Cointreau starts as a 96% ABV sugar beet alcohol, which is added to the still along with a mixture of bitter and sweet oranges from Brazil, Africa and Spain. The mixture is left overnight before being distilled twice. According to Cointreau, their liqueur has “the highest amount of essential oils and the lowest amount of added sugar”. (Source)Since Cointreau uses both sweet and bitter oranges, it’s considered to be in the “triple sec” style. It is not typically aged.