It’s been many, many years since I’ve had a bottle of Grand Marnier on my “THE basics” shelf at home. More on the baking and cooking side, as this classic orange liqueur is not just a liqueur—it’s a staple in countless French dishes, one of the most beloved being Crêpes Suzette. Then there’s the soufflé, and of course, many cocktails.

It was during my stay in Bourg-Charente a few years ago that, just five minutes from our property, on the other side of the bridge crossing the Charente River, I noticed a stunning château perched on a hill—tall, elegant, and rather majestic. But it wasn’t until my seventh or eighth visit a year later that I finally had the chance to not only pass the well-guarded gates but drive up to see how this truly remarkable drink is made.

Almost in the heart of Bourg-Charente, well hidden behind a veil of trees, lies the distillery of one of the world’s finest orange liqueurs—certainly one of the most iconic. The air, as you stroll around the property, carries a noticeable scent of orange zest with just a hint of cognac.

Produced since the 19th century, Grand Marnier—housed in that beautifully shaped bottle, along with some lesser-known but equally exquisite editions—is crafted from a century-old recipe that blends Caribbean oranges with cognac and liqueur, a marriage of expertise and heritage.

The grapes are harvested in France, pressed, and fermented straight away. The resulting wine is then double-distilled in gleaming, meticulously polished copper pot stills before being aged in fine French oak barrels for at least two years, often longer. While this happens, a very particular variety of Caribbean orange—Citrus Bigaradia—is picked while still green (far from the vivid orange hue I’d expected) to ensure maximum intensity and essential oils, which are much more present in green oranges than in orange ones. These oranges are dried and shipped in jute bags to the Cognac region, where their peels are macerated separately before finally being married with the cognac, and allowed to rest as Grand Marnier liqueur for no less than six months prior to bottling.

The day before visiting the distillery, I was quite sure there was only one Grand Marnier. The one I had on my shelf at home. On the day itself, through the kindness of locals and a bit of exploration on the property, i discovered that there’s far more to it than meets the eye. The one that sits on my shelf is the most well-known—the classic used for cocktails and recipes. But that’s only the beginning. There’s also Cuvée Louis Alexandre, crafted with VSOP cognac, which gives it a richer, candied fruit and vanilla profile. And, then there’s Cuvée du Centenaire, made with XO cognac aged up to 25 years, offering not only candied orange notes but subtle hints of tobacco, vanilla, and dried fruits.

Unlike the classic version, which shines in cooking and cocktails, the latter two are best enjoyed neat, over ice, or in a cocktail that’s a touch more refined—something that elevates both the flavours and the experience.

And just like that, on that cold and gloomy autumn day, I got into my car with a bottle of well-aged Grand Marnier—and, driving down the road, took another love affair home.