LE CHATEAU DE BOURG-CHARENTE ET LE GRAND MARNIER
French and English version)
Samedi 17 mai, nous avons fait une visite tr�s int�ressante. Celle de Bourg-Charente o� le Grand Marnier est fabriqu�. Cette visite �tait r�serv�e � l'avance par notre ami viticulteur, Christophe, car elle ne pouvait �tre faite que sur invitation. le p�re de Christophe, aujourd'hui, retra�t�, a travaill� pour la soci�t� Grand Marnier pendant 20 ans et c'est Christophe qui a repris le vignoble et poursuit le travail de son p�re.
Avant la visite du ch�teau et de la fabrication, nous sommes partis pour St Simeux pour d�jeuner au restaurant " Le Gabarier" situ� sur les bords de Charente. ( il n'y en a que tr�s peu).
La visite du Ch�teau �tait pr�vue pour 15 heures.D�s notre arriv�e, nous avons rencontr� notre guide ( Directeur commercial) pour une visite de la propri�t� et son historique.
Tout d'abord, le ch�teau est situ� sur un promontoire rocheux qui domine la Charente. Avec le remariage d' Ali�nor
d' Aquitaine, le ch�teau devient une possession anglaise, il est pass� ensuite � trois autres familles et c'est en 1921 qu' il a �t� achet� par la famille Marnier-Lapostolle pour la fabrication du Grand Marnier d'apr�s une recette de Louis-Alexandre Marnier-Lapostolle en 1880.Le ch�teau de Bourg-Charente est aujourd'hui le lieu de s�lection, du vieillissement et de l'assemblage des cognacs qui vont �tre utilis�s pour la liqueur.La soci�t� Grand Marnier s'approvisionne aupr�s de 200 bouilleurs de crus de la r�gion.Plus de 150 ans et 6 g�n�rations, la soci�t� est toujours contr�l�e par la famille Marnier- Lapostolle. Un deuxi�me site (Gaillon en Normandie) a �t� cr�e pour la mise en bouteille, la d�coration tels que le c�l�bre ruban rouge, le seau en cire et la marque des bouteilles. La plupart de la production part � l'exportation.A l'int�rieur du ch�teau, une chemin�e massive a particuli�rement attir�e notre attention. Cette chemin�e a �t� r�cup�r�e du ch�teau de Bouteville aujourd'hui une vinaigrerie que l'on peut visiter ( sur rendez-vous).
Nous avons poursuivi notre visite dans les anciennes cuisines du ch�teau.Ce ch�teau est surtout utilis� pour accueillir les clients importants et pour l'image de la marque Grand Marnier.
Le Grand Marnier est compos� d'oranges am�res et de cognac.Les oranges proviennent d' Haiti et les �corces sont s�ch�es sur place. elles arrivent en sac de jute et seront entrepos�es pendant un an dans un entrep�t.Lors de notre visite, il y avait un stock de deux ans.
Avant de passer dans une imposante machine, les �corces sont plong�es 10 jours dans un alcool de base.Ensuite, ramollies par l'alcool elles peuvent �tre plac�es sur une machine qui va couper la partie blanche int�rieure de l'�corce pour ne garder que la pulpe, poss�dant les huiles essentielles.
Ensuite, nous avons visit� la salle des alambiques pour la distillation. les cuves sont magnifiques.
La visite s'est termin�e dans le chai o� nous avons d�gust� la cuv�e "Centenaire" cr�e en 1927 pour c�l�brer les cent ans de Grand Marnier et le Grand Marnier traditionnel, auparavant nous avions tous
(sauf quelques uns qui l'ont go�t�e) senti l'eau de vie � 80�!!!
English version
On Saturday 17th .We visited the Chateau in Bourg Charente where the famous liqueur Grand Marnier is made. This interesting guided tour is only by invitation. Our friend Christophe ( a wine grower) booked in advance. Christophe's father ( now retired) worked for the House of Grand Marnier for 20 years and Christophe has been continuing his father's work since he took over the vineyard.
Before visiting the ch�teau and the production. We went to "Le Gabarier" in St Simeux, one of the few restaurants on the bank of the river Charente.
The visit of the chateau was scheduled at 3 O'clock and as soon as we arrived we met our guide
(commercial director) for a visit of the property and its history.
First of all, the ch�teau is on a rocky promontory and overlooks the river Charente. As Alienor d'Aquitaine remarried Henry II ( Duke of Anjou and king of England) the chateau became an English possession and later three other families took possession of the ch�teau. In 1921 it was bought by the Marnier-Lapostolle family to produce the famous Grand Marnier following the original recipe from 1880.
Today the ch�teau is the place of selection, aging and blending . Two hundred local wine growers supply the Grand Marnier company which has been a family-run company for more than 150 years and 6 generations.
A second site in Gaillon in Normandy was set up for bottling and embellishing the bottles with the famous red ribbon , wax seal and label. Most of the production is exported.
Inside the ch�teau, an impressive fire place drew our attention. This fireplace was taken from the ch�teau de Bouteville nearby . Bouteville is also the place where vinegar is made. You can visit it ( reservation recommended).
Then we carried on our visit in the former kitchens. Today the Ch�teau is used to receive and host the important clients and for the brand image.
The Grand Marnier liqueur is composed of bitter oranges and cognac. The oranges come from Haiti where the skins are dried then they are shipped in jute sacks and will be stored for a year in a wharehouse.
When we visited the wharehouse, there was a two-year stock.
