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ABOUT OUR PRODUCTS

BANANE

The varieties of bananas consumed in the modern era have been perfected over thousands of years, allowing Cartron the opportunity to select the ideal type for their liqueur production. The Ecuadorian bananas used in Joseph Cartron Liqueur de Banane are known for their intense yellow color and aggressively arched fruit shape in addition to their quality and unique flavor. ​To the eye: pale yellow On the nose: Sweet floral aromatics develop into scents of ripe banana On the palate: Overwhelming fresh fruit appears immediately before being subdued by a delicate caramel finish. The texture is round with a silky oiliness.

CACAO BRUN

Joseph Cartron uses cocoa beans from small family farms on the Ivory Coast. The beans are roasted and crushed in their native land before being brought to Cartron for maceration and infusion in our small unique pot still, capturing the rich aroma and flavor of the high-quality beans. The addition of Cognac brings mellowness and structure to Joseph Cartron’s Brown Cacao Liqueur.

​To the eye: mahogany with a slight gold rim in the glass. Strong, tight legs.
On the nose: Sweet brioche at first which opens up into intense notes of cocoa nibs. Hints of vanilla and gingerbread.
On the palate: the first taste is unctuous and mouth-coating with hints of fresh butter. A round, lush mid-palate, explodes with cocoa that finishes spicy and slightly bitter.

CAFÉ

Joseph Cartron carefully selects the highest-quality coffee beans from Costa Rica and Kenya. The two varieties are methodically combined, resulting in complexity and intense depth of flavor. A touch of cognac and rum are also added, contributing to the lush body and balance of the liqueur.

To the eye: dark walnut color with copper legs and golden reflections on the sides of the glass.
On the nose: aromatic and pleasant, reminiscent of freshly brewed coffee, with hints of smoked wood and toast.
On the palate: lush and textured with a long finish.

CRÈME DE CERISE (Cherry)

Local cherries, grown just outside Nuits-Saint-Georges, are the secret to Joseph Cartron Crème de Cerise. The same producers have been supplying Joseph Cartron with two perfectly selected varieties of fruit for several generations, and the recipe and technique for blending are precise: 1/3 Montmorency – a bitter cherry, and 2/3 Chalonnaise – a black cherry. The Burgundy fruit’s particular
floral aromatics, natural sweetness, and bright flavor are perfectly captured in every bottle of Joseph Cartron Crème de Cerise.

To the eye: dark, ruby hue.
On the nose: bright and intense fruit.
On the palate: round and oily with an elegant finish. Feeling of biting into fresh fruit.

CRÈME DE FRAMBOISE (Raspberry)

Our fruit producers, located in the Hautes Côtes de Bourgogne area, just outside Nuits-Saint-Georges, have been the same for many generations ensuring particular attention to the fruit. Delicate Lloyd George and Rose de Plombières raspberry varieties add vibrant flavor to this unique and beautiful spirit and wonderfully highlight the lush fruit of the region.

​To the eye: cherry-red
On the nose: lush and intense fruit is immediate on the front, which dissipates into sweet floral aromatics
In the mouth: bright, intense fruit and full round mouthfeel. A long pleasant finish is dryer than one might expect.

CRÈME DE MURE (Blackberry)

The last berries of summer, wild blackberries, are carefully harvested once fully ripe. Joseph Cartron only uses wild blackberries, which are much more aromatic than their cultivated counterparts and give Crème de Mûre des Roncières (Wild Blackberry Liqueur) the bright and juicy sensation of biting into a fresh blackberry in the French countryside.

​To the eye: ruby colored with a slight blue rim in the glass. Dense legs.
On the nose: fresh with strong aromatic power. Soft and elegant.
On the palate: bright and unctuous at first with a balanced texture and sweetness. Dense bright fruit on the mid-palate finishes with light spices.

CRÈME DE PÊCHE DE VIGNE

A wide variety of peaches grow in France, and those in the Bourgogne region are particularly known for their sweetness and aromatics. The fruit specifically selected to make the Joseph Cartron Crème de Pêche de Vigne de Bourgogne is grown on the slopes of the Hautes Côtes de Bourgogne. These small white peaches reveal red-flecked flesh, giving the spirit its gorgeous golden color and intense aromatic flavor.

To the eye: bright and golden.
On the nose: lavish yet elegant. Juicy fresh fruit with subtle floral notes.
On the palate: the mouth is round and oily with a rich texture and juicy mid-palate.

CRÈME DE CASSIS

The aromatic power of fresh fruit, length on the palate, and unctuousness are the signature characteristics of the Crème de Cassis de Bourgogne Double Crème by Joseph Cartron. Our blackcurrants, exclusively of the noblest varieties, the Noir de Bourgogne, are chosen with the greatest of care. Grown on the slopes of the Burgundy Grands Crus around Nuits-Saint-Georges, the fruits are harvested early in the summer when at full maturity. Joseph Cartron, being very attached to the quality of the local terroir, has spent generations building relationships with the local producers of Noir de Bourgogne blackcurrants. These relationships are essential to preserving the maximum character of this unique variety of fruit with a low yield (roughly 3 to 4 tons per hectare) which requires careful and constant care.

​To the eye: garnet-red and opaque with violet-colored legs in the glass. Brilliant intensity.
On the nose: powerful and dense. The fruit concentration is exceptional, with a sensation of stewed fruit. It is fruit in its purest form.
On the palate: full, round, and generous with a suave, velvety feeling.
The fruit is of great maturity but without excess.
The finish is pure and extensive with a soft mouthfeel.

LIQUEUR DE GINGEMBRE (Ginger)

Ginger has long had a prestigious reputation in France, going all the way back to the XVIIIth century when Madame du Barry offered it to each of her lovers. Today, Joseph Cartron uses the best quality ginger roots from Thailand and Brazil in our spicy and herbaceous liqueur.

