COMBIER Original
Sweet and bitter orange peels are cut by hand, macerated for 24 hours and triple-distilled, carrying natural orange oil into a clear, full-strength 40% triple sec.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Triple sec
The story behind this bottle
Aya and Kenji trace the history of L’Original Combier, the handwork with orange peel, and the distillation process. English · approximately 8 minutes.
From hand-cut peel to a 24-hour maceration and triple distillation
Its character comes from the way the principal ingredients are handled. Two choices are central to the result.
Sweet and bitter orange peel
Selected oranges are peeled by hand, preparing both floral aromatics and bitter citrus oils for extraction.
A 24-hour maceration, then three distillations
After the peel rests in neutral spirit, three copper-pot distillations clarify and concentrate its aroma.
Natural orange oil held in a clear liqueur
At 40% ABV, the citrus oils remain integrated while a clear bitter edge keeps the sweetness in balance.
Orange blossom, bergamot, lavender and a warm finish
Floral aromatics lead into concentrated orange oil and bitterness. Sweetness is present, but the profile becomes progressively drier and finishes with gentle warmth.
Question 1
Which oranges are used?
- Sweet and bitter oranges
- Only bitter oranges
- Only sweet oranges
Read the answer and explanation
Correct answer: A — Sweet and bitter oranges
Both sweet and bitter orange peels are used.
Question 2
How long are the peels macerated?
- Two hours
- 24 hours
- One year
Read the answer and explanation
Correct answer: B — 24 hours
The peels spend 24 hours in neutral alcohol.
Question 3
How many times is the spirit distilled?
- Once
- Twice
- Three times
Read the answer and explanation
Correct answer: C — Three times
The page specifies three distillations in copper stills.
Four directions guided by orange oil and floral aromatics
L’Original Combier moves from floral notes of orange blossom, bergamot and lavender into concentrated orange oil and bitterness, closing on a warm finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Limonene, the aroma compound behind orange, is said to lighten the richness of cacao, and citrus aromas are noted to align readily with aromas derived from the fat oxidation of seafood. The orange oil and floral aromatics of L’Original Combier draw on both mechanisms, giving it a base that meets seafood as well as dessert.
Distillerie Combier, founded in Saumur in 1834
Distillerie Combier was founded in Saumur in France’s Loire Valley in 1834. It continues a tradition of distilling citrus peel and botanicals, and received France’s EPV heritage designation in 2016.
From Distillerie Combier
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