How Cointreau is made?

At the base of Cointreau's balance is the marriage of dried peels of sweet and bitter oranges and fresh peels of sweet oranges. The essences of sweet and bitter orange peels are magnified with just three other ingredients: pure water, sugar and neutral alcohol. No artificial flavours are added in Cointreau to preserve its aromatic balance.
Cointreau is still being developed in France precisely in Angers, its birthplace, according to the traditional methods of distillation defined by Édouard Cointreau. The recipe is now kept by our Master Distiller Carole Quinton who is the guardian of Cointreau's rich savoir-faire.