Interview with Brand Ambassador, Caroline Herrenschmidt
Caroline Herrenschmidt, Brand Ambassador of family-owned Burgundian beverage company Joseph Cartron, shares how the brand aims to reinspire interest in classic fruit flavours.
In the heart of Burgundy, where the landscape is as rich as its history, Joseph Cartron has been refining fruit liqueurs since 1882. Their brand ambassador, Caroline Herrenschmidt, recently joined us to reveal how they’ve navigated the delicate balance between time-honoured techniques and modern trends and innovations – inviting us to rethink what we know about classic fruit liqueurs.
In The Interview
An Old Favourite
The evocative flavours of Burgundy took centre stage as Herrenschmidt introduced the brand’s legacy and innovation. Founded in 1882, Joseph Cartron has long been celebrated for its mastery of fruit liqueurs. She shared insights into the company’s heritage, innovative processes and the surprising resurgence of classic drinks like kir, a cocktail made specifically with crème de cassis and aligoté – although Herrenschmidt relaxed the white wine for champagne instead, which she believes also makes an excellent companion.
She candidly addressed a French generational stigma around kir, often seen as an old-fashioned drink and clearly champions its relevance for younger audiences, citing pop culture moments like its appearance in modern television program, Emily in Paris.
Burgundian Legacy and Viticulture
Headquartered in the renowned wine region of Burgundy, Herrenschmidt shared that Joseph Cartron combines the area’s rich viticultural tradition with its fertile bounty of fruits such as blackcurrants, raspberries, and peaches. Herrenschmidt , who spent her childhood summers in Burgundy, brings a personal connection to this history.
While the Burgundian region is famous for wines like Chardonnay and Pinot Noir, it also provides ideal conditions for cultivating intensely flavoured fruits, which form the backbone of Joseph Cartron’s liqueurs.
Potency and Purity
The conversation revealed the meticulous process behind Joseph Cartron’s signature crème de cassis. Using 60% blackcurrants — primarily the intensely flavoured Noir de Bourgogne variety — the fruit is macerated in beetroot-based neutral alcohol for 7 to 10 weeks. Herrenschmidt believes that this labour-intensive process results in a liqueur of unmatched purity and depth, free from artificial additives or colourings. She emphasised that this dedication to quality sets Joseph Cartron apart from competitors, whose products may rely on less potent varieties and adjuncts.
Transgenerational Consistency
Herrenschmidt made the comment that consistency is the backbone of the distillery’s ethos and that the team has continued to work closely with producers over generations – often joining them in the fields to determine ideal harvest times. She stated that this collaborative approach has cultivated enduring relationships that ensure quality year after year – and that that commitment to excellence doesn’t end with relationships, it extends to decisions that prioritise quality over profit.
Flavour-Forward
The interview concluded with a tasting session of Joseph Cartron’s crème de cassis and apricot brandy. The complexity of flavour, depth of aroma and vibrant palate in both expressions were noteworthy. Herrenschmidt explained that the liqueur’s dark hue and intense profile reflect a high fruit concentration.
This interview has been edited for clarity and consistency. Photo by Boudewijn Boer on Unsplash.
