Chambord is produced in the Loire Valley from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac.
Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion.
After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices. The liqueur is 16.5% alcohol by volume.
This is how Chambord black raspberry liqueur is made, with un, deux, trois steps:
First, the freshest blackberries and raspberries are chosen. Then the juices are squeezed, soaked in French spirits and left to mingle for four weeks. Tick tock. More French spirits are added. More tick tocking. After two weeks the infusion has infused. Bravo. Next, the fruit is pressed. The natural juices and sugars are captured. And bon. We have a delicious, sweet base as velvety as a velvet cushion.
Now the velvety base is blended with extracts of juicy black raspberry and blackcurrants. Fine French cognac, sweet Madagascan vanilla and fragrant herbs are added and they are all left to mingle. This is where Chambord develops its character. Bonjour Chambord.
And now we introduce the Master Blender. The one who uses a 300-year-old tradition to balance the flavours that make Chambord perfect. Bravo Master Blender.