{"id":9345,"date":"2020-03-19T23:45:19","date_gmt":"2020-03-19T22:45:19","guid":{"rendered":"http:\/\/francevisiting.com\/?p=9345"},"modified":"2023-07-30T15:15:57","modified_gmt":"2023-07-30T13:15:57","slug":"we-help-you-to-find-a-french-gin-suitable-to-your-taste","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2020\/03\/19\/we-help-you-to-find-a-french-gin-suitable-to-your-taste\/","title":{"rendered":"We help you to find a French Gin suitable to your taste!"},"content":{"rendered":"

\"\"For a long time, relegated at a second role, notably behind Vodka and Rum, the Gin spirit meets a rebirth with a strong success, since the late 80s. To a large extent, dedicated to the universe of cocktails and particularly of mixology, providing much inspiration, as proves this floral creation (pictured nearby), realized by For Cocktail Sake<\/a>. Comparing to vintage methods, from the producers’ side, the distillers nowadays use new aromatics and spices. With the constant goal to innovate new flavored elixirs<\/em>, in order to make this legendary beverage great again and then, meet the demands of a more and more educated and sophisticated clientele (cover picture: Elephant Gin<\/a>).<\/strong><\/p>\n

Among this new trend, we have the pleasure to discover that French players are really involved in this revival. Most of them are honored and proud to fall back on as much flavored grain or simply molasses distillate. For sure, this flavoring can be naturally carried out, by infusion or maceration of alcohol with spices, herbs and fruits, or even artificially, by the addition of natural or artificial essences. As a prerequisite, the Juniper Berry is the compulsory component of the Gin DNA. <\/strong><\/p>\n

For your information, in Europe, the minimum required degree for a Gin is 37.5%, then the distillery may adjust, at their discretion, the taste and appearance, while for example adding sugar and coloring. Although, the vast majority of Gins are made from a neutral grain alcohol or molasses. In the case of grain alcohol, their wort is often composed of a mixture of cereals, such as mostly corn, barley and other types of cereals (10%), including rye. <\/strong>By Alex Plato<\/em><\/p>\n

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\"\"\"\"We find it important to introduce the main production methods. First, the usual method to produce the common distilled Gin<\/strong> is recognized for its guarantee of quality. The distillation<\/strong> is often processed through batches, frequently conferred in traditional stills. Those alambics<\/em> are heated with the help of a steam, using a resistance, placed at the bottom of the boiler<\/strong>. Then, this boiler<\/strong> receives neutral alcohol, reduced to around 45-60%. Once the alcohol is brought to a boil, the emanating vapors then absorb the aromas<\/strong>, composed of berries<\/strong> and aromatics<\/strong>. The less pure distillation<\/strong> heads and tails are recycled and then redistilled while the heating core is sent to the bottling center for dilution and bottling (photo credits: Cheers To Happy Hour<\/a>).<\/p>\n

\"\"\"\"The other alternative is the flavoring by maceration<\/strong>, this principle consists in macerating juniper berries<\/strong>, herbs<\/strong> and spices<\/strong>, directly in a neutral alcohol (usually at a level of 45%), by letting them soak altogether in alcohol or also by placing this ensemble, for 2 days approximately, inside sachets<\/em>.<\/p>\n

Some distilleries<\/strong> filter the mixture before distillation<\/strong>, to separate the aromatics<\/strong> from the alcohol, while other ones prefer to distill all this ensemble<\/em>, de facto<\/em> producing an alcohol, particularly loaded with aromas<\/strong> (photo credits: Loft 14 Berlin<\/a>).<\/p>\n

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Furthermore, the method of flavoring by infusion<\/strong> consists in hanging a cotton bag containing all the aromatics<\/strong>, including juniper berries<\/strong> and spices<\/strong> in the alambic<\/em>, or placing those ingredients in a perforated chamber, installed in the bottom level of a still neck. Therefore, upon contact, the alcohol vapors infuse and soak up the essences, released by the herbs<\/strong> (photo credits: The Amazing Jules<\/a>).<\/p>\n

Last but not least, the compound Gin <\/strong>relies on a technique, based on the mixture of a neutral alcohol (usually molasses<\/strong>). Thus, involving a concentrate of Gin<\/strong> aroma (cold compounding) or the same artificial essences of juniper berries<\/strong>, spices<\/strong> and aromatics<\/strong> (gasoline compound). This method does not involve any redistillation<\/strong>, since it is mainly used for the production of mass consumption Gin<\/strong>.<\/p>\n

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\"\"\"\"Let’s start our French<\/strong> Gin<\/strong> tour with a pretty island<\/strong> located, at the border of the Atlantic Ocean<\/strong>, the Ol\u00e9ron Island<\/strong>. Nestled between endless sand dunes<\/strong> and windy<\/strong> days, nature is right there preserved and hosts many inner fabulous treasures.<\/p>\n

Among them, we may find a wild but fragile endemic<\/strong> plant, unless its ability to resist in hostile environments, the shrubby everlasting<\/strong> flower (also called immortelle<\/strong>) has been chosen for an innovative organic Gin<\/strong> employing its antioxidant<\/strong> properties, known since antiquity<\/strong>.<\/p>\n

Indeed, baptized Melifera Gin<\/strong><\/a>, a passionate team has opted for this noble immortal to flavor the yellow<\/strong> petals of this shrubby everlasting <\/strong>(photo credits: Melifera Gin<\/a>).<\/p>\n

According to the founder, Christophe Amigorena<\/strong>: “Our Melifera<\/strong><\/a> project is made from shrubby everlasting<\/strong> flowers grown in a naturally preserved environment. It was therefore essential for me to participate in the sustainable development of the island<\/strong> and to promote its producers. My desire is to preserve biodiversity<\/strong> and to offer eco-friendly<\/strong> and socially responsible consumption\u201d.<\/p><\/blockquote>\n

