8884 revuedepresse2013

PRESS REVIEW

2013

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SUMMARYPierre Ferrand

Pierre Ferrand Dry Curacao

Citadelle Gin

Plantation

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PIERRE FERRAND

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Canoe.ca July 2013 Canada

« À ce prix, il s'agit d'un bon choix pour s'initier au monde du Cognac »

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M Le MondeNovember 2013

France

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Cocktails Spirits Spring 2013

France

« Baptisé The Renaissance Man par les Américains, le passionné poursuit l’authenticité. »

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Le Figaro Vin September 2013

France

8ème édition de la Part des Anges

Mise en vente d'exception jeudi 19 septembre au Château de Brillac à Foussignac.

Vingt-six eaux-de-vie exceptionnelles seront mises en vente aux enchères jeudi soir au Château de Brillac, en Charente, à l’occasion de la huitième édition de La part des anges, certainement l’un des événements charentais les plus mondains, et les plus internationaux. La vente devrait ravir collectionneurs et amateurs éclairés d’eaux de vie. Sous l’égide du bureau national interprofessionnel du cognac, les maisons de négoce proposent à la vente flacons rares et créations. Remy Martin voit les choses en grand avec son Jéroboam de Louis XIII, une carafe monumentale de trois litres, une cuvée Hine de 60 ans est présentée dans un flacon designé par Andrée Putman, “La sélection du maître de chai” de Martell est composée d’un assemblage de deux eaux-de-vie dont la plus jeune date de 1911, Hennessy a sélectionné un cognac de 1900... Pour cette édition, tout est mis en place pour que des records de vente soient battus. Comme chaque année, les recettes seront versées à une institution locale.

La liste des bouteilles mises en vente :

- De Luze (estimation: 1.500 euros) - Hine 250 (estimation: 10.000 euros) - Pierre Ferrand 1914 - 1962 - 1972 (estimation: 5.200 euros) - Courvoisier Réserve 1978 (estimation: 1.600 euros) - Hennessy Part des Anges 2013, Carafe 1900 (estimation: 20.000 euros) - Renault Carte d'argent XO Héritage Exemplaire n°1 (estimation: 1.000 euros) - Vallein Ternicier Très Vieux Cognac Fins Bois (estimation: 500 euros) - Léopold Gourmel Carafe Critsal Quintessence 30 carats (estimation: 1.000 euros) - Château Montifaud Coffret "Maître de Chai" (estimation: 2.500 euros) - Camus Cuvée 5.150 numérotée 1212/1492 (estimation: 4.150 euros) - Bache-Gabrielsen l'Assemblage (estimation: 2.500 euros) - Frapin Raisins d'or (estimation: 4.500 euros) - Meukow Cognac rarissime (estimation: 1.500 euros) - Louis Royer Prédilection Grand Champagne Single Cask (estimation: 1.050 euros) - Rémy Martin Louis XIII Le Jéroboam (estimation: 20.000 euros) - Tessendier Cognac Park Angèle (estimation : 2.500 euros) - Baron Otard Archives privées du Château de Cognac (estimation: 2.500 euros) - Martell la Sélection du maître de chai (estimation: 8.000 euros) - Delamain Cognac Grande Champagne 1963 (estimation: 2.000 euros) - Tiffon Grande Champagne (estimation: 4.000 euros) - Normandin-Mercier Grande Champagne (estimation: 1.000 euros) - ABK6 Dame Jeanne 3,30 litres (estimation: 7.000 euros) - Leyrat Coffret anniversaire 2 carafes porcelaine (estimation: 5.000 euros) - A.E. DOR Cognac réserve N°9 (estimation: 950 euros) - Prince Hubert de Polignac Knight Trunk (estimation: 9.000 euros) - Hardy Le Printemps (estimation: 7.500 euros) En savoir plus : http://avis-vin.lefigaro.fr/magazine-vin/agenda/o108964-8eme-edition-de-la-part-des-anges#ixzz2g5CLTxrS

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Blouin Artinfo July 2013

France

« Quelques marques bien connues des amateurs du pur goût du Cognac, comme […], Ferrand […]. »

La huitième vente de cognac de la Part des Anges aura lieu en septembre

Courtesy BNIC Cognac Tiffon Grande Champagne, carafe de la verrerie Transjö Hytta, estimée à 4 000 euros Par Egmont Labadie Publié: 12 Juillet 2013

Cognac Hennessy Part des Anges 2013 Carafe 1900 estimée à 20 000 euros

La huitième vente caritative de la Part des Anges, qui réunit de très prestigieuses carafes de cognac, aura lieu le 19 septembre au château de Brillac près de la ville de Cognac. Le catalogue de la vente contient 26 lots d'eaux-de-vie ainsi qu'une toile du peintre Julien Drevelle, pour un total estimé à plus de 127 000 euros. Les résultats de cette vente seront en grande partie reversés à la Croix-Rouge française. Les deux lots les plus importants de la vente sont un Hennessy Part des Anges 2013 Carafe 1900 et un Jéroboam Rémy Martin Louis XIII, estimés chacun à 20 000 euros.

Une des spécificités de cette vente devenue traditionnelle est de réunir aussi bien des flacons produits par des marques importantes et très connues comme Hennessy, Rémy Martin, Martell et Courvoisier, mais aussi par des noms plus confidentiels mais très appréciés par les collectionneurs comme Hine, A.E.Dor, Delamain, Louis Royer ou Leopold Gourmel (pour lire un dossier récent en langue anglaise d'Art+Auction consacré aux collections de spiritueux, cliquer ici).

La vente présente aussi des maisons réputées pour leurs très belles carafes de Baccarat, Daum, Sèvres ou Lalique, comme Camus et Hardy, et quelques marques bien connues des amateurs du pur goût du Cognac, comme De Luze, Ferrand ou Frapin. Pour voir 20 de ces carafes, cliquer sur le diaporama.

Comme l'a expliqué à BLOUIN ARTINFO Maître Vincent-Gérard Tasset, commissaire-priseur de l'évènement « les grandes maisons de cognac se livrent entre elles à une guerre, à celui qui vendra le plus de bouteilles dans le monde entier », et cette vente aide à détendre un peu l'atmosphère qui règne entre elles. « Toutes ces bouteilles sont quasiment des exemplaires uniques, on laisse carte blanche au maître de chai, qui détient le style de la maison », pour créer un assemblage spécial, qui sera acheté par des clients venus du monde entier, invités par les maisons mais aussi par d'autres entreprises de la filière cognaçaise.

Depuis son origine, cette vente a connu un vrai succès : de 150 personnes présentes et un total de 13 000 euros pour 14 lots en 2006, on est passé à 650 invités pour 27 lots vendus 136 800 euros l'année dernière.

La bouteille la plus chère jamais vendue fut un lot de Martell Cordon Bleu 100ème anniversaire, acheté l'année dernière pour 21 000 euros par un collectionneur malaisien, qui a battu le record détenu jusqu'alors par le collectionneur indien Sukhinder Singh. Ce dernier avait déboursé 16 000 euros pour une édition limitée de Rémy Martin Shanghaï.

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L’Agriculteur Charentais July 2013

France

« ce flacon au design très masculin Pierre Ferrand »

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La Vie Charentaise July 2013

France

« ce flacon au design très masculin Pierre Ferrand »

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Infos Bar June 2013

France

Retrouvez au bar à cocktails Le Kremlin (Paris 18ème) le cocktail « Internationale Hallucinex » à base de cognac Pierre Ferrand

Le bar du Kremlin à Paris dévoile ses cocktails de l’été Avec l’arrivée de l’été, certains bars à cocktails ont décidé d’actualiser leur carte et ainsi de proposer de nouveaux savants mélanges… 25/06/2013, Caroline Jolivet C’est notamment le cas du Kremlin, ce bar à cocktails situé dans le 18e arrondissement de la capitale et imaginé par la fine équipe déjà à l’origine du Rock’n’roll Cirucs, installé juste en face, mais aussi de l’UFO, de l’Orange Mécanique, et plus récemment du Dirty Dick et du Moonshiner. Ouvert depuis le mois de décembre 2011, cet établissement fait notamment sensation grâce à son ambiance sortie tout droit de l'ère soviétique mais aussi à ses cocktails, tous aussi originaux les uns que les autres et sans cesse renouvelés. NOUVELLE CARTE DE COCKTAILS AU KREMLIN : >> ROT FRONT : Une relecture du White Russian par le Kremlin, à base de Vodka infusée à la fève de cacao torréfiée, liqueur de café, crème.

Cocktail Rot Front // © Marija Kmetov & Johan Barbarà

>> DON'S SPECIAL DAIQUIRI : Le Daiquiri cubain revu et corrigé dans les années 70 par l'inventeur du Tiki : Don Beachcomber. Rhum Appleton V/X, Rhum Flor de Caña 4ans, sirop de fruit de la passion maison, miel, jus de citron vert frais.

Cocktail Don's Special Daiquiri // © Marija Kmetov & Johan Barbarà >> L'INTERNATIONALE HALLUCINEX : Cognac Pierre Ferrand, Chartreuse Jaune, curaçao orange, sirop d'orgeat, jus d citron vert frais, menthe fraîche, absinthe Vieux Pontarlier, Angostura Aromatic bitters.

Cocktail L'International Hallucinex // © Marija Kmetov & Johan Barbarà

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>> CARRE BLANC : Relecture par le Kremlin du Vieux Carré, classique de La Nouvelle-Orléans créé en 1938 par Walter Bergeron. Vodka Moskovskaya, Gin Beefeater, vermouth Cocchi Americano, Bénédictine, Angostura aromatic & Bittermens Boston Bittahs bitters.

Cocktail Carré Blanc // © Marija Kmetov & Johan Barbarà >> BARREL AGED COCKTAIL : Surprise...

Cocktail Barrel Aged // © Marija Kmetov & Johan Barbarà Pour la suite, rendez-vous au Kremlin dès maintenant ! Le Kremlin 6, rue André Antoine, 75018 Paris Ouvert tous les jours de 18h à 2h Crédit photos : © Marija Kmetov & Johan Barbarà L’abus d’alcool est dangereux pour la santé. A consommer avec modération

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Mybettanedesseauve.fr September 2013

France

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Whisky Magazine September 2013

France

« Les coups de cœur : […] Pierre Ferrand »

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France

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Cocktail Deluxe Summer 2013

France

« Voici 7 recettes […]. 7 classiques entrés dans l’histoire »

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Cigar Journal Spring 2013

Germany

« Dieser wunderbar komplexe Cognac wird vin Hersteller explizit zur Zigarre empfholen »

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5 Tips: Cognac Posted on Jan 18, 2013

With more than 150 bottlings to choose from, including a variety of vintage spirits dating back to the early 20th century, the Brandy Library is the best place to enjoy cognac in New York and possibly the whole country. And Flavien Desoblin, who opened the venerable institution in 2004, not only has 14 years of experience serving drinks but also is an enthusiastic cognac evangelist. We couldn’t think of a better guide to this oft-misunderstood liquor, so we asked him for some key pieces of advice. IF IT’S YOUNG, MIX IT: For cocktails, Desoblin advises that you pour a younger spirit like Courvoisier VS, Frapin VS or Leopold Gourmel Premieres Saveurs. Citrus, nutty and floral flavors play well with cognac, so try fixing classics such as the Sidecar and French

Connection. Also, “a young cognac with ginger ale on ice works wonders when it’s hot,” Desoblin says. We recommend his Jarnac Ginger, a brandy-based spin on the Dark ‘n Stormy. IF IT’S OLD, DRINK IT STRAIGHT: “As soon as there is any depth or complexity with a cognac,” Desoblin says, “it should not be used in cocktails.” Save those pricey XO and hors d’age spirits for sipping. Aged brandies have very delicate and subtle notes, and he suggests having them without mixers, food or even cigars. Desoblin prefers his cognac “after dinner with little distraction. Prerequisites: no stress, anger or loud people around!” NO WATER, NO ICE: “Water tends to make cognac too bland, unless you deal with a cask-strength bottling, which is rare,” Desoblin says, “and ice just kills it.” In general, serve the spirit neat, at room temperature or slightly cooler. The traditional snifter, with its wide, balloon-shaped bottom and narrow top, is the ideal vessel, Desoblin says: “It allows for swirling and therefore the liberation of aromatic compounds.” FIND A GREAT DEAL: Cognac beginners need not fret; there’s a wide range of excellent spirits available for under $50. A few suggestions from Desoblin: Pierre Ferrand Ambre, Hardy VSOP, Cognac Park Borderies Single Vineyard, H by Hine, Normandin-Mercier VSOP, Louis Grimaud VSOP and Vignoble Grateaud Bouquet des Borderies. STOCK UP NOW: If you’ve ever thought about building a brandy collection, you’d better get started. Due to huge demand for expensive XO bottlings in Asia, many large cognac producers are running low on older stocks. Soon, “on top of being hard to find in the US,” Desoblin says, these coveted spirits “will be of a lesser quality as well.” JARNAC GINGER

Liquor.com January 2012

USA

‘‘Find a great deal: Pierre Ferrand Ambre. ’’

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Pouring Ribbons’ Sidecar

By MELISSA CLARK

TOTAL TIME

10 minutes plus time to cool the syrup

INGREDIENTS

125 grams (1/2 cup) Demerara sugar

Orange slice, for garnish

Granulated sugar, for rim

2 ounces Cognac, preferably Pierre Ferrand 1840

3/4 ounce dry Curaçao, preferably Pierre Ferrand

3/4 ounce fresh lemon juice

The New York Times October 2013

USA

‘Pouring Ribbons’ sidecar with Pierre Ferrand 1840 original Formula Cognac and Pierre

Ferrand Dry Curacao’

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1 dash orange bitters

Orange twist

PREPARATION

1. In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)

2. Rub orange slice around half the outer rim of a coupe glass. Place sugar in a small dish. Holding glass parallel to dish, coat with sugar only the half you’ve rubbed with the orange. Set aside.

