Every day since the House’s creation, the same techniques have been passed down and repeated. From the selection of orange peels, chosen for the organoleptic qualities of their essences; to the harmonious blending of ingredients to achieve the ideal aromatic balance; to the grand finale, the distillation in 19 custom copper alembics just like those used by Édouard Cointreau over a century ago. Today, Master Distiller Carole Quinton is the guardian of Cointreau’s rich savoir-faire.

MASTER DISTILLER

As Cointreau’s “nose,” Carole Quinton is the guardian of the brand’s age-old expertise, gustatory memory, and eternal signature. Like a temple keeper, she safeguards the original characteristics introduced by Édouard Cointreau.

As Master Distiller, Carole Quinton is the sixth generation to vouch for Cointreau’s inimitable flavor and unique savoir-faire. A feat of balance, authenticity, and aromatic richness, the recipe has been both preserved and reinvented since its creation.

TERROIR

The quality of Cointreau liqueur lies, above all, in the quality of its ingredients. Found in nearly all meridians, the orange has developed different flavors, aromas, and characteristics reflecting the particularities of its terroir. From Brazil to Spain, Ghana to Morocco—Cointreau sources its sweet and bitter orange peels from respected producers before blending them to perfection.

Masterclass