\"\"\"\"A legendary species in France<\/strong>, once symbolizing the union of Henri Plantagen\u00eat<\/strong> with the former queen Ali\u00e9nor d’Aquitaine<\/strong> <\/strong>in 1152, when this emblematic royal<\/strong> personality, notably renowned for his beauty, braided his crown<\/strong> of these golden shrubby everlasting<\/strong> flowers. This vegetal<\/strong> choice was hazardous since it was supposed to guarantee to this couple, some spiritual<\/strong> wealth and fruitfulness<\/strong>.<\/p>\n

A couple of years after, the story repeats with the same shrubby everlasting<\/strong> sealing here the composition of a premium Gin<\/strong>, with its rich and powerful olfactory<\/strong> facets. Thanks to an exclusive recipe<\/strong>, mostly fed by these plants sown and collected by hand in partnership with local market gardeners<\/strong>, initiated in 2018.<\/p>\n

\"\"\"\"Following a straight process respectful to organic<\/strong> values, the manufacture of this Gin<\/strong> takes place in Charente-Maritime<\/strong> in an ancestral distillery<\/strong>, essentially acclaimed for its artisanal and local production. In fact, a real complement to the manual harvesting<\/strong> until the instant infusion<\/strong> of its botanicals<\/strong>, after a reasoned cultivation<\/strong> in the respect of the surrounding environment<\/strong>. The result is a unique sensory<\/strong> experience, beginning with a subtle floral nose<\/strong>, adorned with a couple of sweet<\/strong> notes thereafter revealing a balanced and elegant aromatic<\/strong> ensemble<\/em>, made of fresh touches of mugwort<\/strong>, cardamom<\/strong> and slightly salty<\/strong> aspects. As a real trigger of emotions, this premium Gin<\/strong> can be declined as an inescapable basis to imagine any signature cocktail<\/strong>, such as this nearby Gin Tonic<\/strong>.<\/p>\n

ngg_shortcode_0_placeholder\"\"On top of that, regarding the bottling<\/strong>, this fancy flask<\/strong>, offered by Melifera Gin<\/strong><\/a>, was elaborated on the latest technical innovations from skilled glassmakers<\/strong> and decorators<\/strong>. In this case, if you appreciate reliefs<\/strong> and engraving<\/strong> on glass, you would be deeply pleased! Thus, it seems that Melifera<\/strong> is the first spirit<\/strong> brand to use this original technology on its bottles<\/strong>. Therefore, you could admire here this shrubby everlasting<\/strong> adornment, a real masterpiece<\/strong> somehow replicating the legendary Alienor<\/strong> crown, that we invite you to collect! Adding to this, as you would see later in this intense competition between Gin<\/strong> players, each detail counts to stand out and to make your Gin<\/strong> as unique as possible (photo credit by Konoisseur<\/a>).<\/p>\n

Don’t miss this invitation to this modern wedding<\/strong> between floral and marine influences, where you would as become an activist just thanks to your glass, in the sustainability<\/strong> of the ecosystem<\/strong> of an island and its producers.<\/p>\n

For more information about the Melifera Gin<\/strong><\/a> commitment for the preservation of the natural resources in the Oleron Island<\/strong> and of course this fabulous organic<\/strong> beverage, just visit their official website<\/strong><\/a>.<\/p>\n

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\"\"Still ingeniously conceived by the Valdronne<\/strong><\/a> company (that we already appreciated with their Vodka Pyla<\/strong><\/a>, read our article <\/strong>here<\/a>), located on the banks of the Garonne<\/strong> river in Bordeaux<\/strong>, Ahoy Gin<\/strong><\/a> is absolutely a French<\/strong> craft Gin<\/strong> to discover. <\/div>\n
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For your information, “Ahoy<\/strong>” is an expression commonly used by sailors<\/strong> to report the presence of a ship on their maritime<\/strong> road. Indeed, this treasure conveys us on a tattoo<\/strong> trip through a series of subversive packaging, only available in limited edition, imagined by the famous tattoo<\/strong> artist from Bordeaux<\/strong>, called Lilb<\/strong> (photo credits: Ahoy Gin).<\/div>\n
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Thus, deeply inspired by the Japanese<\/strong> tattoo<\/strong> art after a tuition in Osaka<\/strong>, this artistic Gin<\/strong> is currently offered in six limited editions<\/strong>. Elaborated with French<\/strong> wheat, this spirit<\/strong> has the luck to be infused with local perfumed botanics<\/strong>, such as juniper<\/strong> berries, hibiscus<\/strong>, pine<\/strong> but also regional and certified species of espelette<\/strong><\/em> chilli pepper<\/strong> and eventually an explicit spicy<\/strong> finish.<\/div>\n
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\"\"\"\"Thereafter, this aromatic<\/strong> ensemble<\/em> is getting aged in white wine barrels<\/strong>, provided by the Domaine du Chevalier<\/strong>, a classified Grand Cru<\/strong> from Pessac-L\u00e9ognan<\/strong>.<\/div>\n
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“A sailor without a tattoo isn’t really one”<\/em> admitted the New-Yorker<\/strong> tattoo artist Samuel O\u2019Reilly<\/strong>, in 1880.<\/div>\n
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A proper alternative to your cocktail<\/strong> recipes or just to simply match with a random tonic<\/strong>. Indeed, Ahoy Gin<\/strong><\/a> would particularly well enhance any kind of mixology<\/strong> venture, but can also be stored for some time since the decoration of this bottle<\/strong> would leave a mysterious artistic<\/strong> touch in your salon<\/strong>. <\/div>\n
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More information in their official website<\/strong><\/a>.<\/div>\n
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\"\"We pursue our exploration with a collaboration between the Vinet Delpech<\/strong><\/a> Distillery<\/strong><\/a> and the Dream Of Spirits<\/strong><\/a>. This first one has been able to respond to the original request for constituting a quality Gin<\/strong> project.<\/p>\n

