Cointreau Triple Sec is produced by macerating both sweet orange peels and bitter orange peels separately in neutral spirit, then combining the two macerations and redistilling them together in copper pot stills. This double maceration and redistillation process captures the aromatic complexity of both orange varieties — the sweet peel contributing clean citrus brightness, and the bitter peel adding depth, complexity, and lingering spice — in a clear, colourless spirit. The redistilled liqueur is then blended to 40% ABV. Cointreau is produced at the family's distillery in Angers, Loire Valley, France.

Cointreau was founded in 1849 by the Cointreau family in Angers, in the Loire Valley of France. It was Edouard Cointreau who, in 1875, developed the original orange triple sec liqueur recipe that would become the world's most recognised orange liqueur. The distillery remains in Angers, owned by the Rémy Cointreau Group, and continues to produce its signature expression from sweet and bitter orange peels sourced from around the world. Cointreau is used in many of the world's most iconic cocktails — the Margarita, Cosmopolitan, Sidecar — and is the reference-standard for the triple sec category.