In 1775, King Louis XVI granted Carpeau and Stival the right to open the first French gin distillery in the old citadel of Dunkirk. Two centuries later, Alexandre Gabriel created the current recipe for Citadelle Gin. Wheat from the Picardy region, wild juniper, and 18 other hand-picked exotic herbs form 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 at the Domaine Logis D’Angeac, where Charentais pot stills are used, which are employed from November until the end of March for distilling cognac. The gin is triple-distilled and mixed with the fine macerate from the aromatic botanicals to be distilled a fourth time together. Botanicals: Juniper, Génépi, Almonds, Grains of Paradise, Iris, Cardamom, Lemons, Cinnamon, Coriander, Nutmeg, Cubeb Pepper, Oranges, Star Anise, Violet, Yuzu, Fennel, Cumin, Cornflower, Spice Bark, Angelica, Licorice, Savory.

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