Joseph Cartron Crème de Cerise

Joseph CARTRON has carefully selected for this liqueur the black "Chalonnaise" cherry and the sour "Montmorency" cherry, which grow on the Burgundy soil. They are harvested at the end of June, when fully ripe.

Separate vats are loaded with fruit, Chalonnaise on one side, Montmorency on the other, up to 2/3 of their volume, and then topped up with pure alcohol. The maceration is carried out at room temperature and lasts 4 to 5 weeks for a perfect result. At this stage, the resulting infusions, a blend of spirit and juice, are
tasted before being carefully decanted. Then both infusions are blended in due proportion, in the same time as crystallised sugar is slowly mixed. This operation naturally lowers the alcohol content and develops the flavour of the fruit.

Tasting Notes: Black "Chalonnaise" cherries enhance the full body of the Crème de Cerise, the sour "Montmorency" cherries bring the necessary acidity. The result is a perfect balance and a complete expression of cherry flavours.