Violet liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron
Violet petals are ground to extract their essential oils then evaporated to create an aromatic paste; the paste is then diluted in alcohol, filtered, and concentrated through low-pressure distillation in a small alembic copper pot still to create a mixture known as “violet absolute”
Neutral sugar beet distillate is added to the violet absolute before crystalized sugar derived from sugar beets is slowly incorporated
20% ABV
Beautifully aromatic without becoming distractingly floral, this Violette is an ideal supporting player in classic and contemporary applications. Try in an Aviation or add a complementary quarter ounce to a Negroni.
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