Violet liqueur made in Nuits-Saint-Georges in Burgundy, France, by JosephCartronViolet petals are ground to extract their essential oils then evaporated to create an aromatic paste; the paste is then diluted in alcohol, filtered, and concentrated through low-pressure distillation in a small alembic copper pot still to create a mixture known as violet absoluteNeutral sugar beet distillate is added to the violet absolute before crystalized sugar derived from sugar beets is slowly incorporated100 grams of sugar/liter20% ABV

Beautifully aromatic without becoming distractingly floral, this Violette is an ideal supporting player in classic and contemporary applications.