3. Combine 1/2 teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass. Add ice, then cover, shake and strain into the sugared glass. Garnish with an orange twist and serve.

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8 Top-Rated Cognacs There has never been a better time to explore Cognac. BY KARA NEWMAN

For wine lovers who want to learn and explore the spirit world, Cognac is the

quintessential bridge. Yes, it’s derived from grapes, but more importantly this elixir’s

tradition is intertwined with wine’s rich culture.

During a recent visit to the region I was awestruck by the sheer vastness of Cognac’s

vineyards. It was harvest time, and just like in wine country across the northern

hemisphere, that euphoric buzz of grape picking and pressing was palpable

95/100 ‘‘It’s undeniably delicious by Kara Newman.’’

Wine Enthusiast December 2013

USA

95/100

Pierre Ferrand Ancestrale (France; W.J. Deutsch & Sons,

White Plains, NY). At the more

precious end of Ferrand’s offerings, it

takes 90 bottles of wine and 70 years to

make just one bottle of Ancestrale. It’s

undeniably delicious, with dark fruit

notes that suggest brandied cherries,

Port, ripe plums and cassis, finishing

with a wash of dusty cocoa. The

concentrated, rounded flavor may

remind some of Bourbon.

abv: 40% Price: $800

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everywhere I went, from the dusty vine rows to the bustling cafés on cobblestone

streets.

Another shared trait with wine’s heritage: Practically everyone you meet in Cognac

either works for one of the vineyards or distillers, or is related to someone who does.

And with Cognac’s old-vine grapes and its often decades-long aging time, it’s not

uncommon to sip something crafted by multiple generations of a single family.

There has never been a better time to explore Cognac, as now there is wide spectrum

of styles to try—from the resoundingly bold and full-bodied (Jean Fillioux Cep D’Or)

to the light and crisp (Leopold Gourmel Premieres Saveurs); from flavored offerings

(Courvoisier Gold and Rose) to stiff, high-proof mixers (Louis Royer’s 53 Cask

Strength). What’s more Cognacs receivedsome of my highest scores all year,

particularly the longest-aged brandies (XO, or “Extra Old”). Still, some younger pours

did manage to rate extremely high. With so many options to choose from, you will

find that right bottle. Bon chance, and enjoy your delicious journey into Cognac.

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CITADELLE GIN

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10 of the Best Spirits You've (Probably) Never

Tried BY TONY SACHS | OCT 8, 2013 | 10:59 AM | PERMALINK

Image via Pierre Ferrand

8. Pierre-Ferrand 1840 Original Formula Cognac Suggested retail price: $45

If all you know about cognac is the big, rapper-friendly brands like Courvoisier, Hennessy or Remy-Martin, then

you need to get acquainted with this player. Back in the day—by which we mean the mid-19th century—cognac

was a lighter, fruitier affair than the stuff we know today, meant for mixing as well as sipping (or quaffing in the

club). 1840 Original Formula's flavor profile is modeled on a well-preserved bottle of actual cognac from 1840.

While it's higher proof than most modern cognacs (45% alcohol instead of 40%), you get less alcoholic heat and

more vibrant, lively fruit flavors. Try it in a Sazerac instead of bourbon or rye, or sip it neat. Either way, it's serious old-school deliciousness.

Tags: cognac, best_spirits, liquor, try_these_spirits, vintage_spirits, brandy

Complex City Guide October 2013

USA

’it's serious old-school deliciousness.’

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Drinkin' Like Lincoln: 19th-Century Cocktail Trends That Are Trendy Again

Daniel Day-Lewis wasn't sucking back any mai tais in Lincoln, so if you want to coordinate your Oscar-party cocktail menu with this Best Picture nominee, you'll have to think historically.

When our country's very first bartender's guide, How to Mix Drinks, was published the year after Abraham Lincoln took office in 1861, America entered a golden age of cocktails. As it turns out, a lot of what was available to drink back in the 16th president's day has now come back in fashion. (Today: cocktails. Tomorrow: top hats?)

We paged through the 152-year-old drinker's bible and gleaned a few time-honored lessons. (In typical 19th-century fashion, the full title is a little hard to swallow: How to Mix Drinks, or the Bon-Vivant's Companion, Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together With the Most Popular British, French, German, Italian, Russian, and Spanish Recipes, Embracing Punches, Juleps, Cobblers, Etc., Etc., Etc., in Endless Variety.)

The Cocktail Was a Specific Drink Nowadays we refer to any mixed drink as a cocktail, but in the early 1800s, it meant the combination of spirit, sugar, water, and especially bitters (Red Bull and vodka would not have qualified). By the time Lincoln made it to the White House, there were "fancy" versions of these cocktails, which were poured into different glasses with

excess garnish, and soon there would be "improved" cocktails that included splashes of absinthe, maraschino liqueur, and orange curacao. Things only got more complicated from there, so some libation-seekers began ordering the old-fashioned cocktail, which was just the original-recipe cocktail without all the fluffery.

In most mediocre bars today, the Old Fashioned will have a muddled cherry and orange slice in it, and some come with a splash of soda and mint garnish on top of that, but at craft cocktail bars, mixologists tend to make them the original way—only now they'll have to call the drink the Old-Fashioned Old Fashioned.

DIY or Nothing How to Mix Drinks came bundled with another book, A Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, &c. &c. It included 463 recipes for ingredients like bitters, infusions, ginger beer, orgeat syrup, and other flavored syrups. Back then you couldn't just walk into the local beverage superstore and pick up a bottle of artificially colored grenadine with a shelf life of 400 years, so bartenders had to

make their own mixers. Today, we can shop online for cocktail ingredients or to find recipes for better, homemade versions.

Fortified Wines In Lincoln, there were a lot of small wine glasses around, the type we associate with fortified wines like Madeira and sherry. These were commonly used in drinks like the sherry cobbler, sherry egg nog, and sherry sangaree, the precursor to sangria.

- Pass on the courvoisier. Cognac cocktails were still popular in the 1800s, though the cognac used then was likely to be higher proof. Today louis royer force 53 and Pierre Ferrand 1840 are probably the only two high-proof cognacs you'll find.

Details February 2013

USA

‘‘Pierre Ferrand 1840 (…) the only (…) High proof cognac you’ll find.’’

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Sherry fell out of fashion as a cocktail ingredient for a number of years, though it's currently experiencing a healthy resurgence. It pairs well with tequila, oddly enough—though that wasn't readily available in 1861—and some bars have begun sherry-centric cocktail programs, like Gitane in San Francisco, the Beagle in New York City, and the forthcoming Mockingbird Hill in Washington, D.C., from the owner of the Passenger.

Spirits: Stronger, Spicier, Less Vodka-y To keep your cocktails era-appropriate, you'll have to make some changes in your liquor cabinet.

- Throw out your vodka. Vodka wasn't available in America yet, and it didn't become popular until the 1940s cocktail sensation, the Moscow mule. - Swap your gin. Though gin was a popular cocktail ingredient, it wasn't the same gin we know today, but its precursor: genever, from Holland. Genever tastes like gin infused with grainy beer (it tastes better than it sounds). Look for Bols Genever for stirred gin cocktails, but don't mix it with tonic water. - Try rye. There was plenty of rye whiskey around in Lincoln's day, but it was about to lose the popularity contest to bourbon. Today, rye is on the upswing, and it makes a way tastier Manhattan. - No tequila for you. Tequila only started appearing in cocktails after 1930. - Get funky. Lighter-style rum is not a new invention; it was actually made by Bacardi back in 1862. Until then, most rum was downright funky and high-proof. We covered some modern funky rums a few months ago. - Pass on the Courvoisier. Cognac cocktails were still popular in the 1800s, though the Cognac used then was likely to be higher proof. Today Louis Royer Force 53 and Pierre Ferrand 1840 are probably the only two high-proof Cognacs you'll find.

—Camper English is an international cocktails and spirits writer and the publisher of alcademics.com.

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Robb ReportOctober 2013

USA

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Experience Cognac at the Multnomah

Whisk(e)y Library

November 14, 2013

Did you think the Multnomah Whisk(e)y Library was only about whisk(e)y? If so, you’d be wrong. MWL has one of the best curated collections in the west coast for all spirit categories, including Cognac.

In token of that, the Multnomah Whisk(e)y Library inaugurated their ambitious program of educational tastings/seminars on Monday, November 11, with Cognac as the first subject of exploration

Members and trade immediately filled up the first seminar to capacity, which bodes well for the success of the ongoing program.

The Library began the series with an intensive exploration of Cognac, the most famous brandy of the world, with a description of the region, the grapes, the double-distillation process, and the intricate system of barrel maturation and blending that elevate cognac to its unique style and status, all followed by a comprehensive tasting exploration of six cognacs specifically selected to highlight the six distinct growing regions as well as the effects of maturation.

Handouts were provided courtesy of SOPEXA USA and the Bureau National Interprofessionel du Cognac.

Pierre Ferrand Ambre, Grande Champagne --a cognac of impressive depth and persistence; the rich aromatics emerge in layers, from fruit, to floral, to honey, to dried fruits, toasted hazelnuts, and fresh-ground baking spices that mingle and linger.

Examiner November 2013

USA

‘‘a cognac of impressive depth and persistence’’

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4 Places to Find Rare Whiskey NOVEMBER 15, 2013 – 1:15 PM – 0 COMMENTS

By FRED MINNICK@FredMinnick

(iStock)

As I stood near the small warehouse’s old barrels, surrounded by cobwebs and mold, the owner of Pierre Ferrand Cognac extracted a nip of rare Cognac from a dusty demijohn. “This is from 1806,” he said.

My neck hairs stood up and chills went down my spine. Napoleon was alive, the United States of America was just a pup, and this rare spirit, now in my tiny glass, was born.

PARADE November 2013

USA

Fred Minnick about Pierre Ferrand 1806 Vintage Cognac:

‘‘It was a shame to drink it, but the Cognac’s taste instilled in me a lifelong pursuit of rare and super old

liquor.’’

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4 Places to Find Rare Whiskey NOVEMBER 15, 2013 – 1:15 PM – 0 COMMENTS

By FRED MINNICK@FredMinnick

(iStock)

As I stood near the small warehouse’s old barrels, surrounded by cobwebs and mold, the owner of Pierre Ferrand Cognac extracted a nip of rare Cognac from a dusty demijohn. “This is from 1806,” he said.

My neck hairs stood up and chills went down my spine. Napoleon was alive, the United States of America was just a pup, and this rare spirit, now in my tiny glass, was born.

PARADE November 2013

USA

Fred Minnick about Pierre Ferrand 1806 Vintage Cognac:

‘‘It was a shame to drink it, but the Cognac’s taste instilled in me a lifelong pursuit of rare and super old

liquor.’’

It was a shame to drink it, but the Cognac’s taste instilled in me a lifelong pursuit of rare and super old liquor. (You can read about the 1806 Reserve Marie Domain from Pierre Ferrand in this Caviar Affair story.)

But unlike wine, distilled spirits do not continue to age in the bottle. (Evaporation via cork may change the flavor and if you stored a bottle of booze next to kitty litter, well, you may not want to drink it.) Nonetheless, older spirits are not as easy to find at retail as vintage wines. There’s no aging incentive for producers or retailers to keep a bottle of whiskey or cognac packaged in 1964.

With that said, there are a few special destinations and events to help you find rare spirits. Of course, since I’m a whiskey guy, my list is whiskey-centric.

