PRESS K I T

UNVE I L ING AN IN IM ITABLE ICON

Sophisticated and refined, the Grand Marnier brand comprises a selection of truly unique products that provide an immersive

drinking experience like no other. Sophisticated in its very nature, Grand Marnier’s aura is characterised by its unique and eccentric blend of cognac and exotic bitter oranges.

Grand Marnier’s main expression, Cordon Rouge, comprises 51% fine French cognac and 49% exotic bitter orange. Its elegant presence combines with the intriguing exotic bitter orange essence, lending the inimitable liquid an unrivalled and powerful fragrance. It delivers a complexity of flavours perfected centuries ago, yet remains truly versatile in the contemporary world due to the brand’s timeless French provenance and heritage.

Today Grand Marnier’s heritage is maintained by Master Blender, Patrick Raguenaud. Born and raised in Cognac region, he embodies the knowledge and tradition which has accompanied the brand since its story began.

Garnering international recognition both historically and in the present day while continuing to resonate with aficionados across the globe, Grand Marnier exudes convivial luxury and a charismatic yet intriguing edge, with its fine golden liquid perfectly showcased through its iconic bottle.

A MANIFESTAT ION OF SOPH IST ICAT ION WITH AN ECCENTR IC TWIST

WHAT IS THE DIFFERENCE BETWEEN BRANDY AND COGNAC?

Brandy refers to any kind of distilled spirit which is made from fermented fruit juice. Cognac is a type of brandy which includes the use of specific grape varieties such as the Ugni Blanc, and which undergoes a defined period of distillation and a minimum ageing within French oak barrels to ensure the very best quality. Cognac can only be produced in the Cognac region, while it follows strict production methods that are tightly regulated by French law (the Appellation d’Origine Contrôlée).

Grand Marnier Master Blender - Patrick Raguenaud

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U N V E I L I N G A N I N I M I TA B L E I C O N

ORIG INS OF A GRAND BRAND

The Grand Marnier story began in 1827, when Jean Baptiste Lapostolle founded a distillery in

Neauphle-Le-Château, a small city outside of Paris that produced fruit liqueurs.

It was in 1876, when his granddaughter married Louis-Alexandres Marnier, the son of a wine making family from the Sancerre region, that the House of Marnier Lapostolle was born.

A connoisseur of fine cognac, Louis-Alexandre Marnier Lapostolle had the innovative idea of blending cognac with a rare variety of orange from the Caribbean, the “Citrus bigaradia.” At the time, oranges were an exotic luxury item, consumed mostly at special occasions. By combining the complexity and mellowness of cognac with the exoticism of distilled essence of orange (which still today is a secret recipe), in 1880 Louis-Alexandre Marnier Lapostolle created the famous Grand Liqueur.

Grand Marnier was originally named Curaçao Marnier, but when inventor Louis-Alexandre Marnier Lapostolle invited his friend Cesar Ritz to taste his creation, he was so taken with it that he suggested a new name: Grand Marnier. “A grand name for a grand liqueur,” he is reputed to have said, ignoring a trend in turn-of-the-century Paris to call everything small, or “petite”.

A MANIFESTAT ION OF SOPH IST ICAT ION WITH AN ECCENTR IC TWIST

EAU-DE-VIE

Eau-de-vie (wine parfume) is a clear, colourless distillate made from fruit. Typically very light in flavours, its name translates to ‘water of life’.

Orange peel during the production process

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O R I G I N S O F A G R A N D B R A N D

A CULTURAL EXUBERANCE: PAR IS & THE BEL LE ÉPOQUE

The Belle Époque (French for “Beautiful Era”) was an era of confidence, prosperity and certainty, which began after the

German occupation and Paris Commune in 1871. The Second Empire was over, Baron Haussmann’s remodeling of Paris was well under way, and Parisians were hungry for more glamour and more beautification. It was considered a “Golden Age” in contrast to the horrors of the wars.

Architecture was as daring and innovative, exemplified by the construction of the Eiffel Tower in 1889. Great scientific and technological advancements such as the telegraph came into everyday use, and arts and crafts, cafés and restaurants became more and more available to a rapidly growing middle class with time and money on its hands. For everyone living in this thriving period, beauty meant proportion, decorative detail and elegance.

