BURGUNDY'S FRUITS LIQUEURS | CLOS SAINT JOSEPH
L'Ecorce du Clos Liqueur de Clémentine Clos St Joseph
€43.00
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Product Details
- Format
- 50 cl
- Region
- Bourgogne
- Appellation
- LIQUEUR ET CREME
LIQUEURS ET CREMES - Degree
- 37°
- Country
- FRANCE
- Author
- Adrien
A perfect balance between the gentle bitterness of citrus peel and the sweetness of the fruit. A delicate and aromatic clémentine liqueur from Meursault.
The Clémentine Liqueur L'Écorce du Clos from Clos Saint Joseph is the sunniest and most festive expression in this range of artisanal citrus liqueurs crafted in Meursault — a liqueur of such delicate aroma and vibrant character that it captures with remarkable precision the perfume of freshly peeled clémentine. In a world dominated by the most common citrus fruits, clémentine brings here a singular finesse that sets this cuvée apart at once: softer and more floral than orange, less acidic than lemon, it embodies the charm and refinement of Mediterranean winter citrus.
Origins and production
The Clémentine Liqueur is part of the Clos Saint Joseph citrus liqueur range — lemon, clémentine, orange and pink grapefruit — each expression crafted according to the same rigorous protocol: untreated citrus peel after harvest, a fundamental quality requirement, as the absence of post-harvest treatment ensures that the essential oils within the zest remain intact, pure, and at maximum aromatic intensity. Clémentine zests macerate in alcohol for several weeks, with spices progressively incorporated during maceration to enhance and enrich the aromas — an artisanal technique allowing precise dosing of complexity, built layer upon layer like a recipe in fine cooking. The alcohol base is a high-quality neutral grain distillate, clean and neutral, allowing the clémentine to express itself fully without aromatic competition. Cane sugar is added with care to bring the roundness and sweetness characteristic of a well-balanced liqueur, never weighing it down or masking the natural vibrancy of the zest.
Tasting profile
The colour is a luminous gold with golden and slightly amber reflections, beautifully transparent. The nose is immediate and remarkably delicate: fresh clémentine zest asserts itself with a characteristic floral and fruity intensity, more honeyed and perfumed than orange, with those notes of small Mediterranean citrus and orange blossom that give this winter fruit its unique charm. Delicate spiced touches — cardamom, sweet cinnamon, a hint of vanilla — progressively enrich the bouquet with a complexity and warmth evoking traditional pastry recipes. On the palate, the attack is round, fresh and enveloping, with a silky, generous texture from the long maceration of the zests. The clémentine expresses itself with natural sweetness and floral freshness that clearly distinguish it from more bitter and structured orange liqueurs. The finish is elegant, slightly spiced and persistent, with that return of clémentine zest and orange blossom that pleasantly prolongs the tasting.
The distillery
Blandine and Charles-Guillaume Simon took over Clos Saint Joseph in 2014, a very old wine merchant house located in Meursault, south of Beaune in Burgundy. They restored these buildings, abandoned for half a century, to rediscover fine-quality spirits. With the addition of their own alambic in 2019, they now run a true artisanal Burgundian distillery. All Clos Saint Joseph distillates are produced in Côte de Nuits and Côte de Beaune, from renowned terroirs. The distillery does all work by hand and as a family, from bottling to labelling. The L'Écorce du Clos range perfectly embodies the artisanal and curious spirit of Blandine and Charles-Guillaume Simon — a house that knows how to look beyond the vineyard to explore with talent and precision other expressions of terroir and craftsmanship.
Tasting and serving suggestions
This Clémentine Liqueur is best enjoyed neat and chilled, at 10–12 °C, in a liqueur glass or over ice. Its natural sweetness and floral finesse make it an ideal ingredient for a winter Spritz — a few centilitres over dry sparkling wine with fresh clémentine zest — a fine Kir using this in place of cassis, or a revisited Sidecar with Mediterranean citrus notes. In the kitchen, a few drops will enhance a rum baba, clémentine pastry cream, white chocolate mousse with citrus, or a winter fruit salad. It will also pair with elegance alongside a blue cheese or Roquefort, its floral sweetness softening and magnifying the cheese's intensity.
Origins and production
The Clémentine Liqueur is part of the Clos Saint Joseph citrus liqueur range — lemon, clémentine, orange and pink grapefruit — each expression crafted according to the same rigorous protocol: untreated citrus peel after harvest, a fundamental quality requirement, as the absence of post-harvest treatment ensures that the essential oils within the zest remain intact, pure, and at maximum aromatic intensity. Clémentine zests macerate in alcohol for several weeks, with spices progressively incorporated during maceration to enhance and enrich the aromas — an artisanal technique allowing precise dosing of complexity, built layer upon layer like a recipe in fine cooking. The alcohol base is a high-quality neutral grain distillate, clean and neutral, allowing the clémentine to express itself fully without aromatic competition. Cane sugar is added with care to bring the roundness and sweetness characteristic of a well-balanced liqueur, never weighing it down or masking the natural vibrancy of the zest.
Tasting profile
The colour is a luminous gold with golden and slightly amber reflections, beautifully transparent. The nose is immediate and remarkably delicate: fresh clémentine zest asserts itself with a characteristic floral and fruity intensity, more honeyed and perfumed than orange, with those notes of small Mediterranean citrus and orange blossom that give this winter fruit its unique charm. Delicate spiced touches — cardamom, sweet cinnamon, a hint of vanilla — progressively enrich the bouquet with a complexity and warmth evoking traditional pastry recipes. On the palate, the attack is round, fresh and enveloping, with a silky, generous texture from the long maceration of the zests. The clémentine expresses itself with natural sweetness and floral freshness that clearly distinguish it from more bitter and structured orange liqueurs. The finish is elegant, slightly spiced and persistent, with that return of clémentine zest and orange blossom that pleasantly prolongs the tasting.
The distillery
Blandine and Charles-Guillaume Simon took over Clos Saint Joseph in 2014, a very old wine merchant house located in Meursault, south of Beaune in Burgundy. They restored these buildings, abandoned for half a century, to rediscover fine-quality spirits. With the addition of their own alambic in 2019, they now run a true artisanal Burgundian distillery. All Clos Saint Joseph distillates are produced in Côte de Nuits and Côte de Beaune, from renowned terroirs. The distillery does all work by hand and as a family, from bottling to labelling. The L'Écorce du Clos range perfectly embodies the artisanal and curious spirit of Blandine and Charles-Guillaume Simon — a house that knows how to look beyond the vineyard to explore with talent and precision other expressions of terroir and craftsmanship.
Tasting and serving suggestions
This Clémentine Liqueur is best enjoyed neat and chilled, at 10–12 °C, in a liqueur glass or over ice. Its natural sweetness and floral finesse make it an ideal ingredient for a winter Spritz — a few centilitres over dry sparkling wine with fresh clémentine zest — a fine Kir using this in place of cassis, or a revisited Sidecar with Mediterranean citrus notes. In the kitchen, a few drops will enhance a rum baba, clémentine pastry cream, white chocolate mousse with citrus, or a winter fruit salad. It will also pair with elegance alongside a blue cheese or Roquefort, its floral sweetness softening and magnifying the cheese's intensity.