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Spirit Journal June 2013

USA

« A monster cognac with big ambitions » Written by F. Paul Pacult, June 2013

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Wine Enthusiast October 2013

USA Scores given by Kara Newman

95 Pierre Ferrand Ancestrale (France; W.J. Deutsch & Sons, White Plains, NY). Abv: 40% Price: $800

94 Pierre Ferrand Selection des Anges (France; W.J. Deutsch & Sons, White Plains, NY). Abv: 40% Price: $145

93 Pierre Ferrand Ambre (France; W.J. Deutsch & Sons, White Plains, NY). Best Buy. Abv: 40% Price: $45

93 Pierre Ferrand Reserve (France; W.J. Deutsch & Sons, White Plains, NY). Abv: 40% Price: $65

92 Pierre Ferrand Abel (France; W.J. Deutsch & Sons, White Plains, NY). Abv: 40% Price: $300

90 Pierre Ferrand 1840 Original Formula (France; W.J. Deutsch & Sons, White Plains, NY). Best Buy. Abv: 45% Price:

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PIERRE FERRAND DRY CURACAO

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Extraterrien July 2013

France

« le Curaçao (j’ai opté pour un Pierre Ferrand Dry Curaçao) apporte une jolie élégance. »

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Make My Lemonade July 2013

France

Cocktail « Spicy Coriander » avec le curaçao Pierre Ferrand

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InfosBar.com May 2013

France

Pierre Ferrand Dry Curaçao finaliste dans la catégorie du « Meilleur Nouveau Produit » à Tales of the Cocktail à la Nouvelle Orléans (Juillet 2013)

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Pierre Ferrand Dry Curaçao Ancienne Méthode Written by Pete. Posted in Rum Chat

IT’S THE BARTENDER'S KETCHUP (APPARENTLY)… Pierre Ferrand’s evocatively named Dry Curaçao Ancienne Méthode has been available here in the UK for a while now and although I know many others will have already written about it, I wanted to bring it to the electronic pages ofTheFloatingRumShack.com because it’s just become a whole lot more accessible of late and we feel like marking this particularly good news. And if you like a good Mai Tai (like I do), then you really should be using this particular Curaçao!

Master of Malt have recently started stocking it – thus making it available to all with minimum effort – that in itself isn’t too surprising, but the fact that Marks and Spencer have also started stocking it (at an amazing £24.99) as part of their International Spirits range means that this really is going to be more widely available. For all those who like to make their Mai Tai’s the Trader Vic way (like I do) then you’ll be used to a half ounce of Curaçao as part of the recipe. Take an ounce each of dark Jamaican and aged agricole rums, you add a quarter ounce each of orgeat and sugar syrup and of course, the half ounce of Curaçao. It’s a recipe that was ‘rediscovered’ by Jeff Beachbum Berry having first been invented in 1944 by Victor Jules Bergeron, better known as Trader Vic. There are several people who claimed to have invented the Mai Tai and TheFloatingRumShack.com has enjoyed hearing about these on a number of occasions (hearing Beachbum Berry talk “Tiki” is a real pleasure and one to be taken if the opportunity presents itself) but this recipe is the one I like and so I'm happy to run with Trader Vic's claim to be the inventor. I’ll freely admit that since I moved to the Pierre Ferrand Dry Curaçao, initially I found myself compensating for the reduced sweetness this has over my previous brand – but no more, in fact I’m tending to leave out the sugar syrup entirely and go for a half ounce each of orgeat and Dry Curaçao as I feel the Mai Tai is better with a healthy shot of orgeat. The Dry Curaçao is so flavoursome it just adds that extra dimension to the cocktail.

The following details have probably cropped up in a dozen places, but when there are that good – why change them? Read and enjoy the story behind Curaçao and the development of Pierre Ferrand Dry Curaçao Ancienne Méthode!

Those who say beauty is in the eye of the beholder can appreciate the story of the Curaçao orange. Too bitter to eat, with a dimpled, wrinkled exterior that would never win a beauty contest, these homely pieces of citrus become absolute magic when used to create Curaçao liquor.

This intense, flavourful elixir is and has been a bartender's best friend - classic cocktails demand classic liqueurs and no liqueur is more classic than the newly introduced Pierre Ferrand Dry Curaçao Ancienne Méthode. Based on a 19th century recipe, it is a traditional French Orange Curaçao made from the peels of Curaçao oranges and spices blended with brandy and Pierre Ferrand Cognac. This new take on a classic taste comes from Cognac Ferrand proprietor and spirits mastermind Alexandre Gabriel in consultation with spirits and cocktail historian David Wondrich. It is a rich, complex and balanced liqueur that will bring new sophistication to punches, slings, fizzes and more. Pierre Ferrand Dry Curaçao is 40% alcohol by volume.

The Floating Rum Shack February 2013

UK

“If you like a good Mai Tai, then you really should be using this particular Curaçao!”

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“Curaçao is a very special liqueur of the 19th Century that is all about taste. Unfortunately, the past 50 years have been devastating for this traditional product – it has been made bright orange, then bright blue, with artificial flavours. Curaçao can be a cheap, plastic, nasty liqueur or it can be heaven in a bottle. It all depends on the ingredients and the production method. We wanted to go back to the roots, the French take on Curaçao, the most accomplished one,” says Cognac Ferrand proprietor Alexandre Gabriel.

Gabriel and David Wondrich were talking cocktails one day, when Wondrich told him of the bartenders’ craving for an authentic Curaçao. “We desperately need one,” he told Gabriel. The question got Gabriel’s wheels spinning and he turned to his collection of historical recipes from the 18th and 19th centuries to seek out the true way to bring back this artisanal product. Gabriel and his team experimented with more than 50 different recipes and took what they thought was best from each of them.

“Back in the 19th century, when the art of mixing drinks as we know it came together, there were only a few liqueurs popular for cocktail use, and Curaçao was by far the most important of them, appearing in all sorts of drinks, from punches to cocktails to juleps and beyond,” says David Wondrich. “Indeed, Jerry Thomas, the century’s most famous bartender and the guy who literally wrote the book on the American way of drinking, even went so far as to include a dash of Curaçao in his basic cocktail recipe, as if to say that you couldn’t make a proper cocktail without it. Pierre Ferrand Dry Curaçao, with its spicy, slightly bitter edge, makes me think for the first time that he may have had a point.”

Curaçao is born from Curaçao oranges, which are only grown on the Caribbean island of the same name. Oranges aren’t native to Curaçao – Spanish visitors to the island arrived with Valencia orange plants, hoping to grow them. But the arid climate of the island changed the sweet Valencia oranges over time into a fruit so bitter not even the local goats would eat them. The unwanted plants were forgotten, and grew wild. Decades later – the exact date is lost in history – it was discovered that the peels of these extremely bitter oranges, once dried by the sun, contained oils with an extremely pleasing fragrance. The Valencia orange had turned into something completely different and became known as the Laraha orange. Experimental distilling and blending with spices and alcohol in the 19th century resulted in a delicious and unique liqueur that became known as Curaçao. First infused in grain spirit by the Dutch, the French unleashed its potential with brandy and Cognac and Curaçao became all the rage of the late 1800s.

While Curaçao is made predominantly with Curaçao sundried orange peels, Ferrand also uses up to 14 other ingredients to enrich and bring forward the orange flavours. “It’s like using makeup around the eyes—it’s not to show the makeup but the eye,” says Gabriel. Pierre Ferrand Dry Curaçao takes a dominant amount of dried Curaçao orange peels, a touch of lemon and sweet oranges, steeps them in un-aged brandy and redistills the infusion for maximum flavour extraction. This mixture is then blended with brandy and Pierre Ferrand Cognac and then aged in oak casks, allowing the mixture to marry. While aging, the blend is re-infused with a touch of Curaçao oranges peels to add a nice bittersweet note.” There are also subliminal amounts of other spices, but those are our little secret,” says Gabriel.

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Pierre Ferrand Dry Curaçao will become a permanent addition to the Cognac Ferrand portfolio of products and will be available in the United States and Europe, primarily France, the U.K., Germany and Spain.

Of the nearly 240 spirited recipes in the defining cocktail handbook Jerry Thomas’ Bartenders Guide published in 1862, more than 35 cocktail recipes call for Curaçao. Not ‘triple sec’ or ‘orange liqueur’ – but Curaçao. Specifically. As a matter of fact, only Curaçao is ever mentioned when a drink calls for an orange liqueur. We can only imagine and hope that Mr. Thomas would be happy to use our historically accurate Pierre Ferrand Dry Curaçao in his recipes.

Rum Databank: Pierre Ferrand Dry Curaçao Ancienne Méthode

Country of origin: France

Cost: around £25.

[Under £15 = £ / £15 to £25 = ££ / £25 to £40 = £££ / £40 to £100 = ££££ / Over £100 = £££££]

Available From: Master of Malt and Marks and Spencer

Website: www.pierreferrandcuracao.com

Facebook: www.facebook.com/cognac.ferrand

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Pouring Ribbons’ Sidecar

By MELISSA CLARK

TOTAL TIME

10 minutes plus time to cool the syrup

INGREDIENTS

125 grams (1/2 cup) Demerara sugar

Orange slice, for garnish

Granulated sugar, for rim

2 ounces Cognac, preferably Pierre Ferrand 1840

3/4 ounce dry Curaçao, preferably Pierre Ferrand

3/4 ounce fresh lemon juice

The New York Times October 2013

USA

‘Pouring Ribbons’ sidecar with Pierre Ferrand 1840 original Formula Cognac and Pierre

Ferrand Dry Curacao’

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1 dash orange bitters

Orange twist

PREPARATION

1. In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)

2. Rub orange slice around half the outer rim of a coupe glass. Place sugar in a small dish. Holding glass parallel to dish, coat with sugar only the half you’ve rubbed with the orange. Set aside.

3. Combine 1/2 teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass. Add ice, then cover, shake and strain into the sugared glass. Garnish with an orange twist and serve.

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The Advocate September 2013

USA

“Liqueurs were used a lot in food in the 18th and early 19th centuries”

Despite changing fashion, people still drink classics BY CHERAMIE SONNIER

[email protected]

September 09, 2013

There’s more to enjoying a good cocktail than sipping a glass of alcohol.

Experts at the 2013 Tales of the Cocktail in New Orleans stressed that flavor, extracts, color, aging and garnishing all contribute to a memorable cocktail. The distinctive touches of masterful distillers and mixologists can lend additional flavor to a classic.

And, when it comes to cocktails, these experts know the classics never die. Even with technological advances in production and changing tastes, people are still drinking martinis, margaritas, Manhattans and Sazeracs.

In a program, Modifiers: Eternal Life for Cocktails, panelists discussed how these classics, while alive and ticking, have been altered slightly over the years. Their base spirits (the alcohol on which a drink is built) are modified with, for example, vermouth or liqueurs.

“A good modifier can be sweet, sour or bitter and should be just enough to maintain a presence,” said beverage consultant Philip Duff.

Alexandre Gabriel, president and owner of Cognac Ferrand, said, “Modifiers bring the aromatics” to both food and cocktails. For example, curaçao, an orange-flavored liqueur, is used in the classic duck l’orange and in chocolate mousse crepes. “Liqueurs were used a lot in food in the 18th and early 19th centuries,” he said.

Modifiers in cocktails decrease a drink’s alcohol percentage, change its color and change its mouth feel.

“Color is as important as the flavor,” said Erik Lorincz, with Duff adding that, “Blue curaçao is 25 percent of all European sales.”

Presentation, they said, is important. A good cocktail has to be pleasing to the eye. A sprig of mint, a curl of lemon or a skewer of berries can enhance the appeal of any drink.

A cocktail, said Joaquin Simó, should be a special accent to your dining. “If you’re counting calories, you shouldn’t be drinking,” said the award-winning mixologist and author.

In another program, mixologists focused on what makes a “perfect” cocktail. Many variables are involved. Using the martini as an example, Time Magazine science writer Jeffrey Kluger said, “The perfect martini is your martini.”

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Shaken or stirred? There’s really no difference, said panelists. Shaking and stirring achieve the same temperature and dilution of ice. Only the time changes.

“It’s almost impossible to over shake or over stir a cocktail, assuming low temperature is the goal,” said panelist Tristan Stephenson. “Temperature of cocktails makes a huge difference in how you perceive a drink’s flavor.”

Garnishing?

Garnishes can make a huge difference in a drink or a dish,” Stephenson said. “They have the ability to overpower.”

Martinis are often garnished with aromatic citrus twists, onions or olives. The onion is the most dangerous because of its acidity, he said. However, if you’re not careful, the oil from an olive can also ruin the taste of a drink. He also recommended using small twists because the oil on a citrus peel is hard to control.

Whiskey revolution

“Americans have not seen the changes in whiskey distilling that we are seeing now,” said Paul Clarke, moderator of the American Whiskey’s Evolving Identity program.

Barley, corn, rye, wheat and temperature controlled warehouses come into play.

There also is more experimenting with different woods for the barrels and aging.

In the 1950s distilling was centered in a small area of Kentucky and Tennessee, but now whiskey distillers can be found across the country, panelists said.

A lot of people moved into whiskey distilling after making craft beers.

At the same time, others are looking to the traditions of the past.

“There’s a need and a desire to protect that heritage,” said Wes Henderson, chief operating officer of Louisville Distilling Co., which makes Angel’s Envy, a small-batch Kentucky bourbon. “Consumers have become very savvy; they want to know the truth behind the brand.”

Chip Tate, of Balcones Distillery in Waco, Texas, started his whiskey as a fermented sauce. He used mission figs, Texas wildflower honey and sugar mixed with water, which he fermented and distilled.

From that he moved into making whiskey. He said the distiller must deliver what he has told the consumer he is going to produce. “When you put it in a glass, it has to be good.”

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CITADELLE GIN

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5 SensOctober 2013

Belgium

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fr.canoe.ca

Évaluation du siteCanoë est une entreprise de services et de conseil spécialisée dans les activités sur Internet. On trouvetoutefois ici de nombreux articles concernant l'actualité générale du Canada et du monde.

