Buy Grand Marnier Cognac XO
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Marnier®’s Cognac XO is a 100% Grande Champagne cognac from the best production area in the Cognac region. An exceptional blend of up to 30 rare and very old cognacs, it demonstrates the House of Grand Marnier®’s know-how in the art of blending and ageing cognacs. Our Cellar Master, Patrick Raguenaud, uses the same craftsmanship when he blends the Grand Marnier® special cuvées: Cuvée du Centenaire and Cuvée du Cent Cinquantenaire.
Grand Marnier Cordon Rouge is an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol (70 Proof in UK, 80 Proof in US). Aside from Cordon Rouge, the Grand Marnier line includes other liqueurs, most of which can be consumed “neat” as a cordial or a digestif, and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and “crêpes au Grand Marnier”. César Ritz (1850–1918) reportedly came up with the name “Grand Marnier” for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris.
Grand Marnier “Cordon Rouge” Cognac & Orange Liqueur – So-called for the red ribbon tied around the neck of the bottle. Immediately recognizable in the glass, this is a classic liqueur from the start, lightly boozy on the nose, but redolent with sharp orange peel and some spicy elements. The palate is less intense than you’d think, definitively orange-fueled, but with plenty of brandy elements to back it up. Think more of that vanilla, some raisins, a hint of milk chocolate, and even some banana notes. More complex than you’d expect, it’s a delight on its own and when used as a mixer, adding complexity to a cocktail that triple sec just can’t provide.
Grand Marnier Cuvee du Centenaire Cognac XO & Liqueur D’Oranges – The brandy takes more of a focus on this expression, the orange element playing less critical of a role. That said, it’s definitely an element of the nose, though here the orange peel is integrated with more exotic incense and a stronger cinnamon thread. The palate is fueled more by orange peel, more of that green banana, a touch of chocolate, and lingering spice notes — all of which is a bit less in-your-face and more elegant than you find in the standard Grand Marnier.