the joseph cartron heritage joseph cartron · pdf fileour partners cartron signature ritual...
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THE JOSEPH CARTRON HERITAGE
JOSEPH CARTRON PRODUCTS &
AWARDS
JOSEPH CARTRON LIQUEUR
OUR PARTNERS
CARTRON SIGNATURE RITUAL
CARTRON COCKTAILS
A little more than a decade ago, Timothy entered the food and
beverage business by working as a barista and soon after ventured
into the hotel industry. He started his hotel career working various
bar venues in luxury hotel chains such as Mandarin Oriental,
Hilton and Traders Hotel. His diligence and determination
eventually led him to helm the task of setting up one of Malaysia’s
most popular venue, Skybar. Timothy eventually moved on to helm
the beverage research and development task at Classic Coffee &
Beverages where he spent 3 years developing drinks ideas, training
operators across Malaysia and developing brands such as illy Cafe
and Monin. Timothy was certified Master Barista by WBC
Champion, Michele Pauletic & Giorgio Milos at Universita del
caffe illy (Malaysia)....
Today Timothy is the Training & Events Coordinator in Fluid
Alchemy which he is in-charge of training operators with brands
such as Joseph Cartron, Patron Tequila, Jose Cuervo Tequila,
Caorunn Gin and several others. Apart from trainings, Tim is also
spearheading the events division of Fluid Alchemy where he is
tasked with developing drink concepts for various luxury events
involving clients such as BMW, Mini Cooper and Sephora .
Timothy Jason
• Named after the founder ; Joseph
Cartron
• Founded in Nuit Saint George, France
Since 1882
• Joseph Cartron is 100% Family
Owned by Cartron Family
• 5 Generations since 1882
• Judith Cartron is now the head of the
company
- Les Cremes De Fruits (6)
- Les Liqueurs (37)
Les Eaux De Vie (5) -
Les Eaux De Vie (5) -
- Guignolet (2) Ratafia De Bourgogne -
oThe Crèmes
Maceration
oThe “Grande Tradition”
Liqueurs
Maceration, Blending or
Distillation
MACERATION PROCESS
Liqueur is a sweeten spirit
Maceration process infuses flavours,
aroma & colour
Maintain consistency of liqueur
60% Fruits, 30% Neutral Spirit &
10% Water
7 – 10 Weeks Process
Crystallize Sugar is added
Note - hot maceration is used peels,
ginger or cacao beans
DISTILLATION
Pot Still (Alambic)
The use of Pot Still for distillation retain
more flavors
Triple Sec, Curacao & Mandarin
Cacao White & Brown
Cafe
Ginger
BLENDING
Blending between neutral alcohol,
sugar and concentrated fruit juice
SUGAR BEET
AROMATIC
CONSISTANT PRODUCT QUALITY
NATURAL & HIGH QUALITY
INGREDIENTS FROM LOCAL FARM &
OTHER REGIONS
ARTISANAL
ABV 18% - 40%
WELL BALANCED
TASTE
PEACH
RASPBERRY
DOUBLE CASSIS
GREEN MINT
COCODY
BLUE CURACAO
PAFAIT AMOUR
BANANA
BLUEBERRY
GRAPEFRUIT
WHITE CACAO
LYCHEE
BLACKBERRY
AMARETTO
BROWN CACAO
CHERRY BRANDY
ORANGE
CURACAO
WHITE MINT
MARASQUIN
Patron tequilas are the only tequilas truly produced
in the traditional handmade fashion. After harvest
the 'pina' are carefully selected, trimmed and then
slowly steam baked. When cooked to perfection the
'pina' is crushed with large, natural, stone-milling
wheels. The fermentation is done with the fiber of
the 'pina' which helps impart its unique flavour and
smoothness. After a double distillation process the
tequila is aged in small oak barrels. When properly
aged the tequila is fine filtered and ready for careful
hand bottling.
Each bottle is individually signed and given a unique
bottle number due to the limited number produced.
Harvest of
the Blue
Agave
Recycle
hand made
glass bottles
Pina’s outside the
small brick oven’s
(adobe oven)
Using the roller
mill and the
natural stone
Tahona
wheel
Patron
Silver
Tequila
Mount Gay is one of the oldest rum in the
world. Since 1703 this rum has been hand-
crafted at the same location, using the finest
Barbados sugar cane and pure spring water.
Mount Gay Rum's heritage and legendary
quality continue to be enjoyed by rum
connoisseurs the world over
Mount Gay own Sugar
Cane farm
Mount Gay own Museum Classic Pot Still that used
for distilling the Rum
Storage where Rum is
place to aged
The Home of Mount Gay
Caorunn Gin A unique fusion of pure Scottish
Highland water, six traditional and five Celtic
botanicals, hand-infused in a Copper-Berry
Chamber for an invigorating naturally balanced
taste.
It is dry and crisp, full bodied and aromatic, with
a sweet touch.
CASSIA BARK
(INDONESIA)
ANGELICA ROOT
(GERMANY)
CORIANDER
(BULGERIA)
JUNIPER BERRY
(NORTHEM ITALY)
LEMON & ORANGE PEEL
(SPAIN)
BLUSH
60ML JOSEPH CARTRON PINK GRAPEFRUIT
3DASH AROMATIC BITTERS
60ML BITTER LEMON
12OZ CUBE ICE
GARNISH LIME WEDGE
METHOD
BUILD
GLASS WARE
HI BALL
DARK HORSE
50ML JOSEPH CARTRON DOUBLE CASSIS
30ML APPLE JUICE
30ML FRESH LEMON JUICE
12OZ CRUSH ICE
GARNISH MINT SPRIG
METHOD
SHAKE
GLASS WARE
HI BALL
PARTRON MARGARITA
30ML JOSEPH CARTRON TRIPLE SEC
60ML PATRON BLANCO
30ML FRESH LIME JUICE
GARNISH LIME SPIRAL
METHOD
SHAKE / DOUBLE STRAIN
GLASS WARE
CHILLED COCKTAIL GLASS
PINA COLADA
30ML JOSEPH CARTRON COCODY
30ML MOUNT GAY RUM
15ML FRESH CREAM
60ML FRESH PINEAPPLE JUICE
10ML SUGAR SYRUP
GARNISH PINEAPPLE STIKS & LEAF
METHOD
SHAKE
GLASS WARE
DOUBLE ROCK GLASS
SCOTTISH SUMMER JULEP
5ML JOSEPH CARTRON FRAMBOISE
5ML JOSEPH CARTRON MARASQUIN
60ML CAORUNN GIN
10ML SUGAR SYRUP
10NO’S MINT LEAF
GARNISH MINT SPRIG
METHOD
BUILD / STIR
GLASS WARE
DOUBLE ROCK GLASS
