Should you have to pick one alcohol, Grand Marnier would be the one. Not only can it be drunk as is, but it is also used in many food and cocktail recipes.

Grand Marnier - A Recognizable Bottle

Other Types of Grand-Marnier

Cuvee Louis-Alexandre Marnier-Lapostolle Tribute from his family today to Louis-Alexandre Marnier-Lapostolle	Cuvee Centenaire Produced to commemorate the centennial (1827-1927)	Cuvée du Cent Cinquantenaire Blend produced in 1977, to celebrate their 150th anniversary. The first edition was numbered.

Grand-Marnier History

The history of Grand Marnier went from father to son to son-in law, each of them contributed to the creation of the famous alcohol.

In 1870, while staying in the Cognac region, Eugène Lapostolle discovered a land rich in tradition and know-how. Son of Jean-Baptiste Lapostolle, who founded a modest distillery in Neauphle-le-Château near Paris, and curious by nature, he instinctively realized that there was a huge potential.

The magician who would release it was an inventive and dynamic character: Louis Alexandre Marnier-Lapostolle, son-in law to Eugène. In his laboratory at Neauphle-le-Château, in 1880, he invented a new liqueur - an unexpected blend of cognac and orange, a fruit which, at that time, was both rare and exotic.

What started as a family business is now a flourishing business:

• A bottle of Grand Marnier Cordon Rouge is sold every two seconds...
• The Grand Marnier Cordon Rouge remains the first exported liqueur from France.

Fabrication Process

To make Grand Marnier, the Cognacs are aged at the Chateau de Bourg, right inside the French Cognac territory. But it is in Neauphle- le-Chateau (near Paris) that Grand Marnier Cordon Rouge is manufactured.

The bigaradia orange skin is macerated in neutral alcohol before being subjected to a steam distillation. The bigaradia is too bitter to be eaten as such, but it is used in the composition of other alcohol such as the curacao.

The macerated alcohol is then carefully proportioned and blended with the cognac and sugar syrup. This blend of the essence of orange, cognac and sugar syrup gives birth to the noble amber liqueur. It will age in oak casks and is carefully filtered several times for six to eight months, before being bottled and shipped worldwide.