CibleGrand Public

Dynamisme* : 247* pages nouvelles en moyenne sur une semaine

FERRAND / 206064092 copyright © 2013, Argus de la presse Tous droits réservés

Date : 20/12/2013 Auteur : Julien Cayer

Derrière le bar: 5 gins qui n'ont pas besoin de tonic

Citadelle: l'épicéC'est de la maison de Cognac Pierre Ferrand, en France, que nous arrive le gin Citadelle, et on peutdire sans se tromper qu'il fait honneur au savoir-faire charentais en matière de spiritueux. Composéd'alcool de blé auquel on ajoute 19 épices, il est préparé selon la recette traditionnelle qui date de1771.

Au nez, sa puissance olfactive est marquée et on remarque surtout ses notes épicées, dont lacannelle, la muscade et l'anis. Peu de floral ici, et c'est une variation qu'on a beaucoup appréciée.En bouche il possède aussi une belle intensité, ce qui fait sorte qu'on croie ses créateurs sur parolelorsqu'ils affirment que la façon de le servir est de le passer au shaker avec de la glace, et de le

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13 RUE HENRI BARBUSSE92624 GENEVILLIERS - 01 73 05 45 45

26 DEC13 / 01JAN 14HebdomadaireOJD : 129810

Surface approx. (cm²) : 567N° de page : 60

Page 1/1

FERRAND7294178300502/GST/OTO/2

Eléments de recherche : COGNAC FERRAND : producteur de spiritueux, uniquement la vie de la société

b Style

nuit duPAR M A R I E 6 R É Z A R D

Une sélection des meilleureseaux-de-vie, à déguster pures ou

en cocktail pour célébrer lanouvelle année.

Tequila bien frappéeAppellation confidentielledu nord du Mexique, Sotolproduit des tequilas abase d'agaves bleus âgesde 15 ans Son goùt decitron, de poivre, de sel etses notes fumées permet-tent de renouveler letequila dry dans un sha-ker, 4 cl de Sotol, 1,5 cl deCointreau, 1,5 cl de Mar-tini Secouez et servez avecun zeste de citronHaœnda de diihuahua 38%Sotol Silver, 37 É, whisky.fr

assr-r38.5 POflMQB

Essence de la VodkaBons Rodionov s'inspire

d'une recette tradition-nelle pour faire revivrecette vodka tres particu-lière, la Polugar A base

de ble malte et non malte, elleest d'une incroyable éléganceet douceur Elle se savourepure Faites le test frottez unegoutte dans la paume de votremam et respirez vous êtes

dans le pétrin du boulangerPolugar Wheat 38,5%,

65 €, wtiisky.fr

PRIVATE DISTlhliERY

RODIONOVANDSONSfr

WHEATDftRY RUSSIAN BED IN COPPER PO

38,5%Aic/voi 700THE IiEGENDftRY RUSSIAN BRERDWINE

DISTIIiuED IN COPPER POT STILL

EXPERIENCE THE POWERFUIi ENERGV OF THE VIBRANT RUSSIAN NATUREAND All UNFORGETTABLE TASTE OF THE FRESHUY BAKED RVE BREAD

BASED ON XVIII CENTURYVODKA RECIPE

iRhum étourdissantParfume, rond, gras, puis-sant, il livre des arômescomplexes de canne asucre, de mangue, de

citron, de banane,aiguillonnes par lepoivre et le gin-gembre On opte pourun ti-punch, tout sim-plement 1/3 de siropde canne, 2/3 de rhum.I quartier de citronvert Et sans glaçon 'MSE 2010 50%, 30 €,cavistes.

fl Gin tonique Quand unemaison française - lecognac Ferrand-élaboreun alcool anglais, le re-

a sultat est surprenant Fmet bien construit, Cita-delle entoure la baie degenievre d'un cortèged'epices et de plantesEleve 6 mois en fûts, ilajoute de la complexité augm tonic 4 cl de gm, Scide Schweppes, un quartierde citron et des glaçonsCitadelle gm 44 %, 39 €.finespints.fr

Cachaça au sommetBio, nor filtrée et artisa-nale, issue de canne asucre cultivée sur la pro-priete, c'est la meilleureLine pure expression bresi-lienne, qui dégage desarômes dè canne et depop-corn Pour changer dekiwipinnha un kiwi eplu-che, une cuillère a soupe desucre^ écrasez le tout dansun tumbler Ajoutez glacepilee et 5 cl dè cachaçaEngenho Da Verrerie 42%,33 e, finespirits.fr

I

Pure Tequila Cinlo Oro-peza élabore a la distillerie

mexicaine de San Nicolasl'une des plus fines tequilas

qui soient, selon un pro-\ cede traditionnel maîs» dans des installations

high-tech L'agavebleu donne son meilleurdans cette tequila qu'ilserait dommage deboire en cocktail A larigueur, lui ajouter unpeu de sel et un quar-tier de citron vertEl Espoton, 31 €, cavistes.


26 DEC13 / 01JAN 14HebdomadaireOJD : 129810

Surface approx. (cm²) : 567N° de page : 60

Page 1/1

FERRAND7294178300502/GST/OTO/2

Eléments de recherche : COGNAC FERRAND : producteur de spiritueux, uniquement la vie de la société

b Style

nuit duPAR M A R I E 6 R É Z A R D

Une sélection des meilleureseaux-de-vie, à déguster pures ou

en cocktail pour célébrer lanouvelle année.

Tequila bien frappéeAppellation confidentielledu nord du Mexique, Sotolproduit des tequilas abase d'agaves bleus âgesde 15 ans Son goùt decitron, de poivre, de sel etses notes fumées permet-tent de renouveler letequila dry dans un sha-ker, 4 cl de Sotol, 1,5 cl deCointreau, 1,5 cl de Mar-tini Secouez et servez avecun zeste de citronHaœnda de diihuahua 38%Sotol Silver, 37 É, whisky.fr

assr-r38.5 POflMQB

Essence de la VodkaBons Rodionov s'inspire

d'une recette tradition-nelle pour faire revivrecette vodka tres particu-lière, la Polugar A base

de ble malte et non malte, elleest d'une incroyable éléganceet douceur Elle se savourepure Faites le test frottez unegoutte dans la paume de votremam et respirez vous êtes

dans le pétrin du boulangerPolugar Wheat 38,5%,

65 €, wtiisky.fr

PRIVATE DISTlhliERY

RODIONOVANDSONSfr

WHEATDftRY RUSSIAN BED IN COPPER PO

38,5%Aic/voi 700THE IiEGENDftRY RUSSIAN BRERDWINE

DISTIIiuED IN COPPER POT STILL

EXPERIENCE THE POWERFUIi ENERGV OF THE VIBRANT RUSSIAN NATUREAND All UNFORGETTABLE TASTE OF THE FRESHUY BAKED RVE BREAD

BASED ON XVIII CENTURYVODKA RECIPE

iRhum étourdissantParfume, rond, gras, puis-sant, il livre des arômescomplexes de canne asucre, de mangue, de

citron, de banane,aiguillonnes par lepoivre et le gin-gembre On opte pourun ti-punch, tout sim-plement 1/3 de siropde canne, 2/3 de rhum.I quartier de citronvert Et sans glaçon 'MSE 2010 50%, 30 €,cavistes.

fl Gin tonique Quand unemaison française - lecognac Ferrand-élaboreun alcool anglais, le re-

a sultat est surprenant Fmet bien construit, Cita-delle entoure la baie degenievre d'un cortèged'epices et de plantesEleve 6 mois en fûts, ilajoute de la complexité augm tonic 4 cl de gm, Scide Schweppes, un quartierde citron et des glaçonsCitadelle gm 44 %, 39 €.finespints.fr

Cachaça au sommetBio, nor filtrée et artisa-nale, issue de canne asucre cultivée sur la pro-priete, c'est la meilleureLine pure expression bresi-lienne, qui dégage desarômes dè canne et depop-corn Pour changer dekiwipinnha un kiwi eplu-che, une cuillère a soupe desucre^ écrasez le tout dansun tumbler Ajoutez glacepilee et 5 cl dè cachaçaEngenho Da Verrerie 42%,33 e, finespirits.fr

I

Pure Tequila Cinlo Oro-peza élabore a la distillerie

mexicaine de San Nicolasl'une des plus fines tequilas

qui soient, selon un pro-\ cede traditionnel maîs» dans des installations

high-tech L'agavebleu donne son meilleurdans cette tequila qu'ilserait dommage deboire en cocktail A larigueur, lui ajouter unpeu de sel et un quar-tier de citron vertEl Espoton, 31 €, cavistes.

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Gift Guide: 27 White Spirits We Stand Behind Dec 12, 2013 2:00 pm

And where to buy the right bottle online

BY CHANTAL MARTINEAU

When it comes to gift giving, it’s the thought that counts. And when that thought involves sharing a little holiday

spirit with your fellow man, all the better. Holiday spirit, in this case, is a euphemism for booze. Duh. Be the most

popular person at the holiday party this year by giving a bottle of something stiff, like vodka, gin or even mezcal. If

you’re lucky, you might even get a little nip as a thank you. This year, we’ve come up with more gift ideas than you

can shake a stir-stick at, complete with links to where to buy them.

Gin

[…] We’re talking white spirits here, but several gin producers have been putting their product in barrels, just to

see what happens. The result: a pale straw color and warm spiced flavors.Citadelle Réserve

Gin ($38, Blackwell’s), from France, retains the fruitiness of the original botanicals, accented by vanilla and

spice. Chief Gowanus ($37, DrinkUpNY.com), the newest gin from the New York Distilling Company, is made

in the Genever style, with notes of rye, juniper and citrus. Perhaps the strangest release of the year has

been Pierde Almas 9($95, Astor Wines & Spirits), a mezcal-based spirit infused with nine gin botanicals that

evokes herbs, spice and smoke all at once.

Citadelle Réserve Gin ($38, Blackwell’s), from France, retains the fruitiness of the original botanicals, accented by vanilla and spice

Food Republic December 2013

USA

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57DOSSIER SPÉCIALSPIRITUEUX / CITADELLE GIN

Et jeune, l'homme continue de le pa-raître, lors de cette master-class ayant trait au gin et don-née à une sélection de barmen belges dans le restaurant gantois Volta. Il se

montre intarissable sur l'histoire et les procédés de fabrication du breuvage, ponc-tuant son exposé de traits d'esprit. Depuis un certain déjà, ce CEO a cessé de penser aux dix premières années de Cognac Ferrand, lorsqu'il était criblé de dettes et que personne n'était intéressé par ses produits. L'an dernier, Citadelle Gin a remporté la plus haute récompense lors des Gin Masters en Grande-Bretagne – ce

ESPRIT d’architecte

Il est à croire qu’il y a

25 ans d’ici, Alexandre

Gabriel, CEO de Cognac

Ferrand, pressentait

déjà le retour du gin. Sans

quoi, il n'aurait jamais

eu le courage de lancer

Citadelle Gin

– fabriqué à partir d’une

infusion complexe de

19 produits botaniques,

selon une recette vieille de

deux siècles. « Attribuons

cela à la témérité de

la jeunesse. »

TEXTE DIETER MOEYAERT

que Alexandre Gabriel considère comme le couronnement de son travail. « Mais le moment le plus important re-monte à quelques années. Je me sens à chaque fois ému lorsque j'y repense. Un journaliste américain spécialisé a écrit : “C'est précisément ce goût-là que le gin doit avoir”. On ne s'imagine pas à quel point cela fait du bien de voir son travail compris et reconnu. »

DIX ANNÉES NOIRES Alexandre Gabriel a grandi parmi les cuves de distillation de son grand-père qui pos-sédait une ferme dans le sud de la Bour-gogne – il y fabriquait de la Fine de Bour-gogne. L'homme a toujours été passionné par le processus de distillation. Il n'a donc pas hésité – lorsqu'il en a eu l'opportuni-té à l'âge de 22 ans, après des études de commerce – à reprendre l'entreprise fami-liale agonisante, Cognac Ferrand – l'une des plus anciennes distilleries de la ■ ■ ■

Alexandre Gabriel s’est mis en quête d’un gin à l’ancienne, de la recette d’origine.

Alexandre Gabriel

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Préparation de cocktails et dégustation de gin dans le restaurant Volta à Gand.

