The sixth-generation member of the Cointreau family explains his role as a heritage manager and shares what goes into the making of the well-loved liqueur.
Tell us, what exactly does a heritage manager do?
Essentially, I protect and develop the history of the house. It’s quite a flexible role—I work with distributors, bartenders and journalists to promote the spirit, or sometimes I’m at the distillery to work with the master distiller.
Which of the hats do you find most interesting?
I love being at the distillery. Once you enter, you see big red copper beaks and large stained-glass windows that bring in beautiful light. The best time to go there is during winter. We start the distillation process very early, so it’s still dark when you arrive. The production begins as the sun comes up and slowly, the aroma of oranges fills the air.
Clue us in on one of your favourite bars:
I really like Limantour in Mexico City. The bar itself is shaped like the letter “L”, with one part inside and the other jutting out on the street. This set-up is a great way to embrace the street culture in Mexico. Plus, the bartenders are extremely talented—they choose great spirits, always work with fresh fruit and make their own syrup.
What trends have you noticed lately?
People today don’t just want to drink booze; they want to understand where the ingredients are from and learn the process behind it. The education and awareness is at an all time high. cointreau.com