Adolphe and Édouard-Jean Cointreau founded the distillery in Angers in 1849, which bears their name. The triple dry Angevin recipe invented by Édouard-Jean remains secret. The bitter and sweet orange peels are dried for a long time before macerating in brandy. The triple dry is distilled three times in copper stills. Its alcohol content is 40°C. The crystal clarity of the liquor is striking. The nose harmoniously combines the aromas of bitter orange with vegetal scents and the acidity of lemon. The unctuous palate has the assertive character that gives it the strength of alcohol, with a balance between sweet aromas and a hint of bitterness. Cointreau is appreciated alone or on ice. The liquor is also a famous component for the most famous cocktails, such as Margarita, White Lady or Cosmopolitan.