Citadelle Gin No Mistake Old Tom

Volume: 0.5 litres | Alcohol content: 46% | Chill filtration: Yes | Colouring: Yes

Special Features:

For Citadelle No Mistake Old Tom, both the gin and the cane sugar used to sweeten it undergo cask ageing. Its base is Citadelle Réserve, a gin aged in different types of wood. Brown cane sugar from the Caribbean is roasted in copper kettles, caramelising in the process. After alcohol is added, this sugar ages for three to four months in spirit casks. Only then is it blended with the gin. Several further months of resting in cask bring the two components together.

This edition draws on the English gin tradition of the 18th and 19th centuries. Its name recalls a nickname for gin that Charles Dickens recorded during his visits to London bars in 1836. Alexandre Gabriel took this historical drinking culture as the starting point for a sweetened, cask-aged gin.

The gin is offered at 46% in a 0.5-litre bottle with gift packaging. It can be enjoyed on its own over ice or used in an Old Fashioned or a Tom Collins. In 2020, No Mistake Old Tom won a gold medal at the Gin Masters.

Tasting Notes:

• Nose: The nose is fresh and intense. Juniper and orange peel lead, followed by cardamom. Wood and spice add to the aromatic profile, including cubeb pepper and stewed raisins.
• Palate: The gin is full-bodied on the palate, combining sweetness with bitterness. Candied lemon peel, anise and almond give way to spicy nuances of nutmeg, cinnamon and cubeb pepper.
• Finish: The long finish combines floral, spicy and woody impressions. Violet, angelica and liquorice each add their own accents.

Distillery/Bottler:

Citadelle belongs to Maison Ferrand, which Alexandre Gabriel founded in the Cognac region in 1989. The gin brand was created in 1996. Its home is Château de Bonbonnet near Cognac in southwestern France. The estate includes the distillery, juniper fields and an orangery.

For Citadelle, Gabriel developed the patented progressive infusion method: the botanicals are steeped in stages to extract their aromatic components. The distillery he designed at Château de Bonbonnet houses restored copper Charentais pot stills originally used for Cognac, alongside modern column stills for further gin developments. A dedicated research and development team explores new ingredients and ageing methods.

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