Process:
Before going through an impressive machine, the skins are plunged in a basic alcohol for 10 days. Then soften by alcohol they can be placed on the machine which will cut the white part inside the skin ( the pith) and only keep the pulp where the essential oils are.
Next, we visited the distillation room. the copper stills are magnificent. The visit ended in the winery where we tasted the Cuv�e Centenaire made in 1927 to commemorate the 100th anniversaire of the House of Grand Marnier.
Beforehand, we all smelt the "eau de vie" at 80 percent ( except some who tasted it!!!)
After this enlightening visit , we tasted the "Red Lion cocktail" composed of lemon, orange, gin and Grand Marnier and we relaxed in the courtyard of the ch�teau while listening to jazz music.
What a great day!
French and English version)
Avant la visite du ch�teau et de la fabrication, nous sommes partis pour St Simeux pour d�jeuner au restaurant " Le Gabarier" situ� sur les bords de Charente. ( il n'y en a que tr�s peu).
La visite du Ch�teau �tait pr�vue pour 15 heures.D�s notre arriv�e, nous avons rencontr� notre guide ( Directeur commercial) pour une visite de la propri�t� et son historique.
d' Aquitaine, le ch�teau devient une possession anglaise, il est pass� ensuite � trois autres familles et c'est en 1921 qu' il a �t� achet� par la famille Marnier-Lapostolle pour la fabrication du Grand Marnier d'apr�s une recette de Louis-Alexandre Marnier-Lapostolle en 1880.Le ch�teau de Bourg-Charente est aujourd'hui le lieu de s�lection, du vieillissement et de l'assemblage des cognacs qui vont �tre utilis�s pour la liqueur.La soci�t� Grand Marnier s'approvisionne aupr�s de 200 bouilleurs de crus de la r�gion.Plus de 150 ans et 6 g�n�rations, la soci�t� est toujours contr�l�e par la famille Marnier- Lapostolle. Un deuxi�me site (Gaillon en Normandie) a �t� cr�e pour la mise en bouteille, la d�coration tels que le c�l�bre ruban rouge, le seau en cire et la marque des bouteilles. La plupart de la production part � l'exportation.A l'int�rieur du ch�teau, une chemin�e massive a particuli�rement attir�e notre attention. Cette chemin�e a �t� r�cup�r�e du ch�teau de Bouteville aujourd'hui une vinaigrerie que l'on peut visiter ( sur rendez-vous).
(sauf quelques uns qui l'ont go�t�e) senti l'eau de vie � 80�!!!
Apr�s cette visite passionnante, nous avons d�gust� le "Red Lion" cocktail compos� de citron, d'orange, de gin et de Grand Marnier, et nous nous sommes repos�s dans la cour du ch�teau tout en �coutant un petit orchestre de jazz.
Une excellente journ�e!
English version
On Saturday 17th .We visited the Chateau in Bourg Charente where the famous liqueur Grand Marnier is made. This interesting guided tour is only by invitation. Our friend Christophe ( a wine grower) booked in advance. Christophe's father ( now retired) worked for the House of Grand Marnier for 20 years and Christophe has been continuing his father's work since he took over the vineyard.
Before visiting the ch�teau and the production. We went to "Le Gabarier" in St Simeux, one of the few restaurants on the bank of the river Charente.
The visit of the chateau was scheduled at 3 O'clock and as soon as we arrived we met our guide
(commercial director) for a visit of the property and its history.
First of all, the ch�teau is on a rocky promontory and overlooks the river Charente. As Alienor d'Aquitaine remarried Henry II ( Duke of Anjou and king of England) the chateau became an English possession and later three other families took possession of the ch�teau. In 1921 it was bought by the Marnier-Lapostolle family to produce the famous Grand Marnier following the original recipe from 1880.
Today the ch�teau is the place of selection, aging and blending . Two hundred local wine growers supply the Grand Marnier company which has been a family-run company for more than 150 years and 6 generations.
A second site in Gaillon in Normandy was set up for bottling and embellishing the bottles with the famous red ribbon , wax seal and label. Most of the production is exported.
Inside the ch�teau, an impressive fire place drew our attention. This fireplace was taken from the ch�teau de Bouteville nearby . Bouteville is also the place where vinegar is made. You can visit it ( reservation recommended).
Then we carried on our visit in the former kitchens. Today the Ch�teau is used to receive and host the important clients and for the brand image.
The Grand Marnier liqueur is composed of bitter oranges and cognac. The oranges come from Haiti where the skins are dried then they are shipped in jute sacks and will be stored for a year in a wharehouse.
When we visited the wharehouse, there was a two-year stock.
Process:
Before going through an impressive machine, the skins are plunged in a basic alcohol for 10 days. Then soften by alcohol they can be placed on the machine which will cut the white part inside the skin ( the pith) and only keep the pulp where the essential oils are.
Next, we visited the distillation room. the copper stills are magnificent. The visit ended in the winery where we tasted the Cuv�e Centenaire made in 1927 to commemorate the 100th anniversaire of the House of Grand Marnier.Beforehand, we all smelt the "eau de vie" at 80 percent ( except some who tasted it!!!)After this enlightening visit , we tasted the "Red Lion cocktail" composed of lemon, orange, gin and Grand Marnier and we relaxed in the courtyard of the ch�teau while listening to jazz music.
What a great day!
LE CHATEAU DE BOURG CHARENTE
Reviewed by shao ying
on
01:43
Rating:
Reviewed by shao ying
on
01:43
Rating:
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