THE JOSEPH CARTRON HERITAGE JOSEPH CARTRON PRODUCTS & AWARDS JOSEPH CARTRON LIQUEUR OUR PARTNERS CARTRON SIGNATURE RITUAL CARTRON COCKTAILS
Timothy Jason A little more than a decade ago, Timothy entered the food and beverage business by working as a barista and soon after ventured into the hotel industry. He started his hotel career working various bar venues in luxury hotel chains such as Mandarin Oriental, Hilton and Traders Hotel. His diligence and determination eventually led him to helm the task of setting up one of Malaysia s most popular venue, Skybar. Timothy eventually moved on to helm the beverage research and development task at Classic Coffee & Beverages where he spent 3 years developing drinks ideas, training operators across Malaysia and developing brands such as illy Cafe and Monin. Timothy was certified Master Barista by WBC Champion, Michele Pauletic & Giorgio Milos at Universita del caffe illy (Malaysia)... Today Timothy is the Training & Events Coordinator in Fluid Alchemy which he is in-charge of training operators with brands such as Joseph Cartron, Patron Tequila, Jose Cuervo Tequila, Caorunn Gin and several others. Apart from trainings, Tim is also spearheading the events division of Fluid Alchemy where he is tasked with developing drink concepts for various luxury events involving clients such as BMW, Mini Cooper and Sephora.
Named after the founder ; Joseph Cartron Founded in Nuit Saint George, France Since 1882 Joseph Cartron is 100% Family Owned by Cartron Family 5 Generations since 1882 Judith Cartron is now the head of the company
- Les Cremes De Fruits (6) Les Eaux De Vie (5) - - Les Liqueurs (37) Les Eaux De Vie (5) - - Guignolet (2) Ratafia De Bourgogne -
othe Crèmes Maceration othe Grande Tradition Liqueurs Maceration, Blending or Distillation
MACERATION PROCESS Liqueur is a sweeten spirit Maceration process infuses flavours, aroma & colour Maintain consistency of liqueur 60% Fruits, 30% Neutral Spirit & 10% Water 7 10 Weeks Process Crystallize Sugar is added Note - hot maceration is used peels, ginger or cacao beans
DISTILLATION Pot Still (Alambic) The use of Pot Still for distillation retain more flavors Triple Sec, Curacao & Mandarin Cacao White & Brown Cafe Ginger
BLENDING Blending between neutral alcohol, sugar and concentrated fruit juice SUGAR BEET
AROMATIC WELL BALANCED TASTE CONSISTANT PRODUCT QUALITY ABV 18% - 40% NATURAL & HIGH QUALITY INGREDIENTS FROM LOCAL FARM & OTHER REGIONS ARTISANAL
PEACH RASPBERRY DOUBLE CASSIS GREEN MINT COCODY BLUE CURACAO PAFAIT AMOUR BANANA BLUEBERRY GRAPEFRUIT LYCHEE BLACKBERRY AMARETTO BROWN CACAO CHERRY BRANDY ORANGE CURACAO WHITE MINT MARASQUIN WHITE CACAO
Patron tequilas are the only tequilas truly produced in the traditional handmade fashion. After harvest the 'pina' are carefully selected, trimmed and then slowly steam baked. When cooked to perfection the 'pina' is crushed with large, natural, stone-milling wheels. The fermentation is done with the fiber of the 'pina' which helps impart its unique flavour and smoothness. After a double distillation process the tequila is aged in small oak barrels. When properly aged the tequila is fine filtered and ready for careful hand bottling. Each bottle is individually signed and given a unique bottle number due to the limited number produced.
Harvest of the Blue Agave Recycle hand made glass bottles Pina s outside the small brick oven s (adobe oven) Patron Silver Tequila Using the roller mill and the natural stone Tahona wheel
Mount Gay is one of the oldest rum in the world. Since 1703 this rum has been handcrafted at the same location, using the finest Barbados sugar cane and pure spring water. Mount Gay Rum's heritage and legendary quality continue to be enjoyed by rum connoisseurs the world over
Mount Gay own Sugar Cane farm Mount Gay own Museum Classic Pot Still that used for distilling the Rum The Home of Mount Gay Storage where Rum is place to aged
Caorunn Gin A unique fusion of pure Scottish Highland water, six traditional and five Celtic botanicals, hand-infused in a Copper-Berry Chamber for an invigorating naturally balanced taste. It is dry and crisp, full bodied and aromatic, with a sweet touch.
CASSIA BARK (INDONESIA) ANGELICA ROOT (GERMANY) CORIANDER (BULGERIA) JUNIPER BERRY (NORTHEM ITALY) LEMON & ORANGE PEEL (SPAIN)
BLUSH 60ML 3DASH 60ML 12OZ JOSEPH CARTRON PINK GRAPEFRUIT AROMATIC BITTERS BITTER LEMON CUBE ICE GARNISH LIME WEDGE METHOD BUILD GLASS WARE HI BALL
DARK HORSE 50ML 30ML 30ML 12OZ JOSEPH CARTRON DOUBLE CASSIS APPLE JUICE FRESH LEMON JUICE CRUSH ICE GARNISH MINT SPRIG METHOD SHAKE GLASS WARE HI BALL
PARTRON MARGARITA 30ML 60ML 30ML GARNISH JOSEPH CARTRON TRIPLE SEC PATRON BLANCO FRESH LIME JUICE LIME SPIRAL METHOD SHAKE / DOUBLE STRAIN GLASS WARE CHILLED COCKTAIL GLASS
PINA COLADA 30ML 30ML 15ML 60ML 10ML GARNISH JOSEPH CARTRON COCODY MOUNT GAY RUM FRESH CREAM FRESH PINEAPPLE JUICE SUGAR SYRUP PINEAPPLE STIKS & LEAF METHOD SHAKE GLASS WARE DOUBLE ROCK GLASS
SCOTTISH SUMMER JULEP 5ML 5ML 60ML 10ML 10NO S JOSEPH CARTRON FRAMBOISE JOSEPH CARTRON MARASQUIN CAORUNN GIN SUGAR SYRUP MINT LEAF GARNISH MINT SPRIG METHOD BUILD / STIR GLASS WARE DOUBLE ROCK GLASS
PREPARED BY:- RYAN TANN J. Cartron Importer ryan.tann@fws.com.my TIMOTHY JASON tj@fluidalchemy.com