Two centuries later, Alexandre Gabriel created the current recipe for the Citadelle Gin.
Wheat from the Picardy region, wild juniper and another 18 hand-picked exotic herbs provide the basis for this dry gin.
The wheat is mixed with pure spring water from Angeac/Cognac and fermented with special yeast. The gin is distilled in the domain Logis D'Angeac, where Charentaiser pot stills are used, which are used for distilling cognac from November to the end of March.
The gin is distilled three times and mixed with the fine macerate from the aromatic botanicals to be distilled together a fourth time.
Botanicals: Juniper, Génépi, almonds, grains of paradise, iris, cardamom, lemons, cinnamon, coriander, nutmeg, cubeb pepper, oranges, star anise, violets, yuzu, fennel, cumin, cornflower, spice bark, angelica, liquorice, savory.
Tasting notes:
Colour: gold.Nose: fresh, powerful, juniper, orange peel, cardamom, floral aromas, notes of jasmine, honeysuckle, fennel, cumin, hints of coffee, vanilla.
Taste: Full-bodied, bittersweet candied lemon peel, black noble herb, aniseed, almonds, notes of nutmeg, cinnamon, cubeb pepper.
Finish: Long lasting, floral, spicy, woody, notes of coriander, violet, angelica, cumin, grains of paradise, liquorice.