Whether in terms of container or content, this distillery<\/strong> is intimately pleased to offer their beverage<\/strong> expertise, distillation<\/strong> infrastructure (including 3 bottling lines) and their large distribution<\/strong> network, in order to support any kind of innovative<\/strong> projects, matching random potentials of customers<\/strong>‘ expectations. For instance, Vinet Delpech<\/strong><\/a> Distillery<\/strong><\/a> is ready to boost any adventure, attracted by their ready-to-go<\/em> capacity, composed of different bottles<\/strong> shapes and decanters<\/strong> of all sizes, along stoppers<\/strong>, original capsules<\/strong>, labels<\/strong> and serigraphs <\/strong>to personalize, plus many other facilities. It’s a fact that the available tools<\/strong> and components<\/strong> is pretty wide, especially for any one willing to forecast a future in spirits<\/strong>.<\/p>\n

In this case, the Dream Of Spirits<\/strong><\/a> <\/strong>has been seduced by this all-in-one structure, to help them to make their spirit<\/strong> dream come true and to give birth to the Hold Up Gin<\/a>.<\/strong> <\/p>\n

\"\"Thus, this elixir<\/em><\/strong> is the result of a maturated collaboration influenced by the imagination of a writer<\/strong>, keen on crime novels. Therefore, the founder of this Dream Of Spirits<\/strong><\/a> project imagined a whole thematics around a police investigation<\/strong> to hold up this Gin<\/strong>! Indeed, as an epicurean<\/strong>, the guilty of this suspense<\/strong> initiative, he had a precise vision of the recipe<\/strong> of his singular investigation<\/strong>, deeply inspired by a detective<\/strong> story, from the brand<\/strong> name to the packaging<\/strong> details (starring a barrel-shaped<\/strong> stopper). <\/p>\n

Thereafter, the aftermath of this Hold Up Gin<\/strong><\/a> is an artisanal Gin<\/strong> distilled in a tradition copper alambic<\/em><\/strong>, located in the Cognac<\/strong> region, producing an achieved and balanced marriage of flavors<\/strong>, combining a pleasant and robust perfume<\/strong>, hopefully fulfilling you many gustatory<\/strong> sensations (photo credits: Dream Of Spirits).<\/p>\n

\"\"Its unique recipe highlights at first sight, the quintessence<\/em> of carefully selected botanical<\/strong> essences, including anise<\/strong> and coriander<\/strong>. Deeper in it, you would surely feel the soft notes of a juniper<\/strong> blend, in sweet harmony with the more pronounced notes of tonka bean<\/strong>, elegantly expressed in accordance with a slight hint of lemon<\/strong>. The texture<\/strong> in mouth offers a certain round<\/strong> length. The complex<\/strong> and very aromatic<\/strong> ensemble<\/em> would appeal to any Gin<\/strong> enthusiasts. Since there are multiple possibilities to savor it, whether simply on the rocks<\/strong>, or mixed in a classic Gin Tonic <\/strong>(eventually decorated with Timut pepper berries<\/strong>, like in their alternative bloody red Vampyr Vodka<\/strong>). An other suggestion to accompany this Hold Up Gin<\/strong><\/a> in a Negroni<\/strong> or in any other random cocktail<\/strong>, where it will would surely make a solid and convincing aromatic<\/strong> base.<\/p>\n

That’s not a surprise if this artwork<\/strong> won a well deserved Silver Medal<\/strong> for French Contemporary Style Gin<\/strong> at the World Gin Awards<\/strong>. <\/p>\n

More information on the official website<\/strong><\/a>, where you’re invited to explore the entire selection in the online store<\/strong><\/a>.<\/p>\n

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\"\"Not so far from Brittany<\/strong> stands the Normandy<\/strong> region, where you would find the Calvados Coquerel<\/strong><\/a> exploitation, famous for its multiple Calvados<\/strong><\/a> brandies, exported to all over the World<\/strong>! You may learn from them, notably in our dedicated article<\/strong>. Indeed, their small traditional column stills<\/strong> are not only intended for the production of this spirit<\/strong>, because since 2017, the manager Pierre-Martin Neuhaus<\/strong> has also decided to distillate from there his own Normindia Gin<\/strong><\/a> (photo credits: Calvados Coquerel).<\/p>\n

Close to the Mont-Saint-Michel<\/strong>, this estate, established since 1937, enjoys a protected AOC<\/strong> label, guaranteeing a quality for their products (from the apple orchards<\/strong> until the final bottles<\/strong>). Logically inspired by the omnipresence of these multiple Norman<\/strong> local apple<\/strong> varieties, the recipe of this original Normindia Gin<\/strong><\/a> includes no less than 15 botanicals<\/strong>, as you would get more details<\/strong> below. <\/p>\n

\"\"For the story, after traveling six months through India<\/strong>, in order to into a new culture and of course new flavors, Pierre-Martin Neuhaus<\/strong>, the third generation at the head of this Domaine du Coquerel<\/strong> returned to France<\/strong> while keeping anchored this incredible experience, full of colors and spices.<\/p>\n

Furthermore, thanks to his following stay in France<\/strong> and in the USA<\/strong>, he got the opportunity to get into other spirits<\/strong>, different than his native Calvados<\/strong>. This inspiration made him appreciate the whole complexity<\/strong> and aromatic<\/strong> diversity of Gin<\/strong>, that he got the idea to develop this Normindia<\/strong><\/a> project, once he joined the family distillery<\/strong>, in 2015. In fact, a hybrid name between his native Normandy<\/strong> region and India<\/strong>, where the young man identified real alternative kinds of scented<\/strong> benchmarks.<\/p>\n

This was made possible thanks to a gastronomy<\/strong> book dating from 1765, entitled “La Chymie du Go\u00fbt et de l’Odorat”<\/strong> by the time eventually approved by the King Louis XV<\/strong>, where he found a distillate<\/strong> recipe starring the illustrious juniper berry<\/strong>.<\/p>\n

