Traditionally prepared fruits infusions
From Lillet’s inception, the fruits and peels that go into it have been carefully chosen for their freshness and aromatic intensity. The sweet oranges come from Turkey, Morocco or Spain, the bitter oranges from Haiti and the cinchona from South America.
The fruits and fruit peels are infused separately by being slowly cold-soaked in alcohol. After several weeks, once the flavour has been extracted, the liquid is run off and the fruits are pressed.
The latter are then recycled – after their use for the infusions, they are collected and taken for composting less than thirty kilometres away.