La Maison Cointreau opened its doors in 1849, in Angers- France, founded by the two brothers: Adolphe and Edouard-Jean Cointreau. After a long quest for the perfect orange liqueur, Edouard (son of Edouard-Jean) perfected this unique creation in 1875: Cointreau, the world’s first Triple Sec was born! Today, la Maison Cointreau continues to bring to life the legacy of the Founder. Our Master distiller is the guardian of Cointreau’s tradition for craftsmanship and savoir-faire.

Join our Cointreau Australia Facebook Community.


Cointreau, a masterpiece crafted through the unique distillation of all-natural sweet and bitter orange peels, resulting in a crystal clear liqueur that strikes the perfect balance between sweetness and freshness. For more than 30 years, the finest orange peels are carefully selected by Master Distiller, Bernadette Langlais, to create the definitive orange liqueur.


Bernadette Langlais, Master Distiller at la Maison Cointreau, sought out the fruitiest and most flavoursome blood oranges in Corsica. The unique combination of the mild Mediterranean climate and the rugged Corsican soil gives the blood orange its vitality, intense aromas and exquisite taste. She continued the Cointreau quest in expressing artfully the notes of the fruit and brought a whole new dimension to them, through distinctive vibrant notes unique to blood oranges.