Grand Marnier Quintessence
Quintessence, the alchemy of Cognac and Double Parfum
On the occasion of the Tax Free World Exhibition, Grand Marnier has launched in Cannes Black Pearl, Grand Marnier Quintessence, the first new Grand Marnier creation since the release of Cent-Cinquantenaire to mark the 150th anniversary in 1977. Like Cent-Cinquantenaire, Quintessence is a marriage of Cognacs and the distilled essence of bitter orange. Grand Marnier uses the same bitter oranges, grown in Antillas on 500 hectares, selected for all of the brand’s marques. However, to produce Quintessence, a unique recipe, called “Double Parfum,” has been implemented. First, orange peels are imported in France as dried quarters. Re-hydrated, orange peels macerate in 60°alcohol. The maceration is distilled, giving an orange very delicate, subtle and fresh "premier parfum". This first perfume is then used for a second maceration of orange peels, to extract more orange essence. A second distillation follows, furthering the flavor refining, giving in the end a richer, amazingly tantalizing and delicious flavor: the "Double Parfum". The Cognacs used to create Quintessence all come from Grand Champagne, the most prestigious cru zone in the Cognac region. The age of these cognacs range from 25 to 100 years and have been carefully selected from the Grand Marnier Paradise, the place where extra-old "eaux de vie" are kept. The oldest of the Paradise cognacs is 1875. A specific selection of 1906 and 1955 Grande Champagne Cognac is provided for the Quintessence blend. More than 20 different Cognacs are included in the "reference" Cognac in order to keep an equal quality through the years, each one depending on climate. At last, Cognacs, orange “Double Parfum” and sugar are blended together to create the perfect balance and Quintessence goes to barrels to rest for a six months' marriage period in small French oak casks. Only at the end of this marrying time, the Maître de Chai judges Quintessence to have reached the perfect harmony.