This period of joie de vivre (joy of life) was characterised by optimism, prosperity and cultural exuberance, and had a profound impact on Paris. During these decadent times new experiences opened up for Parisians, such as the extravagant shows performed at the Moulin Rouge, easily identified by the red windmill on its roof. The three lavish ‘universal expositions’

that took place in Paris during the Belle Époque in 1885, 1889 and 1900 showcased the latest French innovations in commerce, art and technology, attracting millions of visitors from around the world and putting a global spotlight on this flourishing city.

When Grand Marnier came on the scene in 1880, consumed in the new cafés and brasseries, it is easy to see how it immediately became a successful product synonymous with the newfound joie de vivre. Louis-Alexandre didn’t just create Grand Marnier, he made it the essential Parisian soirée thanks to his connections with the ‘Grands’ of Paris, cementing Grand Marnier as a must-have on every table and at every social event. Its inimitable finesse later ensured its presence onboard the greatest and most famous steamship and in history, the Titanic.

A MANIFESTAT ION OF SOPH IST ICAT ION WITH AN ECCENTR IC TWIST

Paris in the Belle Époque

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A C U LT U R A L E X U B E R A N C E : PA R I S & T H E B E L L E É P O Q U E

THE P LACES THAT MADEGRAND MARNIER GRAND

CHÂTEAU DE BOURG-CHARENTE AT THE HEART OF THE COGNAC REGION

GA I L LON-AUBEVOYE - A STATE -OF-THE-ART FAC I L I TY

In 1921, the Marnier Lapostolles acquired the Chateau De Bourg-Charente to serve as the heart of the family business.

Entrance to Château De Bourg-Charente

Production process - ribbon is tied on by hand

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T H E P L A C E S T H AT M A D E G R A N D M A R N I E R G R A N D

It is nestled atop a hill at the border of the Petite and Grande Champagne regions of Cognac.

Originally built as a castle in the 13th century, it is the main location for selecting, ageing and

blending cognacs.

Grand Marnier liqueurs are bottled at Gaillon-Aubevoye before undergoing the finishing touches; the most famous of which is the placing of the iconic red ribbon and wax seal on

the bottle – the distinctive hallmarks of Grand Marnier liqueurs.

PATR ICK RAGUENAUD –

GRAND MARNIER ’S MASTER B LENDER

Grand Marnier’s story spans from the late 19th Century, but it is the role of Master Blender Patrick Raguenaud to carry on the knowledge and tradition to this day. Born in 1954 in Jarnac, a commune in the Charente department in southwestern France part of the Cognac region, Patrick’s life has always been interwoven with the territory - his family has been involved in the cognac industry in one form or another since 1627.

A role of tremendous importance and expertise, Patrick joined Grand Marnier as Master Blender in 2004, overseeing the purchase, ageing and blending of French cognac, as well as the important production of the bitter orange essence.

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PAT R I C K R A G U E N A U D – G R A N D M A R N I E R ’ S M A S T E R B L E N D E R

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THE PRODUCTIONGrand Marnier is the only premium liqueur in the world that combines 51% refined French cognac with exotic bitter orange essence. The production process of Grand Marnier is

comprised of three phases, each overseen and led by Master Blender, Patrick Raguenaud:

1COGNAC

PRODUCTION

2ORANGE

ESSENCE PRODUCTION

3MARRIAGE OF

COGNAC AND ORANGE

THE STRENGTH AND SPLENDOUR OF COGNAC

The finest of all the spirits that are distilled from grapes, cognac is a French AOC

(Appellation d’Origine Contrôlée/Controlled Designation of Origin) and as such, it is required to meet very strict production standards.

The grapes must be harvested exclusively in the vineyards of the French Cognac region, located 450km south-west of Paris. These vineyards produce predominantly Ugni Blanc grapes and are divided into identified crus, or growing areas, each corresponding to a particular soil type that impacts the characteristics of the final product.

The cognacs used in Grand Marnier liqueurs come from five crus: Grande and Petite Champagne, Borderies, Fins Bois and Bons Bois. After undergoing double distillation in a copper still, the liquid is aged in oak casks to develop flavours, aromas and tannins. The Master Blender then blends the cognacs, marrying various crus and vintages in order to obtain a unique, complex and well balanced cognac.

The cognac production process comprises five main phases:

GRAPE

HARVEST

(Ugni Blanc fromthe Cognac crus)

WHITE WINE

PRODUCTION

(Four to eight days of natural fermentation)

DOUBLE

DISTILLATION PROCESS

(Within a copper pot still)

COGNAC

BLENDING

Undertaken by Master Blender, Patrick Raguenaud, who selects the cognacs, marrying various crus and vintages in order to obtain a unique, complex and well-balanced cognac

which is perfectly matched to the essence of bitter orange.

