Joseph Cartron moves into vermouth

French liqueur producer Joseph Cartron has launched two new vermouths, each made from a base of Burgundy wine.

Le Vermouth Rouge Joseph Cartron and Le Vermouth Blanc Joseph Cartron are made with a base of Pinot Noir and Chardonnay wines respectively.

The Rouge vermouth has been flavoured with 19 ingredients, including orange, cinnamon, ginger and Sichuan pepper, as well as two fruit infusions. Meanwhile, Le Vermouth Blanc is flavoured with 16 ingredients, including cloves, bay leaves, nutmeg, liquorice and elderberry.

Le Vermouth Rouge is bottled at 17.5% ABV and has aromas of vanilla, Sichuan pepper and orange, followed by red fruits.

The 16.5% ABV Le Vermouth Blanc has an ‘open and well rounded’ nose, while its flavour is described as being ‘balanced in the mouth between spicy, fruity and floral’.

Both products are recommended served over ice or in numerous cocktails.

In 2017, the French liqueur brand introduced Heather Flower Honey Liqueur, which is made with honey from 300 beehives in Landes, south west France.

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Timothy Kelly

Tim is the Founder & Master Distiller at Felene. He developed his passion for the spirits and hospitality business while growing-up and working in his family's restaurant and liquor store business. Tim’s passion for the epicurean lifestyle has found it’s latest manifestation in the Felene Distillery. Tim is a 5-time Gold Medal Award winning Distiller. He has won a Platinum medal at the Prestigious Los Angeles Spirits Awards and his signature vodka was named Best-in-Category by the American Distilling Institute. Mr. Kelly is also a prolific author and writer and his blog is filled with ideas, discoveries, observations and recommendations to help his readers enjoy life’s simple epicurean pleasures.

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