Ferrand Dry Curacao Triple-Sec, 70cl

Product Information

Solerno Blood Orange Liqueur: Produced in Sicily,Solerno (80 proof)is a premium liqueur with a deep, darker orange flavor. It has a neutral spirit base and goes through three rounds of distillation: one with whole Sanguinello blood oranges, one with blood orange peel, and one with Sicilian lemons. The terms Triple Sec, Curaçao, and orange liqueur are often used interchangeably. All three are fruit liqueurs with Orange liqueurdescribing the general subcategory of sweet liqueurs with orange flavor. All triple secs are not the same. Read the ingredients list on the label so you know just what is in that bottle of triple sec. You might be surprised at finding extra sugar or sweeteners and a few ingredients that you can't pronounce. Even classic desserts like Crêpes Suzetteuse a Triple Sec like Cointreau to bring a complex orange taste to the dish. Other dessert ideas are stuffed French Toastor Mango Flambe. Notable brands Triple Sec usually is see-through, while Curaçao is mostly sold as colored versions (blue and orange). Even the market leader in the Triple Sec category, Cointreau, is colorless despite many thinking otherwise due to the iconic orange-colored bottle.

Fun fact: the bottle was originally named Curaçao Marnier because of its high brandy content, but after Cesar Ritz, the founder of the Ritz Hotel, dubbed it a "grand liqueur," the name was changed. There's no set ABV for either Curaçao or Triple Sec. Also, the typical range for both is similar, with 15- 40% for Curaçao and 20 - 40% for Triple Sec.Triple sec is a very similar type of liqueur to curacao only it uses both sweet and bitter oranges. when the original curacao was brought to Europe by the Dutch, everyone was impressed. Triple Sec: Triple sec is the French answer to Dutch curaçao. Both Cointreau (pronounced kwahn-troh) and Combier have claimed to be the first triple sec. Secmeans "dry" in French and triple sec is often thought to mean"triple dry," though it can refer to a triple-distilled liqueur. There's also a claim that the name refers to the third attempt at Cointreau's recipe (the one still in use). Today, "triple sec" is more of a generic term for an orange liqueur and there are many brands that vary greatly in quality, flavor, and sweetness. Cointreau and Combier are the most trusted premium brands available; many are considerably lower in quality, typically not palatable on their own. This liqueur is often clear, though some with a brandy base may have a golden color. Most triple secis 60 proof; Cointreau and Combier Original are 80 proof. In addition to Bols adding blue coloring, there’s some debate as to who exactly started the name Triple Sec (which in this case, you can use synonymously with curacao). Some claim it came from Cointreau, who went through multiple iterations of branding – and ultimately removed it once a flood of cheap triple sec hit the market. Others claim it was a label for the distillation process. Regardless of where it started, Triple Sec supplanted Curaçao in some name conventions, and you can now swap the names interchangeably. Curaçao: A sweet digestive liqueur made wine or grain spirit-sugar and orange peel. It was first made by the Dutch, who used as a flavoring agent the Citrus Aurantium Curassuviensis, a bitter orange first discovered in Curaçao, a Dutch West India Island. Colors, red, white, blue, green and orange To put it simply, all are orange-flavored liqueurs.The biggest difference is color. Triple sec is clear in color while orange liqueurs and orange curacao can range from lightly citrus colored to neon orange. The name Curacao nods to the name of the island where Curacao is often made, though orange curacaos do not need to be made on the island anymore.

