Family Values: Inside the legacy of Cointreau

Alfred Cointreau on why passion, creativity and equality lie at the heart of the company's heritage

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In the beginning, the Cointreau family business was a bakery. After that we became producers of confectionary and it was only then that my family first began distilling fruits. It became the dream of brothers, Edouard-Jean and Adolphe Cointreau, to become distillers of liquors. So, in 1849, they closed the bakery and opened a distillery.

Their first approach was to work with fruit from the region of Anjou in France, and show respect for authentic recipes. The first success of the family was Guignolet, a cherry liqueur, from a recipe originally created by nuns in the 16th century, using a specific, small, variety of the fruit.

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