Carole Quinton, a 55-year-old master distiller, beams with pride as she steps into the room where the 19 copper stills from the Cointreau house stand. Since 2016, she has been dedicated to ensuring that the recipes developed by Édouard Cointreau for “Cointreau l’unique” and “Cointreau noir” are followed. Quinton brings her unique touch to the process by focusing on the quality of ingredients and protecting the environment.
With her extensive experience in plant breeding and a childhood spent in nature, Quinton travels to countries such as Brazil, Ghana, Tunisia, and Spain to meet with suppliers of the 10,000 tons of oranges used annually in Cointreau production. While all suppliers have environmental certifications except for sugar and alcohol, which are produced in France, Quinton’s expertise allows her to supervise the charging of the stills and test new varieties of orange peels like a skilled perfumer.
Quinton is proud to follow in the footsteps of another woman, Bernadette Langlais, who paved her way at Cointreau. She uses her knowledge and expertise to calculate energy consumption accurately, collaborate with cocktail professionals, and stay ahead of industry trends. Quinton emphasizes clear communication and transparency throughout the hiring process to ensure that her team meets the needs of the company effectively.
As a woman in a predominantly male environment, Quinton is not deterred by any challenges that come her way. She is determined to succeed and make an impact in the spirits industry while maintaining her dedication to quality ingredients and environmental protection.