\"\"This was obviously the starting point of almost 2 years of research and introspection, to imagine how would stand this innovative juice<\/strong>, while still keeping a look for complementary botanical<\/strong> ingredients to fulfill the unique taste of this first Norman Gin<\/strong>. Then came the test sessions in the home laboratory<\/strong>, through no less than 42 macerations<\/strong> to find the right formula and 33 micro-distillations<\/strong> to get the proper aromatic<\/strong> balance, with the help of a team made up of flavorists<\/strong>, oenologists<\/strong> and distillers<\/strong>, to give birth to this brand new appealing elixir<\/strong><\/em>.<\/p>\n

As far as we know, the choice has been taken to compose the inner juice<\/strong> with 15 natural botanicals<\/strong>, among them you would either detect regional essences, such as for sure apple<\/strong>, lily<\/strong>, coriander<\/strong>, juniper berry<\/strong>, but also more exotic ones: orange<\/strong>, cinnamon<\/strong>, clover<\/strong> and last but not least, ginger<\/strong>! We insure you that you may feel all of them in your palate<\/strong>! Thereafter, the solution would have been macerated between 4 and 12 days, before being distilled in the original Coquerel<\/strong><\/a>‘s column alambic<\/strong><\/em>, which is normally used for their Calvados <\/strong>and where the future Gin<\/strong> would embody its structure and roundness! <\/p>\n

The result is a smooth perfumed Gin<\/strong>, through seductive orange<\/strong> and floral<\/strong> notes, savors<\/strong> that you would also sense once in your mouth along other reminiscent apple<\/strong>, coriander<\/strong> and ginger<\/strong> major aspects, according to us! We recommend to appreciate this Normindia<\/strong><\/a> concept, either on the rocks<\/em><\/strong> or through a classic Gin Tonic<\/strong>, where the source material<\/strong> would better express itself, supported by to its delicate<\/strong> texture and its long fruitful<\/strong> finish.<\/p>\n<\/div>\n

More information on the official website<\/strong><\/a>, and also explore their authentic wide Calvados<\/strong><\/a> range.<\/div>\n
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\"\"Have you ever drunk a blue Gin<\/strong>, while wearing blue jeans<\/strong> in a citadel<\/strong>? Founded 30 years ago by Alexandre Gabriel<\/strong>, the Maison Ferrand<\/strong><\/a> proposes you a large choice of spirits<\/strong> and among them, an original creation to fulfill your needs, the Gin Citadelle<\/strong><\/a>. Protected in a true blue <\/em>and delicately carved collector<\/strong> package, this first French<\/strong> artisanal Gin<\/strong> was born in 1996, after a long reflexion about its contents but also due to a turn of events. Indeed, his alambics<\/em> basically dedicated for Cognacs<\/strong>, were meant to have a break… so the distillery<\/strong> decided to split them the other half of the year for this Gin<\/strong> production (photo credits: Maison Ferrand).<\/p>\n<\/div>\n

