In 1775, King Louis XVI granted Carpeau and Stival the right to open the first French gin distillery in the old citadel of Dunkirk. Alexandre Gabriel created the current recipe for Citadelle Gin two centuries later. Wheat from the Picardy region, wild juniper and a further 18 hand-picked exotic herbs provide 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 Logis D'Angeac domain using Charentais pot stills, which are used for distilling cognac from November to the end of March. The gin is triple distilled and mixed with the fine macerate from the aromatic botanicals to be distilled together a fourth time. Botanicals: juniper, génépi, almonds, grains of paradise, iris, cardamom, lemons, cinnamon, coriander, nutmeg, cubeb pepper, oranges, star anise, violets, yuzu, fennel, cumin, cornflower, spice bark, angelica, liquorice, savory.