Citadelle Gin

CLASSIFICATION OF GIN

ACCORDING TO THE PROCESS


ACCORDING TO THE TASTE


Genever

There are various ways of producing genever, but the basic process is the same: fermented grain mash is infused with juniper berries then distilled.

Compound Gin

Compound gin is not redistilled: flavorings are added to a neutral spirit. The flavorings may be natural or artificial. In some cases, the gin is made simply by infusing juniper berries.

Distilled Gin

Grain mash is distilled to produce a neutral spirit, then infused with juniper berries and botanicals and redistilled. Alcohol and flavorings may be added after distillation and the end product may be colored and sweetened.

London Gin

London gin is redistilled in a traditional still with juniper berries and botanicals. The flavorings may be added only during distillation and must be natural. The ethyl alcohol must be of high quality and the gin must contain at least 70% alcohol after distillation. No coloring may be added after distillation, though sugar may be added to the end product.

Citadelle – Gin distilled in a small Charentais copper still

From the standpoint of the legislation, Citadelle Gin is a London gin. However, the method used to produce Citadelle Gin is more complex:
– The use of a Charentais pot stills with a maximum capacity of 25 hectolitres
– Naked flame distillation (no steam)
– 18 botanicals in addition to juniper berries
– Pure gin – no sugar added

1

Because the regulations governing gin are relatively loose, taste profiles vary considerably from one gin to another according to the producer’s wishes and talent. Therefore, we have established categories of gin based on taste, no matter the production method. This classification system is the outcome of our own research and extensive tastings.

The main “Gin Families” as we call them are as follows:

Simple classics: juniper (and sometime a touch of citrus) is the only taste: no other flavor can be detected. They are therefore often one-dimensional in terms of aroma and flavor.

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.

Light gins or Vodkas-Gins: a new range of gins has emerged in recent years to attract vodka drinkers. Less intensely flavored, 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 “Vodkas-Gins” because their taste profile lies somewhere between vodka and gin.

Flavored gins: these gins give priority to one or more botanicals to the detriment of the juniper flavor. They are sometimes called « New Western Gins ».

ACCORDING TO THE PROCESS


Genever

There are various ways of producing genever, but the basic process is the same: fermented grain mash is infused with juniper berries then distilled.

Compound Gin

Compound gin is not redistilled: flavorings are added to a neutral spirit. The flavorings may be natural or artificial. In some cases, the gin is made simply by infusing juniper berries.

Distilled Gin

Grain mash is distilled to produce a neutral spirit, then infused with juniper berries and botanicals and redistilled. Alcohol and flavorings may be added after distillation and the end product may be colored and sweetened.

London Gin

London gin is redistilled in a traditional still with juniper berries and botanicals. The flavorings may be added only during distillation and must be natural. The ethyl alcohol must be of high quality and the gin must contain at least 70% alcohol after distillation. No coloring may be added after distillation, though sugar may be added to the end product.

Citadelle – Gin distilled in a small Charentais copper still

From the standpoint of the legislation, Citadelle Gin is a London gin. However, the method used to produce Citadelle Gin is more complex:
– The use of a Charentais pot stills with a maximum capacity of 25 hectolitres
– Naked flame distillation (no steam)
– 18 botanicals in addition to juniper berries
– Pure gin – no sugar added

ACCORDING TO THE TASTE


1

Because the regulations governing gin are relatively loose, taste profiles vary considerably from one gin to another according to the producer’s wishes and talent. Therefore, we have established categories of gin based on taste, no matter the production method. This classification system is the outcome of our own research and extensive tastings.

The main “Gin Families” as we call them are as follows:

Simple classics: juniper (and sometime a touch of citrus) is the only taste: no other flavor can be detected. They are therefore often one-dimensional in terms of aroma and flavor.

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.

Light gins or Vodkas-Gins: a new range of gins has emerged in recent years to attract vodka drinkers. Less intensely flavored, 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 “Vodkas-Gins” because their taste profile lies somewhere between vodka and gin.

Flavored gins: these gins give priority to one or more botanicals to the detriment of the juniper flavor. They are sometimes called « New Western Gins ».

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