Everything takes place in the Ch\u00e2teau de Bonbonnet<\/strong>, where is luckily cultivated the Gin<\/strong> flagship ingredient, the juniper berry<\/strong>. Effectively, in this other maritime<\/strong> settlement, situated a few kilometers away of the famous oysters of Marennes-Ol\u00e9ron<\/strong>. Therefore, the local climate is suitable for a fertile agriculture<\/strong>, which basically welcomed the wild juniper<\/strong> bushes before the vine<\/strong> cultivation even happened… The house’s goal is to reach 5 hectares of cultivated junipers<\/strong>, in the next five years.<\/div>\n
Its distillation<\/strong> along 18 other subtle and distinguished aromas<\/strong>, are invited to dance above the open<\/strong> flames<\/strong>, in those, not anymore, abandoned small copper stills<\/strong>! We do you a favor, while unveiling those 18 other spices<\/strong>: coriander<\/strong>, cardamom<\/strong>, angelica<\/strong>, cumin<\/strong>, nutmeg<\/strong>, almonds<\/strong>, cinnamon<\/strong>, star anise<\/strong>, blackcurrant<\/strong>, iris<\/strong>, violet<\/strong>, fennel<\/strong>, orange<\/strong> and lemon<\/strong> zests, plus confidential<\/strong> species, like liquorice<\/strong>, cubeb<\/strong>, grains of paradise<\/strong> and savory<\/strong> make together in one, in an atypical process.<\/div>\n
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\"\"\"\"That’s one of the reasons why you would notice that the concept of aromatic balance<\/strong> is the Maison Ferrand<\/strong><\/a>‘s main leitmotif<\/em>. Thanks to 25 years of intense research, this distillery<\/strong> tweaked a patented technique, baptized the progressive infusion<\/strong>. In order to obtain a designed Gin<\/strong>, each of those 19 spices<\/strong> owns its proper infusion<\/strong> duration, according to their aromatic<\/strong> composition. This complete infusion<\/strong> process is made to last between 3 to 4 days, in a neutral French<\/strong> wheat alcohol<\/strong>, whose degree also varies according to the nature of the ingredient<\/strong>. For example, the juniper berries<\/strong> require a high level of alcohol and a long infusion<\/strong>, although the star anise<\/strong> is rather able to be brewed in a lower degree of alcohol and for a shorter time. A real combined work of goldsmith<\/strong> and chef<\/strong> at the same time!<\/div>\n
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Further, comes the distillation<\/strong> after the infusion<\/strong>, through a bewitching naked heat<\/strong>, in small Charente<\/strong> typed stills<\/strong>, of 25 hectoliters. Thanks to a kind drop by drop<\/strong> flowing, the Citadelle Gin<\/strong><\/a> would then suddenly appear, full of its complex and balanced aromas<\/strong>. Once in your palate<\/strong>, let yourself be drown within the major subtle juniper<\/strong> and citrus<\/strong>, anticipating a long finish. Like its blue<\/strong> bottle color, you would appreciate the fair alcohol<\/strong> content of 44%, allowing to alternate between intensity<\/strong> and finesse<\/em><\/strong>. Proud to be several times voted as Best Gin of the World <\/strong>in London<\/strong>, crowned by a shower of 60 medals, among them the Spirits of the Year<\/strong> at the World Spirits Award 2017<\/strong> and as well the Gin Grand Master<\/strong>, also in London<\/strong>. Those prizes rightly distinguish the quality of this “blue Gin”<\/strong>, relevant to experiment through its complementary peppery, nutmeg <\/strong>and cinnamon <\/strong>gustatory pleasures. <\/b><\/b>Volume: 70cl<\/strong>. <\/div>\n
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\"\"Pursuing the ageless tradition of the Maison Ferrand<\/strong><\/a>, for their spirits maturation in barrels<\/strong>, they wished a certain revival of what made the prestige of vintage Gins<\/strong>, which also used to travel the World in wooden barrels<\/strong>!
\nAfter several years of experimentation, the Gin Citadelle R\u00e9serve<\/strong><\/a> was born to make you happy<\/em>, with the help of its revolutionary formula, starring this time the use of ancestral aging<\/strong> techniques. This was made possible by choosing unique wood species<\/strong> with forgotten flavors<\/strong>, in order to wind up this jewel<\/strong>, no less than 5 months of aging<\/strong>, in those barrels<\/strong>. More concretely, you would attend a multiple wedding between acacia<\/strong>, mulberry<\/strong>, cherry<\/strong>, chestnut<\/strong> and oak<\/strong> woods, to flavor the endless juniper<\/strong>. Thus, several stages were necessary to succeed this renaissance<\/em> of the illustrious golden Gins<\/strong><\/em>, a traditional <\/strong>vision is back!<\/strong><\/div>\n
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At the end of this precise aging<\/strong> period, the final aromatic<\/strong> encounter happens in an egg-shaped<\/strong> oak barrel<\/strong> of 2.45 meters high, were would be cautiously refined this juice<\/strong>! As far as we know, this is such a consistent avant-garde<\/em> maturing<\/strong> technique, really coherent with the inner Maison Ferrand<\/strong>‘s philosophy. All the more since the Citadelle<\/strong> Gins<\/strong><\/a> are the only spirits<\/strong> to date, to use this aging<\/strong> process, in France<\/strong>. This particular breeding<\/strong> enhanced by bottling at a 45.2% notable<\/strong> degree, both confer to intensify those herbaceous<\/strong> notes extracted from its dried spices<\/strong>, but also the combo of coconut<\/strong> peel, tobacco<\/strong> and orange<\/strong> blossoms’ touch. If you’re more sensitive to mature juices<\/strong>, this old Gin<\/strong> is for you! Thereafter, after a few seconds, a second nose would eventually bring out the lasting notes of juniper berries<\/strong> and green tea<\/strong>. Once in your mouth, let’s get seduced by the first silky<\/strong> impression, revealing an uprising spicy<\/strong> and peppery <\/strong>expression. Further in a raw tasting<\/strong>, the notes of dried tobacco<\/strong> would perfectly match the following compatible juniper<\/strong>, ginger<\/strong>, almond<\/strong> and citrus<\/strong>, for an unforgettable tasting<\/strong> experience… Volume: 70cl<\/strong>.<\/div>\n
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\"\"At a practical level, the Maison Ferrand<\/strong><\/a> thought of you, with some practicum suggestions, in order to appreciate as convenient as possible, their Gins<\/strong>. Therefore, here’s their recipe of their Citadelle & Tonic<\/strong> cocktail! Perfect to accompany a friendly aperitif<\/strong>, generously garnished with ice cubes in a balloon glass<\/strong>, with the shape of your choice…<\/div>\n
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Your friends would undoubtedly feel the soul of the Gin Citadelle Gin Original<\/strong><\/a>, that you would be glad to share. Just 4cl of this nectar<\/em><\/strong> are necessary, to implement with some quality Tonic<\/strong>. On top of that, add a lemon zest<\/strong>, quirkily chiseled to impress your community, and eventually spread the last lemon<\/strong> drops in and around! <\/div>\n
Another house tip, since the Citadelle Gins<\/strong><\/a> are made close to the sea, you would maybe sense some iodine<\/strong>, somehow appropriate to precede any sea fruits<\/strong> or fishes<\/strong> dishes, like the previously quoted H2B Gin<\/strong><\/a>!<\/div>\n
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More information on the official website<\/strong><\/a>, and get their last news<\/strong><\/a>.<\/div>\n<\/div>\n
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\"\"\"\"Still in the West Side of France<\/strong>, but this time in the Loire Valley<\/strong>, we get in touch with the Combier Distillery<\/strong><\/a>. This historical factory transmits a certain proper know-how, alive and producing fine spirits<\/strong> since 1834, thanks to the initial keystones developed by its founder and also master distiller, Jean-Baptiste Combier<\/strong> and nowadays succeeded by Franck Choisne <\/strong>(photos credits: Combier).<\/p>\n

This authentic Anjou<\/strong> institution, settled in Saumur<\/strong>, close to castles and roses fields, has experienced many evolutions, over the years, in order to keep itself anchored in the French<\/strong> heritage. Through several homemade recipes signatures of liquors<\/strong>, syrups<\/strong> and other kinds of spirits<\/strong> magnify a meticulous selection of fruits<\/strong> and plant aromas<\/strong>, mainly extracted from the ideal position of the Combier Distillery<\/strong><\/a>, inside the so-called “Jardin de la <\/strong>France”.<\/strong> A fertile area, rich in natural essences, thanks to a mild climate, baptized the “Douceur Angevine”<\/strong>. Those ideal conditions are conducive to source local products, even emanating from the river traffic, allowed by the Loire<\/strong> river, straight from the port of Nantes<\/strong>, bringing its share of exotic foodstuffs, to compose their ingredients.  <\/p>\n

