Chambord

Chambord uses a unique three-step process that unites natural ingredients to create a liqueur possessing an unprecedented level of high-quality ingredients, complexities, flavour and aroma. Step One: Double Fruit Infusion & Extraction - Infusion begins by extracting the juices from whole fresh raspberries and blackberries. They infuse for four weeks in French neutral spirits. The second infusion, which takes two weeks, occurs when a second layer of French spirits washes the fruit to extract additional flavour nuances from the whole fruit blend. Only after six weeks of double fruit infusion is the fruit delicately pressed to capture the natural juices and sugars to meet Chambord’s high quality standards, resulting in a rich, silky infusion base. Step Two: Flavour Marrying - The berry infusion is filtered then blended with extracts of all-natural black raspberries, blackcurrant and other high quality raspberry varietals. Additionally, it is married with a proprietary blend of French cognac, extracts of Madagascar vanilla and other fragrant herbs, developing into a flavourful concentration with exceptional character. Step Three: Flavour Blending - The Master Blender balances the flavour profile of the fruit infusion to ensure the character of the product is worthy of bearing the Chambord name. This traditional and essential step derives a rich, yet subtle finish from the concentrate that adds depth to the complex black raspberry taste known around the world as Chambord.