​To the eye: crystal-clear
On the nose: hints of spices and white pepper develop into fresh wet straw and ginger root
On the palate: an astonishing, sweet florality up front followed by notes of wet earth and spice. Dry spicy finish.

IMPERIAL CARTRON

Imperial Cartron Triple Orange with Cognac uses essential oils from sweet Para orange peels, which we source from Brazil and Florida. Only the skin of the peel is kept in the production of these essential oils, the bitter white pith being meticulously discarded. This orange essence, along with a small amount of bitter cherries, is incorporated with pure alcohol through distillation in a small unique still. A touch of Cognac brings body and a pleasant lingering finish to the Imperial Cartron.

​To the eye: pale topaz
On the nose: dense yet soft. A beautiful complexity wrestling between sweet aromatic orange-flower and bitter orange peel.
On the palate: full and generous mouthfeel is quickly accompanied by bitter orange peel. Sweetness is discreet and balanced with a pleasant lingering finish.

PAMPLEMOUSSE ROSÉ (Grapefruit)

The fruit used in Joseph Cartron’s Pink Grapefruit Liqueur undergoes a rigorous selection process coming from the best orchards of Israel and Florida, where citrus bursts with sunshine and natural sweetness. The quality of the fruit, in addition to the carefully executed Cartron family recipe, results in an aromatic spirit with beautiful rose color and an even better natural grapefruit flavor.

To the eye: pale pink and slightly opaque.
On the nose: fresh grapefruit peel with hints of peppermint.
In the mouth: soft and oily at first, followed by a bright, juicy mid-palate and a slightly bitter finish reminiscent of grapefruit oil

SUREAU (Elderflower)

The medical virtues of elderberry have long been recognized in the Western world, then later in the East, where the plant was used for its dark berries, white flowers, leaves, and even bark. The flowers are the most aromatic part of the plant and are what is used to create Joseph Cartron Sureau Liqueur. We source our elderflowers from Austria and Hungary, where the quality is exemplary, and one can find the perfect balance between sweet florality and tart fruitiness in the delicate blossoms.

​To the eye: crystal-clear with slight yellow hues.
On the nose: elegant, delicate, subtle, and very expressive. The aromatic finesse of the white flowers is ever-present.
In the mouth: soft and round at first taste, followed by a pure and fresh texture in the mouth. The discreet sweetness finishes with subtle florality and notes of tart fruit.

TRIPLE SEC

Joseph Cartron’s Triple Sec is made from the essential oils of the sweet Para orange from both Brazil and Florida and the bitter Bigarade variety from the Ivory Coast and Sicily. Only the outer peel is kept in the processing of these essential oils, the bitter white pith being meticulously discarded. The harmonious blending of the two varieties of fruit, as well as the traditional character of this recipe, ensure a bright and intense spirit with immense character.

​To the eye: crystal-clear in color with intense legs.
On the nose: the nose is fresh and airy with elegant aromatics of orange oil and blossoms.
On the palate: round and oily mouthfeel. Good overall harmony between sweet, tart, and bitter orange. Lingering finish.

VIOLETTE

Joseph Cartron imports carefully cultivated quality violets from Egypt. Like the finest perfumes, Joseph Cartron’s Liqueur de Violette is macerated from violet leaf ‘Absolute’ and then combined with violet flower aromas to achieve the perfect blend of floral aromatics. Of astonishing freshness, this liqueur evokes soft perfume, both floral and fruity.

​To the eye: a brilliant violet hue in the glass
To the nose: subtle and elegant. Fresh and floral with a pleasant intensity of violet, enhanced by herbal touches.
On the palate: supple and round with immediate fruit notes. The wild violet floral bouquet on the mid-palate is elegant and soft. The texture is airy and lingers slightly, resulting in a pleasant and refined finish.

NOIR TEA FUMÉ (Smoked Black Tea)

Joseph Cartron Black Smoked Tea Liqueur is produced from Imperial Gold tea, one of the most interesting smoked black Chinese tea blends. It is made from a combination of whole Spruce smoked leaves of Lapsang Souchong and dried jasmine flowers, which are carefully added during the drying process. Our Imperial Gold tea blend benefits from the prestigious “Orange Pekoe” grade which is only designated to the finest black tea picked from young aromatic and flavorful leaves.

To the eye: a sparkling copper and bronze hue
On the nose: the smoky tea notes are delicate and well-balanced with light wood notes.
On the palate: supple and round on the front palate then wood and smoke develop. A long finish that is quite tannic with lingering smoke.

VERMOUTH BLANC

Aromatic plants, flowers, and stone fruits are carefully macerated separately at room temperature in a mixture of water in preparation for blending. The timing is not left up to chance and is specific for each ingredient, with aromatic plant and flower macerations lasting from 5 to 15 days and stone fruit macerations ranging from 2 to 6 months. The wormwood maceration, the use of which is essential to the Vermouth Statutory Regulations, is then distilled in our small pot still. The resulting spirit is blended with the infusions and Burgundy Chardonnay (which represents 75% of the volume). The final step is the gradual incorporation of the crystallized sugar, which further develops the flavor.

VERMOUTH ROUGE

Aromatic plants, flowers, and stone fruits are carefully macerated separately at room temperature in a mixture of water in preparation for blending. The timing is not left up to chance and is specific for each ingredient, with aromatic plants and spices left to macerate for 5 to 15 days and red fruit macerations ranging from 2 to 6 months. The wormwood maceration, the use of which is essential to the Vermouth Statutory Regulations, is then distilled in our traditional still. The resulting spirit is then blended with the infusions and Burgundy Pinot Noir (which represents 75% of the volume). The final step is the gradual incorporation of the crystallized sugar, which further develops the flavor.