Clear as mineral water; pure and viscous. The perfume of orange pulp is delicate alluring and tart...after aeration the aroma turns much more dry peel-like meaning oily and focused. The palate entry is intensely orange peel-like yet more sweet than bittersweet; the mid-palate stage is deeply orangery brisk and crisp sweet and sublimely juicy. Finishes ideally citrusy/tart/astringent then turns lithe and sweet. None better.
The current Cointreau Distillery was first set up in 1849 by Adolphe and Edouard-Jean Cointreau, who were both famous master confectioners, when they started making spirits using only local fruits. The first liqueur to have success in the Cointreau distillery was actually not the now famous orange spirit, but rather a cherry liqueur (called guignolet). In 1875, Edouard-Jean Cointreau’s son Edouard, distilled a spirit from sweet and bitter orange peels—a major novelty for the time since oranges had to be imported from Spain and other warm, dry climates. Edouard bottled the orange liqueur in an amber bottle, which remains the signature of Cointreau today. By the turn of the 20th century, the Cointreau distillery was already selling nearly 800,000 bottles per year of the unique bitter orange spirit and Cointreau opens it’s first branches in Europe as well as developing the Pierriot character, which remains the symbolic image of the brand.