Grapefruit liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Grapefruits sourced from Israel & Florida are juiced and concentrated before being mixed with neutral sugar beet distillate; crystalized sugar derived from sugar beets is then gradually incorporated
Some natural sediment may appear in bottle
18% ABV
Bright and pithy, this liqueur behaves much like the fresh juice with which it is made. Try as an effortless substitution in a Paloma or Hemingway Daiquiri.
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