Hos Ginbutikken anvender vi PostNord til alle vores pakker, det betyder at du i 99% af alle tilfælde har dine pakker allerede dagen efter, ihvertfald på bestillinger lagt inden 14:00. Fabricant, Florence (23 June 2009). "A Couple of Gins With Attitude". The New York Times . Retrieved 23 May 2011. Gin was thought of as the starting point for greater things – not a spirit celebrated in its own right

On the nose, hints of violet, sweet orange, coriander and floral brightness. Leans slightly citrus, but there’s another side here as well, with hints of a spicy/floral deeper notes: nutmeg, cinnamon and cardamom. Nice and contemporary in character. Old Tom Gin: There are no set guidelines for this style of gin, but it is sometimes sweetened with a bit of sugar or other botanicals, licorice is occasionally added, and it can be barrel aged (which is another style of gin in and of itself). Current examples of Old Tom gin come from Barr Hill in Vermont, Ransom in Oregon, and Hibrimi in Iceland. Citadelle is officially a London gin, though the spirit's production is a little more complex than you might think. The spirit is produced in Charentais pot stills which can hold up to 25 hectolitres. Citadelle is also unique in that naked flamed distillation is used, meaning there is no steam. 18 botanicals, as well as juniper berries, go into every bottle of Citadelle Gin. Not included in the spirit is added sugar, making Citadelle Gin a pure drink which does not need sweeteners to hide its taste. Naked flame distillation, that's the Citadelle Gin way

Only the year before he'd started experimenting with an aged gin. What started as some family fun soon transformed into Citadelle Réserve, a golden-hued spirit that's aged in five different wooden barrels over the course of five months. The Réserve came to be known as Citadelle's spicier, more herbaceous sibling; pulling in top honours at the San Francisco World Spirits Competition World Spirits Award, The Gin Masters and more. But what made this spirit stand out from the rest wasn't the three extra botanicals or the fact it was left to rest. Gin, after all, has been aged since the dawn of, well, gin-time. It was how the Réserve was aged in the final stages of its journey to the bottle that really captured people's attention.

Shake the gin, lemon juice and sugar syrup with ice in a shaker, double-strain into a tumbler filled with crushed ice. Drizzle crème de mure on the top and garnish with a lemon slice and a bramble. Distilling is the act of creating emotions in a bottle," says Gabriel as he passes around more drinks later that evening. Selve produktionen af Citadelle Gin foregår i en kobberkedel over åben ild, hvilket giver en langsommere og mere nænsom destillering. Det kræver derfor stor viden og erfaring indenfor dette fag, og det besidder Alexandre Gabriel, heldigvis.Gin isn't just from England and the U.S. Distilleries all over the world produce versions that try to capture the character of where they're made. There are three main categories. Distilled gin is produced from a mash of grains in the same way that whiskey might be. Redistilled gin is a neutral grain spirit that has been distilled a second time. And compound gin is a neutral grain spirit that’s been infused with flavors (this is the least common style). While you can use nearly any botanical you can think of to flavor gin, juniper is the key ingredient. There are two ways to infuse the botanical flavors into gin—either by macerating them in the spirit, or suspending them in what is essentially a large tea bag above the spirit and infusing the gin with vapors. Then there are a few different styles of gin to consider. Denne Citadelle Gin er uden tvivl en af de helt store spillere på gin-markedet. For at fremstille denne gin, har man brugt hele 19 forskellige krydderier. Den bliver destilleres tre gange for at opnå den delikate bløde smag, og dermed skabe den perfekte balance mellem de fyldige smags- og duftkomponenter. a b Grimes, William (2 December 1998). "Fully Armed, a French Gin Storms the Gates". The New York Times . Retrieved 23 May 2011. In 1995 the founders of Cognac Ferrand identified the surge of super-premium gin before the category even existed, registered the trademark Citadelle and launched the brand in the United States. [7] Distillation [ edit ] On September 5, 1775, received a royal grant to produce genièvre at the Citadel of Dunkirk. This news was not well accepted by the Trade Chamber fearing that it could jeopardize the trade of Brandies in France. Therefore, Carpeau and Stival were not allowed to sell their products within France. [6]

Because Citadelle Gin is made using an open flame, the distiller has maxium control. With such control, the distiller can create a caramelisation, giving the spirit a unique texture which feels amazing in your mouth. Naked flame distillation requires a lot of care and attention because the spirit is 'cut' very precisely. 'Cutting' is when the spirit vapour is seperated into three parts - the 'head', 'heart', and 'tails'. The 'heart' is the best part of the spirit and is used to make Citadelle Gin. Distillation using an open flame also means that the spirit is made in small batches, making Citadelle Gin a rather hard-to-find spirit and something very special indeed.San Francisco World Spirits Competition". sfspiritscomp.com. Archived from the original on 2016-03-03 . Retrieved 2015-06-01. Citadelle Gin is half revival, half new innovation: the revival is based on one the first gin produced in France at the “Citadelle.” The innovation is in the where and the how. New Western Gin: This is really a catch-all term for newer gins that don’t fit into the previous categories. But the through line is that these gins, while still using juniper as a key ingredient, are flavored with a wide range of botanicals, and often use ones that are grown locally to showcase the flavors of where they are made. London Dry Gin: The old guard brands mostly distill London Dry-style gin in the UK, although it does not actually have a geographical indicator. The main rules of this designation are that juniper must be the dominant flavor (as it is for all gin) and botanicals must flavor the gin during distillation, with no flavor or color added afterwards. Brands like Beefeater and Tanqueray are classics for a reason, but the world of gin has expanded enormously over the past 20 years as new distilleries tinker with the formula. I believe in freedom to create; spirits are all the product of agriculture and I believe that should be respected and honoured when making gin, or any spirit.”