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-selected exotic botanicals 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 Domäne Logis D'Angeac, using Charentais pot stills that are used for distilling cognac from November to the end of March.

This gin is distilled in pot stills, with a total of nine approximately 50-year-old pot still distilleries being used. The base ingredient of the gin consists of French wheat. The so-called "Progressive Infusion" of 24 fresh fruits and botanicals gives the dry gin its distinctive and excellent taste. The bottling takes place without colorants, additives, or sugar.

The botanicals mentioned, in addition to juniper, are orris root, almonds, fennel, star anise, lemon zest, orange zest, cardamom, violets, nutmeg, coriander, cassia bark, licorice, savory, cubeb pepper, Sichuan pepper, angelica root, cumin, rhubarb, cranberries, blueberries, raspberries, and blackcurrants.

Nutritional Information:

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