Tasting Notes for Merlet Trois Citrus Triple Sec:
Nose: Bright orange zest and pepper aromas.
Taste: Rich body with soft, fruity notes.
Finish: Fully dimensional orange and custard finish.
Trois Citrus is Merlet’s reinterpretation of the traditional triple sec orange liqueur. The Merlet family worked with one of the greatest bartenders of the world, Tony Conigliaro, to create a perfect cocktail product. Trois Citrus is made with three varieties of citrus: bitter orange, blood orange and lemon. The peels of the citruses are separately macerated in pure alcohol. Most of them are then distilled. The distillates are blended with the non-distilled macerations. A minimal quantity of sugar is added to obtain the final product. The different citruses offer a unique complexity, while low sugar levels allow use in dry cocktails. The high proof of the product makes it possible for bartenders to use it as the base spirit. Thanks to the bitter touch of the non-distilled macerations, the palate appears dryer and the finish is longer.
Merlet Trois Citrus is a perfect ingredients for classic cocktails classiques such as the Margarita, the Sidecar or the Cosmopolitan and is out top recommendation for triple sec.
The Merlet adventure begins in the 18th century when the family produces wine. In 1850, Firmin Merlet set up his first still just outside the village of Saint Sauvant in the region of Saintonge to distill his own harvests. His successor Edouard became the first member of the family to provide fine eaux-de-vie to large cognac houses such as Hennessy. Guy Merlet followed in his footsteps and expanded the distillery.
Generations after generations, the Merlet family refined its expertise and produced unique eaux-de-vie, respectful of the Saintonge terroir. From the copper still to oak barrels, time is the alchemist that lets their eaux-de-vie blossom into harmonious cognacs.
When Gilles Merlet took over the distillery in 1973, the context was difficult for cognac and planting new vines on the family plots no longer an option. Faced with this heart-breaking reality, he began extensive testing of alternative crops. He came up with a great idea: planting blackcurrant. A real challenge in a region exclusively dedicated to vines and cognac.
The first shrubs were planted in 1979 and success soon followed: the quality of the berries was so exceptional that Gilles, using the family know-how, was able to develop his own crème de cassis (blackcurrant liqueur), the Crème de Cassis de Saintonge, in 1983. It’s not just the liqueur that was born then: this date also marks the first appearance of the Merlet brand. The Crème de Cassis de Saintonge was quickly followed by a complete range of fruit liqueurs, now widely acclaimed. Since 2015, there even is a Geographical Indication (GI) Crème de Cassis de Saintonge, with its own legal specifications. A genuine recognition of quality!
Between 2005 and 2008, Pierre and Luc, Gilles Merlet’s sons, decided to get involved in the activities of the distillery. The very experimented Gilles remained at the helm to pass on his know-how and thirst for innovation. Under the leadership of Gilles and his sons, the brand has kept on growing. In 2009, after numerous tests, they successfully pursued one of Gilles’ old projects: combining his distilling and liquor making expertise in one product.
The growth of Merlet liqueurs on the export markets took place right when the cocktail was experiencing a renaissance in several capitals, with London at its forefront. The quality of the Merlet fruit liqueurs seduced the best bartenders, and opened new perspectives for the products. This led the distillery to create in 2011 its cocktail competition for professionals, Sidecar by Merlet. It is now organised in almost twenty countries.
Volume 70cl ABV 40%