OAK CASKS

AGING A slow transformation whereby

the liquid components are matured with the flavours,

aromas and tannins derived from oak casks.

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T H E S T R E N G T H A N D S P L E N D O U R O F C O G N A C

THE EXOT IC ISM AND INTR IGU ING F INESSE OF B I T TER ORANGE ESSENCE

Citrus Bigaradia, the variety of bitter orange renowned for possessing the richest

fragrance and flavour, is the only variety used in the making of Grand Marnier. The oranges form an essential component of Grand Marnier’s uniquely complex flavour and lend an intriguing twist for the palate.

The oranges are carefully handpicked at their most aromatic. Next, the oranges are chopped and their peels are dried in the sun –

a process which encourages flavour retention from the essential oils found in the skin. The batch is then sent to the distillery in the Château de Bourg-Charente, where the peels are checked one last time before being macerated in neutral alcohol. This process involves concentrating the flavour from each peel via slow distillation, of which only the purest essence, known as the ‘heart’ is kept.

There are four main phases in the production process:

DISTILLATION

PEELING: Separation of the pith from the zest (green peels)

MACERATION: The zest is macerated in neutral alcohol for around 10 days.DISTILLATION: The mixture derived

from the maceration process is distilled.

SUN-DRYING

The peels are separated from the oranges and sun-dried to retain flavour.

TRANSPORTATION

TO FRANCE (To Château de Bourg-Charente, where the maceration process

takes place)

HANDPICKING

OF THE ORANGES

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T H E E X O T I C I S M A N D I N T R I G U I N G F I N E S S E O F B I T T E R O R A N G E E S S E N C E

THE F INAL MARR IAGE OF COGNAC & ORANGE

RESTING IN

LARGE OAK VATS

(For one to six months to obtain the final product)

BOTTLING The final liquid is transferred to its iconic bottle, completing the

production process.

COGNAC AND ORANGE

MARRIAGE

The cognac is married with the bitter orange essence in Gaillon.

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T H E F I N A L M A R R I A G E O F C O G N A C & O R A N G E

INTRODUCING THE GRAND MARNIER RANGE

A selection of truly unique products, each combining an eccentric and unique blend of fine French cognac and exotic bitter oranges, the Cordon Rouge and Cuvée expressions both harness an exceptionally aromatic richness. This richness is credited to the ongoing

commitment and expertise of today’s Master Blender, Patrick Raguenaud, whose deep experience, passion and attention to detail results in the fine golden liquid that countless

consumers around the world enjoy every day.

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G R A N D M A R N I E R C O R D O N R O U G E

GRAND MARNIER CORDON ROUGE

Created in 1880 by Louis-Alexandre Marnier Lapostolle, Grand Marnier Cordon Rouge is the flagship of the brand and combines the intensity of tropical bitter orange with the character of cognac. The recipe, which has not changed since it was first created, results in a liqueur with powerful aromas and flavours. It contains 51% of cognac sourced from the five best crus.

Cordon Rouge contains 51% cognac, with ABV 40%.

COLOURBright topaz, brilliant with gold and amber tints.

AROMAAttractive oranges notes with nuances of candied zests; vanilla flavours from the cognac.

FLAVOURFull and ample; bitter orange aromas balanced by cognac notes of hazelnuts and toffee. The finish is long and harmonious.

BEST WAY TO EXPERIENCEPerfect serve: Grand Cocktails.

AN AWARD-WINNING LIQUEUR

2017 San Francisco World Spirits Competition: Best in Show Liqueur & Best Fruit Liqueur.

2017 Ultimate Spirits Challenge: 96 points, “Extraordinary, Ultimate Recommendation” & Great Value.

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G R A N D M A R N I E R L O U I S A L E X A N D R E

GRAND MARNIER LOUIS ALEXANDRE

Created in honour of Louis-Alexandre Marnier Lapostolle in 1977, this recipe was inspired by a ritual that Louis-Alexandre was particularly fond of – adding an extra drop of cognac to his glass of Grand Marnier liqueur to give it a more intense taste. It contains 82% of cognac.

COLOURWarm amber with tints of copper and orange.

AROMANose of candied orange with nuances of citrus zests, orange and bergamot essences.

FLAVOURCandied orange and macerated citrus fruit flavours softened by notes of pine and Earl Grey tea. Very long finish for an intense taste, for a contemporary experience of the warmth of Grand Marnier liqueur.