56 DOSSIER SPÉCIAL

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58 DOSSIER SPÉCIAL

ils avancent le nom d'Arnold Villanova comme inventeur du processus de distil-lation. En remontant plus loin, il est aussi question de la Grèce et, avant elle, de l'Egypte. Sans oublier les Chinois qui ont précédé tout le monde (rires) . » « En résumé, il ressort de documents amé-ricains que ce sont non pas les Néerlan-dais mais les Suédois qui furent les plus gros exportateurs de genièvre. La baie de genévrier est un ingrédient que l'on trouve partout et qui peut être utilisé facilement pour donner à l'alcool un goût déterminé. Dans le jargon, cela porte le nom de “cou-verture” – soit harmoniser le goût à l'aide d'un ingrédient fort. La baie de genévrier est un agent de saveur particulièrement puissant. Ce n'est pas pour rien que le gin est défini comme un spiritueux au goût dominant de baie de genévrier. »

THE SHIT IN THE SAUSAGE Durant ses recherches, Alexandre Gabriel a mis la main sur des documents ayant trait à Citadelle, la première genièvrerie fondée en 1771 à Dunkerque. Ses fonda-teurs – Carpeau et Stival – avaient introduit une requête auprès du roi Louis XVI pour pouvoir distiller des baies de genévrier. Jusqu'alors, il était interdit d'utiliser des aliments pour fabriquer des breuvages – les rois redoutaient les famines car ils n'ignoraient pas que si le peuple venait à manquer de nourriture, ils en feraient les frais. Carpeau et Stival reçurent néan-moins l'autorisation de distiller du genièvre dans la citadelle de Dunkerque – avec, ex-cusez du peu, le sceau royal. Pour la petite histoire, le document royal stipulait que 95 % de la production devait être envoyée en fraude vers la Grande-Bretagne. Alexandre Gabriel et son maître de cave ont basé le procédé de fabrication du Citadelle Gin sur la recette originale – la seule qui subsiste de l'entreprise d'origine. La pro-duction s'est opérée de la même manière, soit dans de petites cuves de distillation chauffées sur flamme apparente. « Plus aucun producteur de gin ne procède encore ainsi. Nous utilisons non pas le feu de bois, trop difficile à contrôler, mais la flamme du gaz naturel. La distillation d'une quantité de 25 hectolitres compor-tant une infusion de 19 produits botaniques prend environ 12 heures. Cela se passe comme suit : le matin, nous faisons chauf-fer les cuves – la mise au courant – puis, un peu plus tard, nous éliminons la première partie du distillat – les têtes. Nous lais- ■ ■ ■

■ ■ ■ région de Cognac. « Lorsqu'on a 22 ans, the world is your oyster . Je me suis lancé dans l'aventure mais si j'avais su à quoi m'attendre, je n'aurais pas sauté le pas. » Située dans un domaine de 120 hectares, sur le prestigieux territoire de Grande Champagne de la région de Cognac, la distillerie était équipée d'une infrastruc-ture obsolète. A l'époque déjà, Alexandre Gabriel savait qu'il voulait lancer sur le marché un breuvage prestigieux et, pour ce faire, était disposé à ne pas lésiner sur les moyens. Il fit remplacer les tonneaux en béton par des conteneurs dernier cri

en inox et il investit dans du matériel de distillation. « Excellent pour la produc-tion mais épouvantable pour le compte en banque... J'ai quelques conseils pour ceux qui seraient prêts à ne pas se payer durant une décennie. J'ai surinvesti dans la production avant même de savoir com-ment je lancerais le produit. Un homme d'affaires avisé fait l'inverse. Mais – c'était une consolation – le produit était de qua-lité. » Et n'avait rien de banal.

LA LIGNÉE DU GIN Un jour qu'il faisait le tour du domaine, Alexandre Gabriel eut une idée : pourquoi ne pas employer les dix petites cuves de distillation utilisées entre octobre et mars pour la fabrication du cognac – le règle-ment de l'appellation d'origine contrôlée de Cognac n'autorise pas la distillation durant les autres mois – à la distillation de gin ? Ce ne fut pas une mince affaire d'obte-nir toutes les autorisations nécessaires mais il put finalement mettre son pro-jet à exécution. Dès le début, il choisit avec son équipe de lancer un breuvage non pas destiné à la consommation de

masse mais s'adressant plutôt à des amateurs de produits fins. Le nombre de cuves de distillation – dix – ne permet-tait pas, du reste, de produire de grandes quantités. Mais mieux encore, dès le dé-but, Alexandre Gabriel s'est mis en quête d'un gin à l'ancienne, avec la volonté de préparer cette recette d'origine selon des méthodes contemporaines. « Je voulais tout savoir du profil technique du breu-vage mais aussi en suivre les lignées. D'où vient-il ? » Il est généralement admis que le gin est une invention néerlandaise obtenue en rehaussant fortement un alcool de base d'un goût de baies de genévrier. « Mais selon les Français, leurs moines auraient été les premiers à distiller du genièvre au Moyen Age. Quant aux Espagnols,

« Je préfère un spiritueux ayant mauvais goût qu’un sans caractère. »

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■ ■ ■ sons chauffer progressivement le cœur avant d'écarter aussi les queues. Il s'agit d'un processus chronophage qui exige d'être présent en permanence. » Il est important aussi que le master blender laisse une note divergente dans le résultat : un petit élément perturbateur qui donne du caractère au spiritueux. Alexandre Ga-briel : « Un individu au visage parfait a lui aussi quelque chose d'ennuyeux. Les gens ont envie de déguster un breuvage qui ait une certaine profondeur, du caractère. Je raconte à tous les jeunes maîtres de cave l'histoire de Charles de Gaulle. Une histoire un peu sale mais pleine de vérité. Le géné-ral était fan d'andouillette, une saucisse à base d'estomacs de porcs – une délica-tesse... pour ceux qui aiment. Il disait : “Si les estomacs sont propres, la saucisse n'est pas bonne. S'ils sont trop sales, on vomit. C'est donc une question de juste milieu”. C'est à ce shit in the sausage qu'il faut penser ( rires ). Cela montre bien que c'est la petite note off qui confère le carac-tère. A un spiritueux qui n'en n'a pas, j'en préfère un qui a mauvais goût. Je me méfie aussi du mot “qualité” qui, selon moi, est galvaudé. Si l'on me demande dans quoi se spécialise Cognac Ferrand, je réponds : “Dans des choses intéressantes ”. »

MIKE TYSON VS BALLERINE Lorsque le premier Citadelle Gin est appa-ru sur le marché, il a fait figure de margi-nal : un gin artisanal à base de 19 produits botaniques, distillé dans de petites cuves sur flamme apparente, comme cela se faisait il y a deux siècles. Et fabriqué par des Français, dans la région de Cognac. « Aujourd'hui, c'est plus facilement accep-té mais il y a vingt ans, les gens étaient surpris. Je me souviens d'un journaliste américain en visite, me regardant comme les Américains considèrent les Français. Et me disant : “ You're a romantic bunch, you French . Comment pouvez-vous mettre cette bouteille sur le marché à ce prix ( NDLR : 35 dollars US, environ ) en utilisant ces matériaux ?” Mais mon investissement était intriqué à l'histoire. Les cuves de dis-tillation ont une durée de vie assez longue, notre recette remontait à cinq générations et nous avions un procédé d'infusion. Pour acheter l'ensemble, il faudrait disposer de beaucoup d'argent. C'est aussi la raison pour laquelle nous pouvons proposer notre produit à ce prix-là. » La juste combinaison des substances bota-niques a constitué la plus grande difficulté

mon aîné doit y consacrer plus de temps. Faire infuser ensemble de l'anis étoilé et des racines de violette peut se comparer à un match entre Mike Tyson et une balle-rine. L'anis étoilé fait figure de brute parmi les produits botaniques : un élément très agressif et dominant. La violette doit donc être ajoutée au mélange tout au début de l'infusion. Ensuite, la réglisse, l'angé-lique, la coriandre, le cumin, etc. ( NDLR : poivre du paradis, cardamome, maniguette, baie de genévrier, amande, zeste de citron et d'orange, écorce de casse , cannelle, sar-riette, anis étoilé, noix muscade, fenouil et racine de lys ). » Et Alexandre Gabriel a vu, le maître de cave s'étrangler lorsqu'il lui a annoncé qu'il voulait indiquer les 19 composants botaniques sur la bouteille. « D'aucuns estiment qu'il s'agit d'une mauvaise idée. Mais nous allons continuer à le faire. Je trouve important que les gens sachent ce que contient notre gin. Pour les barmen, il s'agit aussi d'une information précieuse : cela leur permet de savoir quel goût ils peuvent mettre en évidence dans leurs cocktails et selon quelle tournure. »

LA DÉFINITION DE L'EXTASE Citadelle contribue donc au prolongement de l'actuelle mode du gin. Mieux encore : sans le travail innovateur d'Alexandre Gabriel et de son équipe, sans doute n'y aurait-il jamais eu d'ouverture pour des gins artisanaux et aurions-nous continué de composer le gin-tonic en agrémen-tant d'une rondelle de citron un gin quel-conque et peu coûteux mais qui se fait douloureusement sentir dans la tête le jour d'après. « Un poète français a dit un jour que l'extase résultait d'une combinaison entre savoir et plaisir. C'est, selon moi, le secret de ce qui est bon. Les spiritueux sont magiques dans le sens où ils créent des moments de plaisir. Un peu à la manière d'une sympho-nie ou d'une peinture. Ou encore d'un beau bâtiment. J'aime l'architecture et je me considère volontiers comme un architecte de spiritueux. L'un de mes héros est Frank Zappa qui disait qu'il fabriquait des sculp-tures invisibles de sons. Je le fais volon-tiers avec les spiritueux. Il a fallu un certain temps avant que ne soit conçu Citadelle et aussi avant que le gin ne passe de la cuve à la bouteille. Mais, pour nous, la notion de “temps” est, elle aussi, essentielle : ce qui est bon a besoin de temps. » ■

www.citadellegin.com

Le secret de ce qui est bon réside dans l’alliance entre savoiret plaisir.

pour le maître de cave. Alexandre Gabriel :« Ces produits peuvent être comparés à des enfants – mon benjamin comprend les mathématiques d'emblée alors que

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Now Toronto Magazine May 2013

Canada

“Nothing else comes close”

With bracing botanical flavours and aromas, gin is a natural for chill(ed) summer cocktails. If you want cold and cool, order a gin martini. Please consult this survey before you take your next trip to Planet Juniper. By Graham Duncan

Citadelle Gin Rating: NNNNN

WHERE: Cognac, France BEST: Citadelle is a blast of 44 per cent alcohol, piney juniper, bright spiciness and bold citrus. Vivid, long and complex, this pot-still beaut needs only a pretty glass and maybe one big ice cube. In-gin-eous. If you like this consider: Nothing else comes close. PRICE: 750 ml/$34.40 AVAILABILITY: At most liquor stores (product #275248)

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fr.chatelaine.com

Évaluation du siteMagazine féminin canadien. Le site présente le sommaire du journal, ainsi qu'un certain nombred'articles, dont certains en intégralité.

CibleSpécialisée



Date : 20/12/2013 Auteur : -

Le retour du punch - Châtelaine

Photo: Stockfood/Studder, Veronika

Plusieurs associent le mot punch aux danses organisées à l’école secondaire. D’autres pensent àun mélange aux arômes synthétiques de fruits… Pourtant, lorsque cette boisson d’origine indienne(adoptée par les Anglais) est concoctée avec de bons ingrédients, elle provoque l’enthousiasme.

Michelle Marek, chef au Labo culinaire de la S.A.T. (Société des arts technologiques), qui adore lepunch, nous révèle quelques trucs et nous donne une recette inspirée du cocktail French 75 (à basede champagne et de gin).

Recette pour 25 personnes. Ajuster les quantités selon le nombre d’invités.

Now Toronto Magazine May 2013

Canada

“Nothing else comes close”

With bracing botanical flavours and aromas, gin is a natural for chill(ed) summer cocktails. If you want cold and cool, order a gin martini. Please consult this survey before you take your next trip to Planet Juniper. By Graham Duncan

Citadelle Gin Rating: NNNNN

WHERE: Cognac, France BEST: Citadelle is a blast of 44 per cent alcohol, piney juniper, bright spiciness and bold citrus. Vivid, long and complex, this pot-still beaut needs only a pretty glass and maybe one big ice cube. In-gin-eous. If you like this consider: Nothing else comes close. PRICE: 750 ml/$34.40 AVAILABILITY: At most liquor stores (product #275248)

‘‘Les trucs d’une pro : Gin Citadelle’’

94FERRAND / 206015718 copyright © 2013, Argus de la presse Tous droits réservés

Ingrédients

500 ml de Dry gin Tanqueray (SAQ 00002691, 25,45 $)375 ml de jus de citron frais375 ml de liqueur d’agrumes (Cointreau, Triple sec ou autre)3 bouteilles de Bisol Crede, Prosecco di Valdobbiadene, 2012 (SAQ 10839168, 20,30 $)Sucre, au goût1 1/2 citron coupé en très fines rondelles, pour la décocontinuer la lecturePublicitéInstructions

Mélanger les ingrédients dans un grand bol, dans l’ordre.Note : Le punch ne devrait pas être sucré, mais équilibré. La quantité de sucre dépendra de la« sucrosité » de la liqueur d’agrumes utilisée.

Les trucs d’une pro

Préférer les sirops et les jus faits maison à partir de fruits frais.Adopter une recette facile : les meilleurs mélanges sont les plus simples.Trouver l’équilibre entre l’alcool, le sucre et l’acidité.Mettre au congélateur un cul-de-poule rempli d’eau en vue d’obtenir un gros glaçon. Celui-ci refroidirale punch sans trop le diluer.Avoir en réserve les ingrédients pour une deuxième ronde de punch. Préparer un énorme cocktail envidant les bouteilles dans un bol créera LE moment fort de la soirée.Le secret du succès

S’inspirer d’un cocktail qu’on aime!

