The Guignolet is the first recipe of La Maison Cointreau and also the first success. This recipe was created by nuns from the Loire valley in 1632. They created this delicious liqueur with maceration of different kinds of “Guigne” cherries from Anjou (the region around Angers). Edouard-Jean and Adolph recreated this forgotten recipe when they started. They always kept this original recipe in small production, for the family and few employees.
Tasting notes of ruit cake, dried apricot, cherry and prune jam with mild cinnamon.