Background
From Aiguebelle to Eyguebelle
Manufacturing plant liqueurs
Manufacturing fruit liqueurs
Manufacturing cordials
Quality seals
Prizes awarded
Legal definitions of cordials
Legal definitions of spirits

Manufacturing cordials

The mixture is then coloured with natural colouring agents such as orange marigolds, brown caramel, red paprika, etc.

A cordial's quality therefore depends on the quality and proportions of the various ingredients and the balance in the recipe.

With regard to the ingredients, in fact there are several qualities of sugar from pure sugar (cane or beet sugar), which we use, to cheap synthetic isoglucose.

The quality of the water is also important, but it is above all the quality of the aromas and the fruit juice which makes all the difference between high-grade cordials (called traditional) and ordinary cordials.

High-grade cordials contain 7 to 10% fruit juice. They can be recognised as they are allowed to have an illustration of the fruit on the label, contrary to ordinary cordials which cannot show the fruit.

The aromas are flavouring concentrates which are skilfully selected, blended and proportioned to produce a particular flavour.

Similarly to the sugar, there is a wide variety of qualities and costs in the flavourings, ranging from 100% natural flavourings (which we use) to artificial flavourings which reproduce the natural flavours through a blend of various molecules.

Finally, the quality and quantity of fruit juice can also vary considerably.

For instance, to make our "Traditional Cordials" we look for fruit juice, the origin and source of which are controlled and which contribute a particular character to our aromas.

Did you know?

Precious insect : Did you know that the cochineal is frequently used to colour food? It produces a strong red colour.

Rainbow : Did you know that a cordial without a colouring agent is transparent? Without changing the flavour, peppermint can be coloured red, grenadine green and lemon blue.