In the first half of the 19th century, the "triple sec" name indicated a liqueur obtained from the distilled dried peels of three types of citrus fruits: curaçao (a bitter orange of the Dutch Antilles, from the island of that name), sweet oranges and mandarins. Triplum is a classic triple sec that remains rigorously faithful to these original production specifications.
After a second distillation, other ingredients are integrated: dried orange flowers (zagara), pennyroyal, vervain, and others. All this lends the distillate a uniquely refined aroma, further enhanced by aging in ash-wood white casks for at least six months. After dilution, filtering and the addition of sugar, the resulting liqueur is smooth and intense, and an excellent addition to numerous cocktails such as Margaritas and Cosmopolitans.
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