Deeply committed into this incomparable craftsmanship, enabled by the tradition that has built the success of this Combier Distillery<\/strong><\/a>, notably conveyed by the imagination of bartenders<\/strong> and baristas.<\/strong> Those players are prone to revisit those distillates<\/strong> and even to explore some affinities with gastronomy. A reference that still encourages the distillery <\/strong>to use the same 19th century copper alambics<\/em>, shaped in long swan necks. Those are a must in the spirit<\/strong> industry, since they have laid the groundwork for the upcoming refining methods.<\/p>\nngg_shortcode_2_placeholder<\/div>\n

\"\"\"\"Passionately elaborated on those traditional solid foundations, we get in touch with a typical London Dry Gin<\/strong>, still conceived in this beautiful Anjou<\/strong> area, close to Angers<\/strong>. Inseparably named Gin Meridor<\/strong><\/a>, in tribute to the illustrious writer Alexandre Dumas<\/strong>. Indeed, this novelist mentioned Fran\u00e7oise de Maridor<\/strong>, lady of honor of Catherine de Medici<\/strong>, in one of his books, the La Dame De Montsoreau<\/strong>, then becoming the character of Diane de Meridor.<\/strong> <\/div>\n
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This connection gave birth to a flavorful achievement, fruit of a single distillation<\/strong> of all the ingredients in the historic stills of the Combier<\/strong> Distillery<\/strong><\/a>. The original recipe was developed by the actual manager Franck Choisne<\/strong>, after more than two years of research. Purposely suited to this kind of spirit<\/strong>, the ancestral<\/em> home long swan neck alambics<\/em> are qualified to extract, for a crystalline transparence, a maximum of fragrances<\/strong>, from the carefully selected ingredients.<\/div>\n
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Thus, you would appreciate in this Gin Meridor<\/strong><\/a> a subtle spicy floral nose, that captivates many of the regional senses, from the sweetness of rose petals<\/strong> and elderflower<\/strong>, revived by a final touch of peppery<\/strong> notes. Both elegant and characterful, we bet that this is a Gin<\/strong> wouldn\u2019t leave you indifferent, either for a single tasting or through an association with other compatible juices, like shows the example pictured above. <\/div>\n
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More information on the official website<\/strong><\/a>, where you may explore some associated cocktail<\/strong> recipes, in the online store<\/strong><\/a>.<\/div>\n
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A tightening torque, back to nature…<\/figcaption><\/figure>\n

This time we land in the Cognac<\/strong> area, with a Gin<\/strong> turning into a light pink<\/strong> robe! That’s was the avant-garde<\/em> choice of Balbine Spirit<\/a>s<\/a><\/strong>. This project was initiated by Julien Maingraud<\/strong> in 2016, in order to bring some colors in this traditional spirits galaxy. Indeed, this Gin<\/strong> and mixology<\/strong> enthusiast already launched the ExtraTerrien<\/strong><\/a> blog in 2009, allowing him a wide mastering of those topics (photo credits: Alex Plato).<\/p>\n<\/div>\n

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Associating with some olfactory<\/strong> talents and a Cognac<\/strong> producer, Julien<\/strong> dove into the Gin<\/strong> adventure within this Balbine<\/strong> given name, inspired by The Cocktail Hour <\/strong>book, written by Marcel Requien<\/strong> and Lucien Farnoux-Reynaud<\/strong>. Indeed, in this literary<\/strong> reference published deeply during the Roaring Twenties<\/strong>, in 1927, its authors have dedicated this effort to a certain Balbine<\/strong><\/a>, who was apparently their muse<\/strong>. Therefore, this woman seemed to be representative of this carefree period, full of essences from all kinds. Moreover, a sentence was extracted from the book to become the official Balbine Spirits<\/strong><\/a>‘ motto: “the cocktail is a gourmet<\/em> kiss”<\/strong>. And which color would suit the best a kiss? Undoubtedly, pink<\/strong>!<\/p>\n

In this case, Balbine Spirits<\/strong><\/a> proposes you to endorse a glamorous<\/strong> experience, thanks to fantasy detail, spread into two singular Gins<\/strong> available versions. A classical Balbine Spirits <\/strong>Gin<\/strong><\/a> and a Balbine Spirits <\/strong>Old Tom Gin<\/strong><\/a>, which is a softer Gin<\/strong>, perfect alternative for cocktails, like the timeless Gin Tonic<\/strong>, that we don’t need to present anymore.<\/p>\n

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\"\"Naturally Made in France<\/strong> and more precisely in the Corr\u00e8ze<\/strong> department, in Auvergne<\/strong>, the simply Balbine Spirits <\/strong>Gin<\/strong><\/a> is composed of no less than 9 plants<\/strong> and spices<\/strong>, for sure including juniper berry <\/strong>above all, coriander<\/strong>, angelica<\/strong>, cardamom<\/strong> and even ginger<\/strong>! Then, the distillation<\/strong> is done in a Charentais<\/strong> type alambic<\/em>, which is able to bring a lot of aromatic<\/strong> materials. Thus, those provide really fresh scented<\/strong> sensations until your nostrils, especially emanating from the juniper<\/strong> berries (photo credits: Balbine Spirits).<\/p>\n

The other major point is the color of the Gin<\/strong>, particularly obtained by maceration of some dried hibiscus<\/strong> petals, at the end of the process of development, in order to brings an additional visual<\/strong> experience.<\/p>\n

Once in mouth, you would be surely amazed by the surprising complex texture of this Gin<\/strong>, full of mixed compatible ingredients. A farfetched wedding between those juniper<\/strong> berries, the fresh coriander<\/strong>, before the floral<\/strong> final offered by a peppery hint<\/strong>. In fact, an original way to appreciate this nectar<\/strong>, whether nature or in a Gin Tonic<\/strong>. Try at home the Balbine Spirits Gin Tonic<\/strong>, including 5 cl. of the Balbine Spirits Gin<\/strong><\/a>, 15 cl. of a good Tonic<\/strong> and a couple of dried hibiscus<\/strong> flowers for decoration! Volume: 50cl<\/strong>, for a recommended price of 33 euros.<\/p>\n

