Violet liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron · Violet petals are ground to extract their essential oils then evaporated to create an aromatic paste; the paste is then diluted in alcohol, filtered, and concentrated through low-pressure distillation in a small alembic copper pot still to create a mixture known as “violet absolute” · Neutral sugar beet distillate is added to the violet absolute before crystalized sugar derived from sugar beets is slowly incorporated · 100 grams of sugar/liter · 20% ABV
Beautifully aromatic without becoming distractingly floral, this Violette is an ideal supporting player in classic and contemporary applications.