Cointreau (since 1875) claims to have invented the name Triple Sec, based on the 3 different types of oranges they use. However, Jean Baptiste Combier also claims to have invented the term Triple Sec (triple distilled). But we’ll leave that battle to them. Is the difference between Curaçao Liqueur and Triple Sec marketing driven? The different ingredients in Triple Sec and Curacao lead to slight variations in taste and smell. Both liqueurs have a very fragrant aroma and a distinct orange note. Senior & Co, a company started in Curaçao, is the only company that has always produced its liqueur from the peels of the laraha from Curaçao. The family, Senior and Chumaceiro, started selling their liqueur in 1896 in their pharmacy in small quantities. In 1947 they bought the landhuis ("country manor") Chobolobo in Willemstad, where the distillery has since been housed. The company states that it is the only one that uses native laraha fruit, and label it Genuine Curaçao Liqueur. [10] Give it a swing with Bourbon, Giffard Crème de Cacao, and Angostura Bitters for a Choco Old Fashioned In 1896, Senior & Co. started producing Curaçao Liqueur with the Laraha orange peel. Up until the early 21st century, Senior only communicated with Curaçao Liqueur. But as the name Triple Sec became the industry standard and a product name, we now communicate with Curaçao Triple Sec. This is mainly to make it easier for consumers to understand what the product is, the same as Cointreau did in their beginning.Curaçao can be sold in numerous forms, though the most common are the orange-hued dry curaçao and blue curaçao, which is dyed bright blue. But what about the ingredients? While you’ve probably experienced blue curacao at one point or another it would be a mistake to think that it was identical to other curaçaos – like Pierre Ferrand Dry Curaçao. The magic in this starts with the base, and develops from there through the addition of spices and the orange used. Some ingredients, like your Mr. Boston Triple Sec are low level, orange flavored neutral spirits gussied up with sugar. Others, like Grand Marnier, are brandy based and intrinsically have underlying notes of oakiness and grape brandy.

One popular variation of Curacao is Dry Curacao which is less sweet than the standard liqueur, offering a deeper orange taste and a dry finish. Triple Sec vs. Curaçao: Detailed Comparison Curaçaois another generic term for orange liqueurs with a distinct bitter orange taste. The liqueur is similar to Triple Sec in appearance and flavor and is a vibrant orange liqueur with an alcohol content of 15 - 40%. Made from Laraha oranges ( Citrus aurantium currassuviensis)from Curaçao, this liqueur gained its distinctive slightly bitter taste. This triple distillation, most likely, is also the reason for the name of the liqueur: Triple Sec - three times dry. It once was a quality indication rather than a product name.Pierre Ferrand Dry Curacao is modeled after classic early 20th century French orange. It features Laraha oranges infused in grape brandy, combined with a distillate of walnut skins and prunes aged in brandy and cognac, and toasted sugar aged in barrels. Triple Sec was invented in 1834 in the kitchen of distiller Jean-Baptiste Combier and his wife, Josephine. They combined Hawaiian oranges and sweet Valencia oranges, creating a distinct flavor through their three-step distillation method. The flavor of Triple Sec is very orange-forward and citrusy. Its strong orange aroma comes from the essential oils in the peel of premature oranges. Triple Sec and Curaçao are produced with a neutral spirit base that gets infused with the peels from oranges. Borducan Orange Liqueur: This orange liqueur is oftencompared to Cointreau, though it's not a triple sec. It is less sweet but with a bolder orange flavor accented with Alpine herbs and saffron. Borducan is produced in northern Italy, has a neutral spirit base, and is bottled at 70 proof.

Originally, Curaçao was produced only from the Laraha oranges growing on the island of Curaçao. But only Señor & Co., located in Curaçao, is still doing that. Based on sugar cane; infused with Laraha orange peels from Curaçao, traditionally produced by Señor & Co.Both types of orange liqueur usually work with a neutral base spirit to ensure the orange flavor shines: Triple Sec often with sugar beet, native to Europe, while Curaçao is typically based on sugar cane, growing in the Caribbean region. The spirit base for cordials is often neutral, but it certainly doesn't have to be. A robust spirit like whiskey, for example, can mix beautifully with other flavoring agents. Common flavors include fruits ranging from stone fruit to citrus and berries to nuts, as well as coffee and chocolate and even aromatic spices and seeds. Some liqueurs include a touch of cream to round out the other tasty elements.