les Roncières
The berries are macerated in neutral sugar beet distillate for 4–5 weeks in stainless steel at room temperature before the infusion is decanted and filtered
After filtering, crystalized sugar derived from sugar beets is slowly incorporated
18% ABV
Wild blackberries lend this liqueur expressive aromas that shine through in simple and complex applications alike. Try in a Bramble or in a simple highball with vermouth blanc and club soda.
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