Les suggestions de variantes d’Aurélia Filion

Pour le gin : Dry gin Citadelle (SAQ 12039682, 28,90 $).

Pour les bulles : Crémant du Jura brut, Domaine André et Mireille Tissot ( SAQ 11456492, 22,95 $).

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Now Magazine May 2013

Canada

« In-gin-eous! »

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Citadelle et Citadelle Réserve 2013

By Nico / 22 octobre 2013 / YK Wine « Je ne bois jamais rien de plus fort que le gin avant le petit déjeuner.» de W.C. Fields

Vous le savez peut-être, chez YKW le Gin c’est un peu une passion..

Aussi ne pas parler du nouveau gin Citadelle Réserve 2013 n’aurait pas été normal.

Petit rappel historique : en 1775 deux visionnaires français obtiennent du Roi Louis XVI

le droit d’ouvrir une distillerie de Genièvre à la Citadelle de Dunkerque, qui deviendra

distillerie Royale avec un privilège exclusif de 20 ans. A l’époque, la quasi-totalité de la

production était destinée à l’Angleterre, où elle est importée par des « smoglers »

(contrebandiers) britanniques. Le Gin Citadelle est aujourd’hui produit à Cognac après

être passé sous le giron de la maison de cognac Pierre Ferrand. Un très joli produit qui

offre au nez des arômes de genièvre et de jasmin avec une bouche plus épicée

ou ressortent angéliques, iris ou encore violettes.

Et le Citadelle Réserve nous direz vous ? Lancé en 2008, ce gin vieilli plusieurs mois

YKW October 2013

France

'AUSSI NE PAS PARLER DU NOUVEAU GIN CITADELLE RESERVE 2013 N’AURAIT PAS ETE NORMAL.'

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en fûts de cognac marie fraicheur et complexité avec des notes de fleurs jaunes, de santal

ou encore de vanille. Deux produits d’exception qu’YKW ne peut que vous conseiller

et que vous pourrez retrouver à La Maison du Whisky.

-

Bien évidemment, l’abus d’alcool est dangereux pour la santé et YKW

vous incite à le consommer avec modération et de manière responsable.

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Extraterrien.com September 2013

France

« Citadelle Réserve doit être dans votre spirithèque.»

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Barmag September 2013

France

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Extraterrien August 2013

France

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Le Traiteur du Marais September 2013

France

“Un beau voyage dans les temps”

Sôterie avec le Gin Citadelle de la Maison Cognac Ferrand à la Cour du Marais

18/09/2013

Début septembre, la maison Cognac Ferrand organisait, à la Cour du Marais, une Sôterie version révolution française autour du Gin Citadelle, « The Other French Revolution », afin de dévoiler le nouvel habillage de sa bouteille auprès des professionnels du bar, cavistes et journalistes : un flacon inspiré du siphon de Seltz qui fit son apparition vers 1775. Une belle occasion pour la Cour du Marais de prendre des allures du château de Versailles à la fin du XVIIIème, grâce à la mise en scène du décorateur Philippe Model (majestueux rideaux bleu blanc rouge, candélabres, jeux en bois du XVIIIème…)

Pour fêter la renaissance de ce gin français, Cognac Ferrand a fait appel au talent de l’équipe du Candelaria pour imaginer 6 recettes de cocktails à base de Citadelle à déguster tout au long de cet événement : « Yorshire Bloody Mary », variations autour du gin tonic et du French 75 comme « Domaine Citadelle » et des mixtures esprit «After dinner»…. Pour régaler les papilles des invités, le Traiteur du Marais proposait un brunch sous le signe de l’innovation culinaire du XVIIIème : animations autour de l’agneau en croûte et de l’ananas poêlé à la vanille de bourbon, assorties d’une pléiade de pièces salées et sucrées pour accompagner les différents cocktails. Pour terminer cette soirée totalement révolutionnaire, l’équipe du Candelaria proposait deux élixirs élaborés avec le Gin Citadelle Grande Réserve à déguster à la lumière des chandelles de la cave voûtée de la Cour du Marais. Le tout accompagné d’un assortiment de pièces cocktails aux saveurs légères et enivrantes. Un beau voyage dans les temps !

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Melty Food September 2013

France

« C’est dans un nouvel habillage que le spiritueux renait à petits feux, à l’image de la flamme qui le distille. Un nouvel écrin inspiré de la bouteille Citadelle siphon d’eau de Seltz datant de 1775. »

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Surface approx. (cm²) : 2296N° de page : 60-63

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FERRAND5735728300501/GAD/OTO/2

Eléments de recherche : CITADELLE : marque de gin/vodka, toutes citations

AU MENUd'Éric Briffard

*Côte de veau au tilleulet au poivre vert

* 'Turbot sauvage auxcoquillages, jus de pomme

verte au wasam

*Bisi"uit moelleux aucitron de Menton, granité

gin fc à la metisse* - : » ' : ) - - -

P A R PHILIPPE f




Page 4/4



La recetteBiscuit moelleux au citron,granité gin fizz à la mélissePRÉPARATION : 35 MIN. CUISSON : 12 MIN. POUR 4 PERSONNES• Le biscuit : 150 g de beurre • 100 g de pulpe de citronconfit • HO g de poudre d'amandes • 50 g de farme• 15 g de fécule de maîs • 4 brindilles de thym-citron• La sauce gm fizz à la mélisse • 100 g de jus de citron• 7,5 cl de gm • 30 g de sucre semoule • 15 g de fécule de mais • 3 feuilles de mélisseciselée • Le granité gm fizz. 25 cl de jus citron • I zeste de citron râpé • 75 g de sucre semoule• 15 g de glucose • 10 cl de gm.Le biscuit : au mixeur, mélangez bien le beurre, le citron confit, la poudre d'amandes, lafarine, k fécule et le thym-citron effeuillé. Beurrez et farinez des cercles de 4 cm de hautet 5,5 cm de diamètre, puis versez l'appareil à biscuit aux amandes.La sauce gin fizz à la mélisse : faites bouillir, pendant I min, le jus de citron, le gin, lesucre et la fécule. Ajoutez la mélisse à froid, puis laissez infuser le tout.

Le granité gin fizz : faites un sirop en portant à ébullition15 cl d'eau, le sucre et le glucose. Versez le tout dans

un pkt métallique sur le jus et les zestes de ci-tron, puis ajoutez le gin et congelez le tout.

Laissez prendre l'ensemble, puis grattezavec une fourchette toutes les 10 min,jusqu'à ce que le mélange soit pailleté.Finition : mettez les biscuits à cuire aufour pendant 11 min à 190 °C, puisdéposez chaque biscuit dans uneassiette, en versant un peu de sauce ginfizz à la mélisse par-dessus le tout Ser-vez le granité à part, dans un verre.

Les conseils du primeur"Prenez-le bien jaune etsouple au toucher"

Si, chez Jean-François Daniel, on est adepte duniçois (9,90 €/kg), ce citron naturel, bio, aux par-

fums intenses, la plupart des citrons, plus doux etmoins acides, proviennent d'Espagne (4,40 €/kg).« II faut, explique Arnaud Degorre, les choisir bienjaunes et sans taches. Une peau lisse et dure au tou-cher est le signe d'un manque de maturité. A contra-rio, s'il présente une peau souple, il sera gorgé dejus. » Avant utilisation, il faut laver le citron à l'eauchaude en le frottant pour éliminer la cire végétalequi l'enrobe et le protège des variations de tempé-rature. À conserver à l'écart des autres fruits quis'abîment rapidement au contact de l'acidité.(") Primeur Jean-François Dame!, marchéBeauuau, placed'ÂKgre, 75012 Pans. 01.43.40.47.45.

avec ça rUn gin fournira un accordintéressant et plein de fraicheur.Citadelle esl int lmr gin. élaboré




Page 4/4



La recetteBiscuit moelleux au citron,granité gin fizz à la mélissePRÉPARATION : 35 MIN. CUISSON : 12 MIN. POUR 4 PERSONNES• Le biscuit : 150 g de beurre • 100 g de pulpe de citronconfit • HO g de poudre d'amandes • 50 g de farme• 15 g de fécule de maîs • 4 brindilles de thym-citron• La sauce gm fizz à la mélisse • 100 g de jus de citron• 7,5 cl de gm • 30 g de sucre semoule • 15 g de fécule de mais • 3 feuilles de mélisseciselée • Le granité gm fizz. 25 cl de jus citron • I zeste de citron râpé • 75 g de sucre semoule• 15 g de glucose • 10 cl de gm.Le biscuit : au mixeur, mélangez bien le beurre, le citron confit, la poudre d'amandes, lafarine, k fécule et le thym-citron effeuillé. Beurrez et farinez des cercles de 4 cm de hautet 5,5 cm de diamètre, puis versez l'appareil à biscuit aux amandes.La sauce gin fizz à la mélisse : faites bouillir, pendant I min, le jus de citron, le gin, lesucre et la fécule. Ajoutez la mélisse à froid, puis laissez infuser le tout.

Le granité gin fizz : faites un sirop en portant à ébullition15 cl d'eau, le sucre et le glucose. Versez le tout dans

un pkt métallique sur le jus et les zestes de ci-tron, puis ajoutez le gin et congelez le tout.

Laissez prendre l'ensemble, puis grattezavec une fourchette toutes les 10 min,jusqu'à ce que le mélange soit pailleté.Finition : mettez les biscuits à cuire aufour pendant 11 min à 190 °C, puisdéposez chaque biscuit dans uneassiette, en versant un peu de sauce ginfizz à la mélisse par-dessus le tout Ser-vez le granité à part, dans un verre.

Les conseils du primeur"Prenez-le bien jaune etsouple au toucher"

Si, chez Jean-François Daniel, on est adepte duniçois (9,90 €/kg), ce citron naturel, bio, aux par-

fums intenses, la plupart des citrons, plus doux etmoins acides, proviennent d'Espagne (4,40 €/kg).« II faut, explique Arnaud Degorre, les choisir bienjaunes et sans taches. Une peau lisse et dure au tou-cher est le signe d'un manque de maturité. A contra-rio, s'il présente une peau souple, il sera gorgé dejus. » Avant utilisation, il faut laver le citron à l'eauchaude en le frottant pour éliminer la cire végétalequi l'enrobe et le protège des variations de tempé-rature. À conserver à l'écart des autres fruits quis'abîment rapidement au contact de l'acidité.(") Primeur Jean-François Dame!, marchéBeauuau, placed'ÂKgre, 75012 Pans. 01.43.40.47.45.

avec ça rUn gin fournira un accordintéressant et plein de fraicheur.Citadelle esl int lmr gin. élaboré

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swotee.com September 2013

France

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Zeste MagazineNovembre 2013

France

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Barmag.fr September 2013

France

« Ce gin […] fait aujourd’hui partie des incontournables du bar. »

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lagoulayedeludo.blogspot.fr September 2013

France

« Pari réussi, la révolution du gin est en marche. »

Citadelle: à la redécouverte du Gin Historiquement, le Gin - qui s'est répandu dans le courant du XVIIIè siècle en Angleterre - est à la base de l'apparition des "eaux-de-vie" en Europe. Cette liqueur, obtenue à partir d'alcool et de baies de genièvre, entre dans la composition de nombreux cocktails, son caractère sec n'engageant pas forcement à consommer le produit "pur" - du moins jusqu'à maintenant. Étant constamment à la recherche de produits de qualité, je n'ai pas tergiverser lorsque l'on m'a proposé de participer à une dégustation des gins Citadelle de la maison Cognac-Ferrand. Née de la rencontre entre Alexandre Gabriel et d'une des plus vieilles familles de viticulteurs à Cognac à la fin des années 80, elle n'a eu de cesse de rechercher l'excellence dans l'élaboration de ses produits. De quelle manière? En s'opposant aux techniques de production industrielle et en privilégiant une démarche artisanale qui garantit un meilleur contrôle sur les étapes de fabrication et de fait, sur le résultat. Cette recherche de perfection ne se limite pas au cognac puisque la maison s'emploie à proposer d'autres alcools fins dont les fameux gins Citadelle. Respect des traditions donc, mais pas seulement. Alexandre Gabriel, a effectué un travail de recherche pour retrouver des écrits portants sur la conception originelle du gin et a ajouté la modernité nécessaire pour obtenir un produit unique et hautement qualitatif (notamment par l'ajout de 18 épices en plus du genièvre). Mais ce fût tout de même un pari risqué. Se remettre à fabriquer le gin à la manière d'antant, c'est-à-dire distillé à feu nu dans des petits alambics de cuivre, était plutôt osé, et de l'aveu même de monsieur Gabriel, avec qui j'ai pu échanger quelques mots: "Au départ, on m'a pris pour un fou". Mais le temps et la persévérance lui ont donné raison puisqu'il est suivi dorénavant par nombres de fabriquants qui se positionnent tour à tour pour se lancer dans la course à la qualité. Précurseur le monsieur, voire révolutionnaire. Révolutionnaire, c'est justement le thème choisi par la Maison-Ferrand dans le cadre du brunch organisé pour le lancement de leurs nouvelles bouteilles, qui ont subies un "relooking" et mettent en avant la notion de temps:

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Cette dégustation, a été organisée par la Maison Cognac-Ferrand à la cour du Marais (Paris 3, dans une des salles de réception du Traiteur du Marais) avec comme but de faire découvrir ou redécouvrir leurs spiritueux à la profession, à savoir aux barmans, cavistes, restaurateurs et journalistes. Je vais donc tâcher de vous en proposer un compte-rendu avec mon oeil de gourmand.