BEST WAY TO EXPERIENCEPerfect serve: Enjoy it neat or on the rocks.

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G R A N D M A R N I E R C U V É E C E N T E N A I R E

GRAND MARNIER CUVÉE CENTENAIRE

Introduced in 1927, Grand Marnier Cuvée du Centenaire commemorates the 100th anniversary of the House of Marnier Lapostolle. Cuvée du Centenaire is an exceptional blend of refined XO cognacs combined with the essence of exotic bitter oranges.

COLOURMedium amber tinged with copper.

AROMACandied orange scents subtly fused with hints of spices.

FLAVOURSuperb, rich, fine and complex; with candied orange flavours and aromas from the old cognac (mild tobacco and balsamic essences).

BEST WAY TO EXPERIENCEPerfect serve: Neat or on the rocks.

AN AWARD-WINNING LIQUEUR

2017 San Francisco World Spirits Competition: Double Gold.

2017 Ultimate Spirits Challenge: 99 points, “Extraordinary”, Chairman’s Trophy.

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G R A N D M A R N I E R C U V É E 1 8 8 0

GRAND MARNIER CUVÉE 1880

Created to commemorate the year that Grand Marnier was created. Cuvée 1880 is a distinctive liqueur made exclusively of premium Grande Champagne Cognac XO in combination with exotic orange essence. It contains 91% of XO cognac from Grande Champagne.

COLOURCopper and deep amber.

AROMAThe cognac is predominant, deep and rich oak flavour, with light orange aromas; very complex and subtle.

FLAVOURCharacteristic notes from the old cognacs, round, vanilla, dried fruit (apricot, nuts) with a light and delicate orange touch. Long aftertaste.

BEST WAY TO EXPERIENCEPerfect serve: Poured in a snifter glass at room temperature.

AN AWARD-WINNING LIQUEUR

2017 San Francisco World Spirits Competition: Double Gold.

2017 Ultimate Spirits Challenge: 97 points, “Extraordinary”.

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G R A N D M A R N I E R C U V É E Q U I N T E S S E N C E

GRAND MARNIER CUVÉE QUINTESSENCE

This limited annual release was first introduced in 2011 as the ultimate expression from the House of Marnier Lapostolle. It is a rare blend of exceptionally old vintage cognacs, sourced exclusively from Grande Champagne and special old family reserves in French oak casks. This rare cognac blend is then combined with an exacting double distillation of Grand Marnier’s signature wild exotic oranges after maceration. It contains 82% of cognac from our Paradis.

COLOURDeep copper.

AROMAFresh, lively and delectable, lovely orange notes followed by fruity, floral and heavier notes of almond and vanilla.

FLAVOURFreshness and delicate taste, mellowness, dry fruits (peach, nuts). Long, long aftertaste.

BEST WAY TO EXPERIENCEPerfect serve: Poured in a snifter glass.

AN ACKNOWLEDGED QUALITY

2016 San Francisco World Spirits Competition: Double Gold & Best in Show (not entered in 2017).

2017 Ultimate Spirits Challenge: 97 points, “Extraordinary”.

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E N R I C H & E N J O Y

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ENRICH & ENJOY

Grand Marnier is distinguished by its inimitable blend of cognac and exotic bitter oranges, offering a truly unique drinking experience. The brand’s main expression, Cordon Rouge, comprises 51% French cognac, providing the opportunity to celebrate its versatility to the world of mixology through a number of cocktail serves.

Seamlessly blending eccentricity and sophistication, Grand Marnier’s cocktail serves exude convivial luxury to be enjoyed by every palate across a wide breadth of occasions.

THE GRAND CLASSICSIntroducing a surprising twist on some of the world’s most well-loved classic serves,

Grand Marnier transforms ordinary cocktails into Grand Cocktails.

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T H E G R A N D C L A S S I C S

GRAND SIDECAR

The Grand Sidecar elevates the original recipe with the introduction of an elegant complexity. Truly refreshing and perfectly balanced, the Grand Sidecar effortlessly marries the citrus notes of Cordon Rouge’s bitter orange essence with the intensity of cognac to promise an experience to behold.

RECIPE:• 50ml. / 1.5oz. Grand Marnier Cordon

Rouge• 20ml. / 0.5oz. cognac• 20ml. / 0.5oz. fresh lemon juice

SERVE:• In a cocktail shaker combine Grand

Marnier, cognac and fresh lemon juice• Add ice and shake vigorously until

well chilled• Strain into prepared coupe glass

and serve

GRAND MARGARITA

This highly refreshing cocktail pairs the sour flavour of lime with the herbal notes of tequila, while Grand Marnier’s eccentric blend of oaked cognac and bitter orange essence adds a refined smoothness and a heightened drinking experience.

