ETHEREAL OILS PRODUCED
An ethereal or essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. An oil is “essential” in the sense that it carries a distinctive scent, or essence, of the plant. The mandarin peels and oils are steeped in strong alcohol to extract the essential oils, aromas and key taste elements. This is what is called the maceration.
SELECTION OF SPICES & PLANTS
Mandarine Napoléon thanks its well-balanced and smooth pallet to the addition of a variety of spices and plants. When enjoying Mandarine Napoléon, you can pick up hints of nutmeg, cinnamon, clove and cardamom.
GREEN & BLACK TEA
Unlike with most Triple Secs or brandy-based orange liqueurs, you won’t experience any medicinal after burn when enjoying Mandarine Napoléon straight and un-chilled. The full-bodied back pallet of Mandarine Napoléon is a result of adding black and green tea during the maceration process. The aged cognac finishes the pallet.
THE DISTILLATION
The macerated strong alcohol is distilled in Arnold Holstein copper pot stills to obtain a concentrate, or as we call it, a distillate. We only use the finest middle part, the heart of the distillation. The first part, the head of the distillation is volatile and the flavor is unstable. The last part of the distillation, the tail is due to levels of methanol that occur at the end of a distillation process.
COGNAC BLEND
The heart of the distillation leaves us with an 88% alcohol distillate. We blend the distillate with the finest aged cognac on the market to give Mandarine Napoléon its round pallet.
SUGAR, CARMINE AND WATER
Now the Mandarine Napoléon is almost ready for consumption. Due to the distillation, the sugars of the mandarins were extracted. We add sugar and water to get Mandarine Napoléon to its best taste at 38% alcohol. The addition of natural carmine gives Mandarine Napoléon a consistent and beautiful amber color.