History,
Triple Sec liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Made from sweet Para oranges sourced from Brazil and Florida and bitter Bigarade oranges from the Ivory Coast and Sicily Orange peels are carefully separated from the pith and distilled with neutral sugar beet alcohol in a small alembic copper pot still Crystalized sugar derived from sugar beets is slowly incorporated into the resulting distillate
Say hello to your new go-to triple sec. Dimensional orange and the perfect ABV make this an intuitive cocktailing component.
Triple Sec liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Made from sweet Para oranges sourced from Brazil and Florida and bitter Bigarade oranges from the Ivory Coast and Sicily Orange peels are carefully separated from the pith and distilled with neutral sugar beet alcohol in a small alembic copper pot still Crystalized sugar derived from sugar beets is slowly incorporated into the resulting distillate
Say hello to your new go-to triple sec. Dimensional orange and the perfect ABV make this an intuitive cocktailing component.
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