Curacao Triple Sec

A selection of sweet oranges from Brazil and Florida (Pera) and bitter oranges from The Ivory Coast and Sicily (Bigarade) results in a bouquet of notes, smooth and sour altogether. The different flavors call to mind the Curaçao Island
and the West Indies.

The maceration of orange zest in pure alcohol in a copper pot still during several hours is followed by a distillation.

The resulting orange spirit is blended with crystallized sugar, water to lower the percentage of alcohol and coloring when needed. The final liqueur is filtered before bottling.