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Taking Citadelle gin, the distillers took this unusual spirit to Cognac Ferrand's Cellar Master, who aged the gin in small quantities in Château de Bonbonnet's cellars in a Solera system, a maturation method usually seen in Sherry production (though has been becoming rather popular in the rum world too). Very impressive stuff - we recommend serving it over ice to get the fully flavour profile which the maturation has imparted.