Sur fond de décor aux couleurs révolutionnaires, deux buffets étaient proposés aux invités dans un premier temps (de 12h à 15h): l'un salé avec huîtres, terrines, agneau, polenta crémeuse et autres fromages; et l'autre sucré avec viennoiseries, madeleines et gâteaux secs.

Cet en-cas était destiné à accueillir dans les meilleurs conditions les 2 premiers cocktails de la journée (mis au point et servis par l'équipe de barman du Candelaria - Paris 3):

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Le Yorkshire Bloody Mary est en fait une sorte de Red Snapper (Bloody Mary avec du gin à la place de la vodka) re-visité et plutôt relevé. Appréciant les produits épicés, j'ai été comblé mais je pense que les personnes sensibles ont dû être un peu surprises.

La Cigale et la Fourmi redessinait, selon moi, mieux les contours du spiritueux en accentuant les notes d'agrumes déjà présentes ainsi que la saveur anisée renforcée par l'ajout de fenouil et d'Absinthe.

Dès 15h, les buffets ont discrètement fait place à une table très joliment décorée pour accueillir 2 autres barmans du Candelaria qui allaient nous proposer des variantes du "Gin Tonic".

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Là encore, les cocktails étaient à la fois savoureux et subtils avec une mention spéciale pour ma part à "L'Orangeraie" et au "Céleste" que j'ai trouvé parfaitement équilibrés. Ce qui ressort de cette dégustation est que le gin Citadelle est de loin ce qui se fait de mieux en terme de qualité à l'heure actuelle (la différence avec le "Reserve" est encore plus flagrante) au point que le produit se déguste également "pur". Il possède une réelle complexité et une belle élégance. Je vous conseille modestement de le tester afin de vous faire votre propre opinion. Il risque de vous surprendre, de combler les amateurs et de convertir les réticents. Pari réussi, la révolution du gin est en marche.

Vous pourrez vous procurer leurs liqueurs prochainement à La Maison du Whisky et chez certains cavistes. Remerciement spécial à Carole Nicolas (La Maison du Whisky) et à Cyrille Lemaire et Laurence de chez Traiteur du Marais.

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Whisky Magazine July 2013

France

« La méthode solera pour élever son gin. Une "expérience" inédite qui fait de ce millésime 2013 un gin vraiment à part. »

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Exul-news.com June 2013

France

« Un gin fin, élégant »

TENDANCE SPIRITUEUX/Une Citadelle en baie de genièvre Lundi 17 juin 2013 CITADELLE, ALEXANDRE GABRIEL, COGNAC FERRAND

– En s’apprêtant à lancer en France son gin Citadelle, dont les récompenses internationales sont trois fois plus nombreuses que les épicées exotiques (19) infusées entre deux distillations, Alexandre Gabriel initie un nouveau territoire en luxe : celui de la haute distillerie.

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Ouvré au Logis d’Angeac en triangle d’or de la Grande Champagne au cœur de la région cognaçaise dans les petits alambics de cuivre qui distillent les cognacs Pierre Ferrand, ce gin résolument premium s’avère OVNI. Et par sa qualité et son prix à l’export, 25 € pour 750 ml, Alexandre Gabriel n’ayant pas eu besoin d’investir sur un site ou sur des alambics, utilisant pour distiller son gin, ceux dévolus au cognac les six mois de l’année où ils sont normalement au repos. Taxes obligent, le prix en Hexagone. devrait avoisiner les 32 €.

Citadelle en ses habits internationaux

Lancé à la fin des nineties sur le marché international, Citadelle est disponible aux Etats-Unis, en Europe (Royaume-Uni, Espagne, Italie, Allemagne), en Asie (Japon, Malaisie, Thaïlande) et au Canada. La lente distillation en petits alambics sur flamme nue – à l’opposé de l’industrielle distillation à la vapeur utilisée par la plupart des gins –, tout comme la fabrication en petits lots qui permet de séparer les têtes et les queues du cœur de la distillation, en font naturellement un gin fin, élégant.

Sa sélection d’épices, héritée d’une recette du XVIIIe siècle, nous délivre de fait la longueur en bouche des Lumières et une grande complexité aromatique. De quoi s’habituer au Dry Martini churchillien, celui où le gin est dégusté pur avec juste un œil posé sur la bouteille de vermouth. Et de rêvasser au joli et très luxe storytelling issu de son nom de baptême, à la juste lueur de cette fameuse petite flamme nue qui caramélise l’excellence artisanale.

EV

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Ouvré au Logis d’Angeac en triangle d’or de la Grande Champagne au cœur de la région cognaçaise dans les petits alambics de cuivre qui distillent les cognacs Pierre Ferrand, ce gin résolument premium s’avère OVNI. Et par sa qualité et son prix à l’export, 25 € pour 750 ml, Alexandre Gabriel n’ayant pas eu besoin d’investir sur un site ou sur des alambics, utilisant pour distiller son gin, ceux dévolus au cognac les six mois de l’année où ils sont normalement au repos. Taxes obligent, le prix en Hexagone. devrait avoisiner les 32 €.

Citadelle en ses habits internationaux

Lancé à la fin des nineties sur le marché international, Citadelle est disponible aux Etats-Unis, en Europe (Royaume-Uni, Espagne, Italie, Allemagne), en Asie (Japon, Malaisie, Thaïlande) et au Canada. La lente distillation en petits alambics sur flamme nue – à l’opposé de l’industrielle distillation à la vapeur utilisée par la plupart des gins –, tout comme la fabrication en petits lots qui permet de séparer les têtes et les queues du cœur de la distillation, en font naturellement un gin fin, élégant.

Sa sélection d’épices, héritée d’une recette du XVIIIe siècle, nous délivre de fait la longueur en bouche des Lumières et une grande complexité aromatique. De quoi s’habituer au Dry Martini churchillien, celui où le gin est dégusté pur avec juste un œil posé sur la bouteille de vermouth. Et de rêvasser au joli et très luxe storytelling issu de son nom de baptême, à la juste lueur de cette fameuse petite flamme nue qui caramélise l’excellence artisanale.

EV

Extraterrien June 2013

France

Gin Tonic : “Je recommande particulièrement Citadelle avec des zestes de pamplemousse.”

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Extraterrien.com May 2013

France « Utiliser le gin Citadelle Réserve. Ce gin vieilli 6 mois en fûts apporte donc une touche plus

douce et ronde qu’un gin plus classique. »

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France

« Un relooking très réussi ! »

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Extraterrien September 2013

France

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France

« Aujourd’hui, CITADELLE est le seul gin distillé en alambic charentais à feu nu. »

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Whisky Magazine & Fine Spirits March 2013

France

« L’un des premiers, si ce n’est le premier de ces gins élevés sous bois, a été Citadelle Réserve, commercialisé en éditions millésimées, datées de 2008 à 2012. [...] c'est de tous

les gins vieillis en fûts le seul à demeurer fondamentalement un gin."»

Written by Andrew Faulkner

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Copas y Corchos August 2013

Mexico

Celebración al Ginebra en el restaurante Bresca martes, agosto 13, 2013

Vinoteca y el Ginebra Premium Citadelle realizaron en el Restaurante Bresca, ubicado en la Ciudad de México, un espectacular cóctel con motivo de la visita de Guillaume Lamy, vicepresidente en América de Ginebra Citadelle rodeados de un grupo de selectos invitados y personalidades de la industria gastronómica de México.

El punto focal de la fiesta fueron las dos barras de Gin and Tonic que estaban abastecidas de especias, cítricos, agua tónica Premium Fever Tree y por supuesto el aromático Ginebra Citadelle que destacó por la fragancia las diecinueve especias que son utilizadas en su producción. En cada barra, jóvenes mixólogos deleitaron a la concurrida audiencia con una variedad de cocteles complementados con las finas burbujas de S. Pellegrino y sus refrescantes Sparkling Beberages Fruits Aranciata y Limonata, así como Perrier con sus dos versiones, natural y lime. El chef Miguel Ángel Álvarez sorprendió a Guillaume Lamy y todos los invitados con finos y deliciosos canapés: tártara de zanahorias con mayonesa de limón sobre tosta de pan de campaña; camarón rebosado con salsa oriental; raviol relleno de cordero y menta salteado en mantequilla avellanada; pulpo con aguacate y vinagreta de ajonjolí sobre papa Saratoga; huachinango curado en sal con rabanitos y aguacate envuelto en pepino persa; ceviche verde de robalo y piña con cebolla morada y habanero; polenta frita con duxelle de hongos y mayonesa de cuaresmeño; pan rustico con crema de hiervas y queso de cabra entre muchos otros demostrando la calidad de la cocina del restaurante Bresca. Los invitados disfrutaron de una presentación de flair que logró hacer de la velada, una experiencia memorable aunada a las catas y charlas informales que el vicepresidente de Citadelle llevó a cabo con todos los invitados en el transcurso de la noche.

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Citadelle: un ginebra único Alambiques, métodos de destilación y el conocimiento de los maestros destiladores son fundamentales para la creación de espirituosos de alta calidad. En el siglo XVIII y a principios del XIX, todas las ginebras se destilaban en pequeños alambiques de cobre con una capacidad entre 5 y 30 hectolitros. Posteriormente los alambiques fueron más grandes con el objetivo de aumentar la productividad pero sacrificando la precisión del proceso y el sabor. Por su facilidad, la técnica de destilación con vapor sustituyó el uso de calor directo (flama desnuda) y las múltiples destilaciones fueron eliminadas agregando saborizantes a un destilado neutro… creando una pálida imitación de su noble antecesor. Alexandre Gabriel utilizó el conocimiento sobre la destilación y pequeños alambiques Charentais que se usaban para la producción del cognac Pierre Ferrand para revivir el ginebra Citadelle. La destilación en pequeños alambiques de cobre permite la producción de ginebra con textura y aromas únicos. La lenta destilación permite al maestro destilador, la selección precisa del corazón de la ginebra, eliminando cabezas y colas. Adicionalmente, el cuello de cisne relativamente corto del alambique Charentais hace posible la concentración de aceites aromáticos que contribuyen a los complejos y refinados aromas de la ginebra. Citadelle es creado de acuerdo a este antiguo método que requiere mucha paciencia: toma un día entero producir el equivalente a una caja de ginebra. Aunque la receta del ginebra Citadelle se mantiene en secreto, los ingredientes clave son el enebro francés y raíz violeta, cilantro de Marruecos, almendras y la cáscara de limón agridulce de España, la cáscara de las jugosas naranjas mexicanas, angélica del norte de Alemania, el cardamomo -especia más cara del mundo, después del azafrán- de la India, corteza de casia de Indochina y canela de Sri Lanka, la compleja dulzura del regaliz chino, el sabor picante de los granos del paraíso de África occidental, pimienta cubeb de Java, comino holandés, anís estrella de Francia, nuez moscada de la India, hinojo Mediterráneo y raíz de lirio italiano, todos estos ingredientes muy apreciados por sus propiedades digestivas y conforman el complejo aroma del ginebra Citadelle. Citadelle, ginebra excepcional cuyo juego de aromas son una invitación a la indulgencia con un toque de elegancia. Receta de Cucumber Gin and Tonic 1 rodaja de pepino 2 oz. Gin Citadelle 4 oz. de Fever-Tree Bitter Lemon En vaso highball coloque hielo y agregue una rodaja de pepino. Añada el Gin Citadelle y el Fever-Tree. Agite con cuchara.

Síguenos en Twitter: @copasycorchos

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El Universal August 2013

Mexico

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La Orgia de los Sabores August 2013

Mexico

Vinoteca Anfitrión en México de Guillaume Lamy, Vicepresidente en América de Ginebra Citadelle

Agencia TodoCultura

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Masaryk.tv August 2013

Mexico

Sociales 12 Aug

Guillaume Lamy VP de Ginebra Citadelle ofrece fiesta en México Amigos disfrutan en el restaurante Bresca de una fiesta al estilo Ginebra Citadelle.

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Autor: Dolores Mateos El vicepresidente de Ginebra Citadelle, Guillaume Lamy visitó la ciudad de México, para celebrar se realizó un cóctel al estilo del famoso ginebra en el restaurante Bresca. Socialités y grandes amigos de la marca se reunieron en el restaurante Bresca para deleitarse con las bondades de este ginebra mundialmente reconocido y considerado el mejor para disfrutar de un buen GIN & TONIC. Guillaume Lamy invitado por Vinoteca, estuvo en México por cinco días con el fin de afianzar las relaciones comerciales, dar capacitaciones, seminarios y convivir con personalidades del mundo gastronómico y la mixología en México. Lamy nació en Francia y fue entrenado en la producción vitivinícola en el valle Loire. Continuó sus estudios en el arte de la destilación lo que le permitió trabajar para Cognac Ferrand y su destilería en los últimos 15 años. Hoy es responsable de Educación de Cognac Ferrand en el continente americano. Ginebra Citadelle se realiza de acuerdo con los principios establecidos en la receta original. Aunque las técnicas de producción han mejorado a lo lardo de los siglos, todavía se usan las mismas 19 especias que figuran en la receta original.

