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Citadelle Gin


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Présentation de la marque Citadelle à travers l'univers du gin

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Citadelle Gin

  1. 1. GENEVER Fermentation (cereal wine)  infusion  distillation(before in pot still now usually column still)GIN (COMPOUND GIN ) = “bathtub gin” Addition of aromas No re-distillation / extracts to a neutral alcohol Flavoring can be approved natural or artificial No restriction on coloring Water is added to reduce to 37,5% Usually sweetened
  2. 2. DISTILLED GIN LONDON GIN Distillation (neutral alcohol)  infusion  Re-distillation in a Traditional still with  distillation the flavoring agents Botanicals or aromas are distilled  Flavoring agents can be botanicals or No minimum strength for result natural aromas distillate  Ethyl alcohol must be of superior After distillation further alcohol can be quality-metanol no more 5g/L added and additional flavoring  Flavoring must be all natural No restriction on coloring  Result distillate must be 70% or more Can be sweetened  No flavoring added after distillation No coloring is allowed  Can be sweetened
  3. 3. A NEW ARTISANAL CATEGORY IS (RE-)BORNCITADELLE - GIN ALAMBIC CHARENTAIS – EXTRA DRY Distillation by hand in a small Traditional Charentais pot still naked flame Ethyl alcohol must be of superior quality-metanol no more 5g/L Flavoring must be all natural Flavoring comes from the distillation of the botanicals Result distillate must be 70% or more No flavoring added after distillation No coloring is allowed. No sugar added – Extra Dry
  4. 4.  Cereals:  Wheat  Barley  Rye  Corn Other agricultural products:  Beets  Molasses
  5. 5.  Botanicals are a key element to elaborate great gin. Botanicals will bring the AROMATIC COMPLEXITY and TASTE to a gin. They must be harmoniously put together, in order to obtain a great balance in all the flavors. This is traditional done through distillation.
  6. 6.  JUNIPER , AROMATIC COMPLEXITY, TEXTURE are key elements to look for in a gin… TEXTURE-SMOOTHNESS will come from the distillation process (pot still, column still, multiple distillations or not…) AROMATIC COMPLEXITY AND BALANCE will come from the number of botanicals, their assembly, as well as the method of integration used. The production process (basis material, distillation process, number of botanicals andtypes of botanicals) is crucial for the quality of the spirit.
  7. 7.  Circa 1260 : Arnaud de Villeneuve,creates the first drinkable spirits and liqueurs and coins the word « eau de vie » (eau de vie, eau de rose, eau de parfum, etc.) Medieval time, monks and alchemist distill all kind of herbs and botanicals . Juniper Berries distillation. Genièvre as a drink appears in the Flanders (continental Norther Europe) in 1550. It is called Schiedam, Genièvre or Genever. The word "gin" is derived from the French "genièvre", meaning juniper. The word was adapted by the Dutch to "genever" or "jenever" and, later anglicized to "gin".
  8. 8.  1700 – 1800’s: Sea farers and discoverers make exotic botanicals available for distillers. 1775: the first patented French Genièvrerie at the Citadelle in the town of Dunkerk. Distillerie Royal de Dunkerque. 1802 Jean Edouard Adam invents the continuous distillation 1831: Column Stills produce neutral spirit.
  9. 9.  Carpeau & Stival was France first patented genièvrerie. It was granted the title of “Distillerie Royal” by the king Louis XVI. Most of its production was smuggled to England with the King’s approval.
  10. 10. DUNKIRK ROYAL DISTILLERYCarpeau & Stirval Frances oldest registered genièvre distillery, Citadelle was uniquely placed to take the advantage of the flourishing maritime trade routes and it’s easy access to the English market. The recipe for Citadelle French Genièvre was created in the Citadelle Distillery of Dunerk in 1775.
  11. 11.  Most of it CITADELLE production was smuggled to England by professional English smugglers with the French King’s approval.
  13. 13.  Investigating the Citadelle Distillery, Cognac Ferrand learned about genièvre making before column still existed, an extinct production method before Cognac Ferrand’s making of Citadelle. Fresh from history, Citadelle French Gin retains its original name and traditional artisan distillation methods. Very similar small copper still is employed to make Citadelle gin today, as in Carpeau & Stivals.