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\"\"On the other hand, we have a look on the Balbine Spirits Old Tom Gin<\/strong><\/a>, a genuine concentrate of history<\/strong> in a bottle, since its recipe comes straight from the British<\/strong> prohibition, occurred in the 18th Century<\/strong>! Effectively, during this period, many wooden plates<\/strong>, in a cat shape, were mounted on some pubs<\/strong>‘ facades, starring the Old Tom<\/strong> patronym. For your information, this revolutionary concept was in fact a clandestine idea, invented by the Puss & Mew<\/strong> distributors. The principle was to attract the Gin<\/strong> lovers, who just had to discreetly whisper the “Kitty<\/strong>” words to get their favorite elixir<\/strong><\/em>, in return for 2 pennies, only if they heard back the “Meow<\/strong>” term. <\/p>\n

In a way to pursue this subversive tradition, the updated French<\/strong> version of this Old Tom Gin<\/strong> relies on the original recipe, unless a slight touch of sugar<\/strong> brought in extra. A sweetness already recognizable within the round juniper<\/strong> comforting fragrance<\/strong>, still significant in your pinky glass<\/strong>. Indeed, during your tasting, you wouldn’t miss the velvet and aromatic long floral<\/strong> notes, punctuated by a sparkling peppery<\/strong> background. It’s not a doubt that this old-school<\/strong> edition is definitely suitable on ice<\/strong>, and of course better in a cocktail form, notably through a Martinez<\/strong> or a Tom Collins<\/strong>. This ancestral cocktail<\/strong> is also homemade possible, if you wanna see your life in pink<\/strong>! The formula is simple, mix together 6 cl. of Balbine Spirits<\/strong>Old Tom Gin <\/strong><\/a>with 2.5 cl. of lemon juice<\/strong>, in ice cubes<\/strong>. On top of that, complete your glass with sparkling water<\/strong> and a lemon zest<\/strong> for decoration. Volume: 50cl<\/strong>, recommended price: 33 euros.<\/p>\n<\/div>\n<\/div>\n

More information on the official website<\/strong><\/a>, where you may explore their wide spirits<\/strong> selection, in the online store<\/strong><\/a>.<\/div>\n
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\"\"Unless its name sound very British<\/strong>, this Thompson’s<\/strong><\/a> spirits structure is really French<\/strong>! At the beginning, the founder of this unique adventure, an “English Man in Bordeaux<\/em>” noticed that many French<\/strong> regions had developed at least their own brandy. In another way, he has always been surprised that his native famous region of Bordeaux<\/strong> was deprived of this asset (photo credits: Thompson’s).<\/p>\n

Thus, during one of his several walks in those local wineries, Simon Thompson<\/strong> had the chance and the opportunity to discover all the possibilities allowed by the Fine Bordeaux<\/strong> appellation.<\/p>\n

Inspired by the heritage of the region and the quality of its grape varieties, such as Ugni blanc<\/strong> and Colombard<\/strong>, distilled twice and then maturing many years in traditional copper stills, plus in Limousin<\/strong> oak barrels, Simon Thompson<\/strong> decided to create in 2010 his own range of spirits, composed of Fine Bordeaux<\/strong>, Vodka<\/strong>, Brandy<\/strong> and Gin<\/strong>, and only made from Bordeaux<\/strong> grapes.<\/p>\n

\"\"\"\"The result is a subtle alliance between an ancestral<\/em> local know-how in wine production and a contemporary brand identity, developed by this Thompson\u2019s<\/strong><\/a> spirit revealing the multiple rich historic ties, uniting Aquitaine<\/strong> and England.<\/strong><\/p>\n

For instance, the entity proposes two sorts of Gins<\/strong>, the first is simply baptized Thompson’s Gin<\/strong><\/a>, made from the maceration of fifteen natural ingredients, including Aquitaine Caviar<\/strong>, peaches<\/strong> and of course the unmistakable grape distillation<\/strong>. This distilled floral and aromatic Gin<\/strong> includes lemony<\/strong> notes doubled with a notable presence of juniper<\/strong>, exactly suiting for any kind of cocktails, such as the classic Gin Tonic<\/strong>.<\/p>\n

The second item is considered as the Gin du Sommelier<\/strong><\/a>, matured in specific barrels from the Ch\u00e2teau Labouade<\/strong>, located in Sauternes<\/strong>. Packed in numbered bottles, surmounted by a gracious glass stopper<\/strong>, bringing the light inside the solution, this round but intense distillate<\/strong> offers structured herbal and tasty notes<\/strong>. Furthermore, this spirit<\/strong> is described as “elegant and intense, with a silky texture<\/strong>, its complex spicy<\/strong> notes bring originality and length, whether you taste it pure, in a cocktail or within your favorite Gin & Tonic<\/strong> formula”, admits Andreas Larsson<\/strong>, a former World Best Sommelier<\/strong>.<\/p>\n

More information on the official website<\/strong><\/a>, where you may explore the entire selection in the online store<\/strong><\/a>.<\/p>\n

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\"\"\"\"We stay in Bordeaux<\/strong>, exploring another distillery<\/strong>, the Moon Harbour<\/strong><\/a>. Based in a former German<\/strong> WWII<\/strong> bunker. This recent project, refers to the famous crescent moon<\/strong> drawing the Garonne<\/strong> river, at the entrance of the city. This shape is so emblematic, that it also appears on its coat of arms!<\/p>\n

It’s a proper way to remind you that in the past times, on the cobblestone docks of the aptly named Port de la Lune<\/strong>, the Bordeaux<\/strong> berths waited to be loaded at night, on the upcoming departing merchant vessels<\/strong> (photo credits: Moon Harbour).<\/p>\n