RECIPE:• 30ml. / 1oz. Grand Marnier Cordon Rouge• 30ml. / 1oz. tequila• 20ml. / 0.5oz. fresh lime juice• Lime wedge to garnish

SERVE:• Begin by filling a wide, shallow dish with 2-3mm

of fine salt. Cut a lime in half and rub around half of the glass rim

• Then, holding the glass upside down, dip the wet half delicately into the salt, so that it adheres to the rim to a thickness of 2-3mm

• Shake the Grand Marnier, tequila and lime juice with ice and strain into the glass

• Apply lime wedge to the rim of the glass

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GRAND MAI TAI

Meaning ‘out of this world’ in Tahitian, the ethos behind the naming of the Mai Tai marries perfectly with the characteristics of Grand Marnier – inimitable and truly unique. The Grand Mai Tai allows the Cordon Rouge’s bitter orange essence to take centre stage, creating a cocktail which is unlike any other.

RECIPE:• 30ml. / 1oz. Grand Marnier

Cordon Rouge• 60ml. / 2oz. Appleton Estate• 15ml. / 0.5oz. orgeat syrup• 15m. / 0.5oz. fresh lime juice• Lime slice, mint and pineapple

leaf to garnish

SERVE:• Combine all ingredients in a cocktail shaker and shake

briefly with ice• Strain into a Double Old

Fashioned glass• Add the garnish

GRAND OLD FASHIONED

A cornerstone of the classic cocktail resurgence, the Old Fashioned has long been the preferred serve for drinkers in the know. The addition of Grand Marnier’s signature Cordon Rouge elevates this classic from good to grand, creating a refined cocktail which is just as palatable before dinner as after it.

RECIPE:• 30ml. / 1oz. Grand Marnier Cordon Rouge• 30ml. / 1oz. Wild Turkey 101• 3 dashes Angostura• Orange twist to garnish

SERVE:

• Cocktail to be built “in glass”• Dash Angostura first, next add Grand

Marnier, followed by the whisky• Preferably, add large ice cube and stir until

well incorporated and cold• Garnish with orange twist, expressing oils

over the surface of the cocktail and placed on lip of cocktail glass

T H E G R A N D C L A S S I C S

THE GRAND LONG DRINKSOffering the most refined refreshment, Grand Marnier’s portfolio of Grand Long Drinks

delivers a truly memorable and uplifting experience. Its sophisticated notes of bitter orange take centre stage in both the Grand Collins and the Grand Tonic to introduce an enticing

yet unexpected twist.

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GRAND TONIC

Capitalising on the ever-popular gin and tonic movement, the Grand Tonic is a majestic creation of refined simplicity. Reimagined with the presence of Grand Marnier in place of gin, the bitterness of the quinine perfectly complements the richness of bitter orange to create the ultimate refreshment, while the orange slice and eccentric garnish effortlessly reflect the multi-dimensional Cordon Rouge.

RECIPE:• 50ml. Grand Marnier Cordon Rouge• Tonic water• Ice cubes• Orange slice• Eccentric garnish (raspberry/grape)

SERVE:• Place the ice cubes in a balloon glass and add

Grand Marnier Cordon Rouge• Top up with tonic water and stir well before adding

the orange slice• Finish by adding the eccentric garnish

T H E G R A N D L O N G D R I N K S

GRAND COLLINS

A playful yet elegant riff on the traditionally gin-based Tom Collins, the Grand Collins wonderfully showcases the cognac notes of Grand Marnier, allowing the true complexity of the liquid to sing. An orange twist and eccentric garnish (raspberry/grape) replaces the customary lemon slice and maraschino cherry to inject eccentricity while symbolising the signature characteristics of the Cordon Rouge.

RECIPE:• 50ml. Grand Marnier Cordon Rouge• 15ml. fresh lemon juice• Soda water• Ice cubes• Orange zest• Eccentric garnish (raspberry/grape)

SERVE:• Place the ice cubes in a highball glass and

add Grand Marnier Cordon Rouge, before adding the fresh lemon juice

• Top up with soda water and stir well before adding the orange zest

• Finish by adding the eccentric garnish

PRESS K I T

D R I N K T H E S O P H I S T I C AT I O N R E S P O N S I B LY