Posted by Arctic Wolf on May 14, 2013
Adolphe and Edouard-Jean Cointreau first established their distillery in 1849. Although their first success was with a wild cherry liqueur called Guignolet (still available in France); they are more famous for the production of their sweet orange liqueur, Cointreau which was first distilled by Edouard-Jean’s son Edouard. The first bottles of Cointreau were sold in 1875, and by the early 1900′s, sales had reached 800,000 bottles per year. The brand is now owned by Rémy Martin, with annual estimated sales of 13 million bottles, world-wide.
According to the Cointreau website, this orange liqueur is produced according to a secret recipe which includes sun-dried orange peels, alcohol, sugar and water. It is bottled at 40 % alcohol by volume.
You may click on the following excerpt to read my review of this iconic orange liqueur.
“… The nose is very nice with a clear orange notes radiating from the glass into the breezes. I catch wiffs of both fresh-cut Valencia oranges, and what smells to me like the peel of both Mandarin and Curacao oranges. I also note a distinct impression of lemon drop candies wandering through those clear orange notes …”
A few years ago, I designed a bar drink for Old Parr Superior Whisky, which uses Cointreau in conjunction with lime juice and Orange and Mango Soda. The cocktail called, the Scottish Tumbler, has been included at the end of the review for your enjoyment!
Cheers Everyone, and please remember to enjoy your cocktails in a responsible manner!
Posted in Cocktails & Recipes, Liqueur, Liqueur Review, Orange Liqueur | Tagged: Cocktails, Cointreau, Liqueur Review, Old Parr Whisky, Orange Liqueur, Remy Martin | Comments Off
Posted by Arctic Wolf on January 20, 2010
Its time to return to Scotland and sample one of the most decorated Scottish Blends ever produced, Old Parr Superior 18 year Old Whisky. Old Parr Superior, is blended and bottled by MacDonald Greenlees Distillers, who in turn are owned by Diageo (click on the link to go to the Diageo website.)
Old Parr Superior was named by Jim Murray as the 2007 World Whisky of the Year, in his 2007 Whisky Bible. This recognition caused quite a stir and a fair amount of consternation, as the blend was only available overseas, in the Pacific Rim markets. But collectors and whisky aficionados may now begin to rejoice as rumors have begun to circulate that this whisky is coming to North America.
So in preparation of this event I have prepared a review of the Old Parr Superior whisky using a bottle from my own private collection to sample and taste. Here is an excerpt from my hard work:
“The whisky arrives in the mouth with a soft chewy peat. The soft peat completely envelops the palate, and it is as if you have to chew through the smoke and peat to get at the other flavours. As the Old Parr sits on my tongue, the other flavours pop out of the smoke one by one…”
You can read the full review here:
Posted in Cocktails & Recipes, Scotch Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Cocktails and Recipes, Old Parr Whisky, Scotch Whisky, Whisky, Whisky Review | 2 Comments »