The Moon Harbour<\/strong><\/a> adventure started with the help of a recognized craftsman from Bordeaux<\/strong>, Jean-Louis Stupfler<\/strong>, designer of his homonym alambics<\/em>, also used by many distillers<\/strong> above; as well as plenty of famous local winehouses, notably specialists in Sauternes<\/strong>. A collective work which proves that in terms of human skills, good assemblies also count.<\/p>\n

\"\"For instance, their own Gin<\/strong> has been developed Moon Gin<\/strong><\/a>, while using the famous London Dry Gin<\/strong> technique. You have to know that the ingredients employed in their Gin<\/strong> slowly infuse, within a sluggish distillation<\/strong>, which dominates the impression of bitterness of the juniper berries<\/strong>. The final touch is slightly spicy<\/strong>, accompanied by the lemongrass<\/strong> flavors, enhanced all of their aromas.<\/p>\n

A unique recipe that brings freshness and intensity to their homemade spirit<\/strong>, composed for sure of combava<\/strong> citrus<\/strong> from Reunion Island<\/strong>, coriander<\/strong> and goji berries<\/strong> mainly in China<\/strong>, timut<\/strong> or grapefruit<\/strong> pepper<\/strong>, straight from Nepal<\/strong>, moreover Espelette pepper<\/strong>, native of the French Basque<\/strong> region. So we advise you to try this cosmopolitan<\/em> combination and tell us your feedback!<\/p>\n

As you know, this premium distillate<\/strong> would unequivocally surprise you for sure… As you know, this Gin<\/strong> can also be enjoyed alone with ice, accompanied by mint leaves<\/strong>, or in a cocktail, like the famous Gin Tonic<\/strong>, neutral in aroma… A good recommendation, in order to avoid inhibiting the sincere aromas of this Moon Gin<\/strong><\/a>.<\/p>\n

More information on the official website<\/strong><\/a>, where you may explore the entire selection in the online store<\/strong><\/a>.<\/p>\n

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\"\"Have you ever tried a Gin<\/strong> made with apples? We have previously seen that the Gin<\/strong> galaxy is fulfilled by its complexity and by original<\/strong> and even some antagonistic<\/strong> perfumes (photo credits: Drouin).<\/p>\n

The Gin<\/strong> range developed by the famous Normandy<\/strong> based, Christian<\/strong> <\/a>Drouin<\/a> <\/strong>distillery, contains more than 30 varieties of apples<\/strong>. Since three generations, famous for its Calvados<\/strong> and its Ciders<\/strong>, this family affair<\/strong> masters the art of blending premium eaux-de-vie<\/em>. Pursuing this spirit, a trio of artisanal Gins<\/strong> were homemade imagined by Guillaume Drouin<\/strong><\/a>. Thus, it’s been a few years now that the use of Calvados<\/strong> has been developing in cocktail<\/strong> bars and its related universe appeared as a real inspiration, especially for launching innovative sensorial spirit<\/strong> experiences.<\/p>\n

\"\"\"\"For your information, the production process of this house flagship<\/strong> item, baptized Le Gin<\/strong><\/a>, comes from a rigorous distillation<\/strong> lead in small stainless stills<\/strong>, including Ciders<\/strong> naturally from Normandy<\/strong>, as well as from the distillation of the inevitable juniper<\/strong>, completed by a selection of seven other regional typical herbs<\/strong>.<\/p>\n

Indeed, the starting point for Le Gin<\/strong><\/a> (launched in 2015) was to look for any flavorings<\/strong> that could complement and enhance the compatible heavy and high balance between juniper<\/strong> and cider apple<\/strong>, really crunchily explicit in the smell and of course in the taste! After having distilled those different aromatics<\/strong> separately, a final selection of eight plants<\/strong>, really representative of the Calvados<\/strong> soul, have been married to prepare a flavorful blend<\/strong>.<\/p>\n

For instance, you could imagine a real work operated on proportions, in order to adjust this patchwork as close as possible to the original Gin<\/strong> recipe, since the plant-by-plant<\/strong> distillation protocol requires a case-by-case<\/strong> attention before a general batch<\/strong> communion. <\/p>\n

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\"\"\"\"Once got your precious elixir, <\/em>you may admire the sky blue<\/strong> packaging of the bottle<\/strong>, a mix between anchored tradition<\/strong> and an aerial<\/strong> personality. After your first sip, you would feel this singular result, as an osmosis<\/strong> between ginger<\/strong>, vanilla<\/strong>, cinnamon<\/strong> and almond<\/strong> offering a slight<\/strong> touch, along rose<\/strong> and lemon<\/strong> bringing their vision of finesse<\/em>, strengthened by the power of spicy<\/strong> and round<\/strong> notes of cardamom<\/strong> and cinnamon<\/strong>.<\/p>\n

Furthermore, you may also explore the other Gin reference. The Calvados Cask Finish Gin<\/strong><\/a> benefits from the mature house spirit aging <\/strong>know-how. That’s why, the Christian Drouin<\/strong><\/a> tribe decided to raise a limited volume of their Gin<\/strong>. Just a bunch of old 225 liter Calvados<\/strong> barrels have been selected to age some Gin<\/strong>, during six months, and to give birth to a more complex juice<\/strong>, reinforced with apple<\/strong> aromas.<\/p>\n

\"\"An other alternative would be the Gin Carmina<\/strong><\/a>, a blend dedicated to red fruits<\/strong>, where Guillaume Drouin<\/strong><\/a> continues to explore new flavor<\/strong> associations.<\/p>\n

The distillery<\/strong> recommends to appreciate its product, either pure or on ice, a good way to feel the subtlety of its aromas. Otherwise, the second option would be within the traditional Gin Tonic<\/strong>, better in a large balloon glass, adorned with ice and two thin slices of freshly cut apples<\/strong>, innately macerated in a little Calvados<\/strong> liquor bath.<\/p>\n

Two other cocktail<\/strong> recipes are also proposed:<\/p>\n