Joseph Cartron Liqueurs
Joseph Cartron Liqueurs
Joseph Cartron is a range of World class Liqueurs now finding its way into many of the world's top bars. Joseph Cartron is a family owned business established in 1882, Joseph Cartron is based in the famous wine region of the Nuits-Saint-Georges in Burgundy, France.
The process begins with fruit growth which is closely monitored by the production manager up to 4 months prior to harvest for ripeness and sugar levels. When it is deemed ready for picking, the fruits are harvested then preserved via freezing at -18C. This occurs around July each year. The reason for preserving is to suspend the freshness of the fruit as it impossible to produce the finest liqueurs in such a short period of time all at once.
Varietals grown in the region include: Cassis Noir (Blackcurrent), Mure des Roncieres (Blackberry), Framboise (Raspberry) and Pèche de Vigne (Peach from the vine)
Liqueurs are categorized by Joseph Cartron into styles according to the processes and sugar requirements.
1. The Crèmes, whereby fruit is macerated in a vinimatic machine consisting of:
60% Fruit; 30% Neutral Spirit and 10% Water.
Fruit is crushed and finishes in the vinimatic machine where neutral alcohol derived from the distillation of sugar beets is added. The result of the maceration is an infusion of fruit flavours into the alcohol with a good balancing aroma and natural acidity. Crystallized sugar is added to boost the flavour of the fruits, with the marrying process lasting approximately nine hours. Sugar concentration is set as a standard of production for the Crème de Cassis with a minimum amount of 400g per litre, however, Joseph Cartron has a concentration of 580g. For the other Crèmes the minimum amount required is 250g per litre, but again, Joseph Cartron’s typically have a concentration of 330g per litre. All in all, the production process takes roughly 7-10 weeks
2. The Grande Tradition Liqueurs, produced via Blending or Distillation.
Depending on the fruit type, it is either distilled or blended. Fruits such as Mandarin (distilled using the peels) and Cocoa bean go through this process. Distilled to a relatively low alcohol volume, 130g of sugar per litre is then added. Other fruits are blended using neutral alcohols and sugar. Concentrated fruit juices are also added to produce the final product.