  14. 14. In 1777 because of French involvment in the American Revolution, the route toEnglish market becomes dangerous. Citadelle requires royal permission to sell tothe continent. It is granted by the King.
  15. 15.  While there supporter the King Louis XVI is decapitated, Carpeau & Stival escapte the guillotine and continue to prosper under the French revolution buying a new potstill.
  16. 16. The Power of Fire…
  17. 17. 28
  18. 18. Taking our time…
  19. 19. From Harvest to March… From April to August…  At Ferrand in the summer we distill Gin
  20. 20. In 1992, Cognac Ferrand bought from Martell and refited the 19th Century Château de Bonbonnet
  21. 21.  Infusion : from 72 hours until a week Sequential infusion Infusion ‘à froid’ Decanting Distillation : for 1 cask, we need 12 hours for the distillation
  22. 22.  Filling the cask in October Ageing process of 5 to 6 months Commercialization: May, 1st
  23. 23. BEFORE 1894 : Claude Boucher
  24. 24. The Taste always comes first…
  25. 25.  Aromatic richness Hand picked botanicals
  26. 26.  7 cellars Angeac are used for the aging of our cognacs:  DRY cellar to reveal all the finesse in a spirit  HUMID cellar to reveal a rounder Knowledge of the cellar master
  27. 27. PRODUCT COMPETITION AWARD Y EAR COUNTRYCitadelle Gin San Francisco Spirits Competition Double Gold 201 2 USACitadelle Reserv e Guía Peñín De Los Destilados Premium 97 Points 201 1 SpainCitadelle Reserv e Ultimate Spirits Challenge FINALIST , 92 points 201 1 USACitadelle Gin San Francisco Spirits Competition Double Gold 201 1 USACitadelle Gin Gin masters Master in the Super-Prem ium Category 201 0 UKCitadelle Reserv e Internationaler Spirituosen Wettbewerb Gold Medal 201 0 GermanyCitadelle Reserv e San Francisco World Spirits Competition Gold Medal 201 0 USACitadelle Gin Ultimate Spirits Challenge Ex cellent/Strong Recom m endation - 91 points 201 0 USACitadelle Reserv e Ultimate Spirits Challenge SEMIFINALIST - Ex cellent/Strong Recom m endation - 93 points 201 0 USACitadelle Reserv e Spirit Journal Rating Highly Recom m ended 201 0 USACitadelle Reserv e World Spirits Award Gold Medal 201 0 AustriaCitadelle Gin Internationaler Spirituosen Wettbewerb Gold Medal 2009 GermanyCitadelle Reserv e Wine Enthusiast 90-95 2009 USACitadelle Reserv e Guía Peñín Sibaritas 92/100 2009 SpainCitadelle Gin The International Spirits Challenge Gold Medal 2008 UKCitadelle Gin Gin master MAST ER - Gold Medal - 1st place 2008 UKCitadelle Reserv e Pattersons tasting panel 94 Points 2008 USACitadelle Gin Erik Mortensen tasting N°1= 96/100 2008 DenmarkCitadelle Reserv e Spirit Journal Rating 2008 "Highly recom m ended" (4 stars / 5) 2008 USACitadelle Gin Guia Peñin 90 Points 2007 SpainCitadelle Gin Wine Enthusiast Winner – 96 points (Best Gin of the world) 2005 USACitadelle Gin San Francisco World Spirits Competition Double Gold 2004 USACitadelle Gin The International Wine & Spirit Competition Gold Winner 2000 2000 UK
  28. 28.  Because the regulations governing gin are relatively loose, taste profiles vary considerably from one gin to another according to the producers wishes and talent. We have established 4 main categories of gin based on taste, whatever the production method. This classification is the outcome of our research and extensive tastings.
  29. 29. Complex classics Flavoured ginsLight gins or"vodka-gins" Simple classics
  30. 30.  Simple classics: Juniper (and sometime a touch of citrus) is the only taste, no other flavour can be detected. They are therefore often one-dimensional in terms of aroma and flavour. Complex classics: These gins use a combination of juniper berries and other botanicals to give complexity and refinement. They are multi-dimensional and more complex. (Old Tom gins: sweetened classic gins….. To be defined…)
  31. 31.  Light gins or "vodka-gins": a new range of gins has emerged in recent years to attract vodka drinkers. Less intensely flavoured, they have been developed for drinkers who are discovering gin and whose palate is not yet used to that marvellous spirit. Some people call them "vodka-gins" because their taste profile lies somewhere between vodka and gin. Flavoured gins: these gins prioritise one or more other botanicals to the detriment of the juniper flavour. They are sometimes called "New Western Gins".