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La receta secreta solo la conoce el maestro destilador. De acuerdo con las tradiciones de los primeros comerciales europeos del siglo XVII, solo se utilizan las mejores especies entre las que destacamos: Enebro de Francia Cilantro de Marruecos Cáscara de naranja de México Cardamomo de la India Regaliz de China Pimienta de cubeba de Java Aledrea de Francia Hinojo del Mediterráneo Iris de Italia Canela de Sri Lanka Violeta de Francia Almendra de España Entre otras… La Ginebra Citadelle ofrece un aroma sutil, con notas cítricas y de enebro. Tiene permanencia larga en boca, que expresa su complejidad aromática al máximo.

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Sabores de Mexico August 2013

Mexico Citadelle. La única ginebra destilada con el tiempo. Por: Yuliana Ballesteros

Citadelle Gin es una tradición que comienza en 1771, cuando en Ginebra, Francia; se empieza a elaborar este famoso destilado. Hecha a base de un proceso artesanal que logra que en una botella se combinen hasta 19 hierbas, especias y demás ingredientes cuidadosamente enfrascados en esta antigua –y muy enigmática receta–. Es muy aromática e mediatamente se perciben notas de enebro, violeta, cilantro, limón, naranja, cardamomo, regaliz, pimienta, comino, anís estrella, nuez moscada; y otras más. Sobra decir que es un gin muy especial y complejo. Guillaume Lamy –el Vicepresidente de la marca en América– estuvo en la ciudad de México la semana pasada para promocionar el Gin; y con una agenda bastante agetreada, visitó varios bares y restaurantes en donde se armaron diversas dinámicas como entrevistas, catas y capacitaciones. La primera parada fué en Bang Bang, un bar en la Colonia Roma especializado en coctelería tradicional. Ahí diversos periodistas tuvimos la oportunidad de platicar con el mismo Guillaume quién no sólo nos contó acerca del proceso de elaboración de la ginebra, si no que además pudimos catarlo con el y aprender de primera mano todos los aromas y secretos de Citadelle. Lo mismo sucedió en otros bares y restaurantes como Lilit, Limantour y Limosneros; pero el evento principal fué una fiesta organizada en la terraza del Restaurante Bresca. Pudimos disfrutar del espacio (que de por si ya es bello) con iluminación muy ténue y rayos de luz azul haciendo un simil de el color de la botella de Citadelle. Dos estaciones donde diversos mixólogos prepararon el ya muy famoso y querido Gin&Tonic; y canapés hechos por la cocina de Miguel Alvarez.

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La noche transcurrió entre risas y música electrónica hasta que tuvimos que irnos, ya que era entre semana, y los deberes llamaban al día siguiente. Después de una semana entera de estar rodeados de esta maravillosa Ginebra, nuestra recomendación es que si en su próxima salida se topan con cocteles elaborados con Citadelle, no duden en agregarlos a su lista de esa noche. Estamos seguros que no se van a arrepentir. Salud En este recorrido Martín Arvallo nos compartió la receta de su coctail BIRDS que preparan diligentemente noche tras noche en Bang Bang Roma. INGREDIENTES 2OZ de Ginebra Citadelle 1/2OZ de Licor de Mandarina C/N de Agua Tónica C/N de bitters de cardamomo 1 rama de romero Cáscara de naranja Hielo PREPARACIÓN Mezclar todos los ingredientes dentro de una copa globo. Integra perfectamente y disfruta.

Bang Bang se ecuentra en Orizaba 42 en la Colonia Roma Norte.

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La Vanguardia July 2013

Spain

« Citadelle, la ginebra mas condecorada, que contiene 19 botanicos que aportan la complejidad y finura de sus aromas. »

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Ginebra de barrica elaborada a la española

Citadelle Réserve 2013 rompe con los estándares habituales de fabricación de la ginebra. Ha sido envejecida en barriles de roble americano siguiendo el proceso del brandy o el jerez españoles. No se trata de algo nuevo, simplemente era una práctica habitual cientos de años atrás. Alexandre Gabriel, presidente de Cognac Ferrad, explica así como se le ocurrió elaborar una edición súper premium de la ginebra Citadelle, recuperando técnicas de elaboración ancestrales. Fue en 2008 cuando Gabriel, decide probar a envejecer Citadelle Gin en barriles de roble francés. "El envejecimiento en barricas tiende a intensificar las notas florales y las cítricas de la ginebra, así como ensalza su finura y suavidad", afirma. Acababa de nacer Citadelle Réserve. El resultado fue tan espectacular que, desde entonces, la firma lanza cada año al mercado una nueva edición limitada en las que se enfatiza unos u otros botánicos de la receta. En 2013, sin embargo, la compañía da todavía un paso más y utiliza el proceso de solera en la elaboración de Citadelle Réserve. Este tipo de fabricación es habitual en la producción de jerez, vinagres balsámicos, brandy español o rones, pero nunca hasta ahora en ginebras, por lo que la hace única en su segmento. Para ello, se coloca Citadelle Gin en diferentes barriles de roble entre dos a cinco meses. Algunas de esas barricas contuvieron anteriormente pineau des charentes (una mezcla de mosto y aguardiente de coñac), lo que le aporta cuerpo y notas florales redondas. Otras almacenaron antes coñac, . Tras el tiempo de envejecimiento, ambas ginebras se mezclan en otra barrica, dando lugar a bebida muy especial cargada de matices.

Expansion October 2013

Spain

‘‘lo que le imparte a la ginebra esa particular elegancia.’’

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DuoLicious February 2013

Spain

« Drinks : Citadelle Gin and Fever-Tree : Best Gin & Tonic » Posted on February 23rd 2013 by Duolicious

http://duolicious.com/2013/02/23/470/

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Huffington Post June 2013

United Kingdom

“Citadelle is one of my favorite gins-that-don't-really-taste-like-gin.”

This Father's Day, Give the Gift of Gin Written by Tony Sachs Posted: 06/13/2013 10:14 am

When my wife was pregnant and I was panicking about anything a stay-at-home dad-to-be could possibly panic about, three words kept me sane. In fact, they became a mantra of sorts, which I delightedly repeated whenever thoughts of dealing with years of poopy diapers, baby puke and other assorted infant effluvia became too much to bear:

Martini-soaked playdates.

The plan was to find some other stay-at-home dads, arrange get-togethers with them and their little sprogs, and get plowed on "olive soup," while the babies did, you know, baby things. Slept or pooped or gurgled happily or what have you. Everything would be fine and dandy with a glass of restorative gin and vermouth and the company of my fellow dadly dudes.

Well, it didn't turn out quite that way. Despite our seeming ubiquity, at least in the blogosphere, I never ran into many other stay-at-home fathers. The various mommy and nanny cliques at Gymboree and the playground wouldn't have me, either. Drinking anything, let alone several ounces of gin and vermouth, while chasing after a toddler is not at all recommended. And don't get me started on the cocktail glass -- a vessel that is clearly, based on my experience, not designed to hold its contents while playing kickball. Of course, downing a 'tini or two after her bedtime is somewhat easier, but the aftereffects (read: hangovers) and ass-crack-of-dawn wakeup times make it... slightly less appealing.

Nobody ever tells you how hard it's going to be to drink martinis on a regular basis after you have a child. I wish someone had told me. Not that I would have changed my mind about bringing my daughter into the world, mind you. I just wish I'd been a little more emotionally prepared and a little less deluded.

It's with this in mind that I encourage moms, over-21 kids and other father-friendly types to salute Dad this Father's Day with a bottle of gin. You may be saying, "What about vodka?" Well, your dad made sure you didn't drink bleach or furniture polish when you were a toddler. Return the favor by making sure the fathers in your life don't drink vodka martinis.

There are approximately 12 zillion gins on the market in this miraculous day and age. Your average drinking dad has probably tried a handful of the usual suspects: Beefeater, Bombay Sapphire, Tanqueray, Gordon's. Good gins they are, and I'm sure Dad would love a bottle. But the 11 I've recommended are a little off the beaten path. Fatherhood is one great big adventure, after all, so why not get a little adventurous on his day?

My criteria for a good gin: Does it taste good in a martini? Does it taste good in a gin and tonic? If the answers to both are "yes," then that's good enough for me, and everything else is a bonus. Most people aren't

going to take their gins neat, after all, and while Negronis and Ramos Gin Fizzes and Last Words are great cocktails, chances are most drinkers don't imbibe them as often as good old 'tinis and G & T's.

No matter what gin you get Dad this Father's Day, you must also get him another gift to go with it. No, I'm not talking about vermouth, although that's a dandy idea too. I mean you must give him some uninterrupted 'tini time, away from the kids and the day-to-day grind, as well as a few hours of post-imbibing recovery time . It's a gift you can't wrap, but believe me, it'll be treasured. (If my wife is reading, yes, this applies to you too.)

BOMBAY DRY GIN (England; 40 percent alcohol by volume, suggested retail price $30). In 1987, Bombay Sapphire changed the world of gin forever by adding botanicals like grains of paradise and cubeb berries and dialing down the distinctive juniper flavor to make it a little easier for palates accustomed to vodka. It became a huge success, which is why today we've got gins that are closer to flavored vodkas than to classic London Dry gins like Beefeater or Tanqueray.

What many Bombay Sapphire drinkers don't know is that they also make a classic-style gin too. Bombay Dry is available at most liquor stores, but its advertising budget is close to zero, so it flies a bit under the radar. Personally, I think it's better than Bombay Sapphire -- it's a simple, straightforward gin, with pretty standard botanicals (orris root, lemon peel, coriander and angelica root, to name a few) supporting and enhancing the juniper without any of them hogging the spotlight. If the Dad in your life is a no-nonsense kind of guy, this is the gin for him.

THE BOTANIST ISLAY DRY GIN (Scotland; 46 percent ABV, $45). Islay is known worldwide as the home of peaty, smoky, put-some-hair-on-your-chest single malt Scotch whiskies such as Laphroaig and Lagavulin. But the folks at Bruichladdich, one of the more endearingly oddball Islay distilleries, decided to make a gin as well. And not just any gin, but a gin with botanicals sourced from Islay itself. You're not going to find many other brands out there with mugwort leaves and Lady's Bedstraw flowers, that's for sure. The Botanist contains 31 botanicals where most gins contain between five and a dozen, but it's no gimmick. The Botanist is fantastic, with juniper dominating but by no means overpowering the other flavors and scents. It's actually quite dry, without the sweet piney notes of many juniper-forward London Drys. I still couldn't tell you what the mugwort leaves bring to the mix, but who cares? Dads will love it in a martini or G & T, and it makes a nifty Last Word cocktail as well.

CAORUNN GIN (Scotland; 41.8 percent ABV, $40). Another Scottish gin using Scottish ingredients, but Caorunn (pronounced "ka-roon") keeps it simpler than The Botanist, employing a mere five oddball botanicals (along with a half-dozen traditional ones): rowan berries, bog myrtle, dandelion, heather and Coul Blush apple. The apple is what I notice most, both neat and in a martini. Thankfully it's distilled carefully enough so that it's not too sweet and it also doesn't overwhelm the juniper flavor. It's very fine in a martini, excellent in a gin & tonic (Caorunn suggests adding an apple slice instead of the traditional lime wedge), and light enough to drink by itself with a couple of ice cubes. Recommended for dads who are the "off-the-beaten-path" kind of guys.

CITADELLE GIN (France; 40 percent ABV, $25). When it comes to gin, I often find myself acting like Old Man Grumpus, bitching about these kids today with their crazy gins that taste like cucumber or orange zest or limes or what-have-you, when back in my day our gin tasted like juniper and, by golly, that's the way we liked it. But even a grumpus must admit that gins like Hendrick's and Tanqueray Rangpur are damned tasty, regardless of whether they taste the way purists think they should taste. Citadelle is one of my favorite gins-that-don't-really-taste-like-gin. It's quite floral and equal parts sweet and spicy, with the juniper in the mix even if it's not in the spotlight. It makes a great martini (I like it with a lemon twist instead of olives) and a superb gin-and-tonic. And isn't that what matters? For classy dads who don't mind bucking tradition. (Citadelle also makes a nifty Reserve Gin that's been aged in wood for six months; it tastes a little like a less sweet Old Tom gin.)

EDINBURGH GIN (Scotland; 43 percent ABV, $40). In the late 18th century, Scotland made a lot of gin -- there were eight licensed distilleries (along with hundreds of illegal stills) making the stuff in Edinburgh

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The spirited world of all things mixological

GSN REVIEW: CITADELLE GIN February 14, 2013 by frodelicious

Despite Citadelle being a relatively new gin on the market (and an award-winning one at that) the recipe itself goes back to the 1700′s. Comprising 19 different botanicals steeped in a thrice distilled wheat spirit (whereupon they are distilled for a fourth and final time), Citadelle is crafted in Dunkirk, France (where my grandfather fought during WWII). The list of ingredients reads like a world tour of spices with everything from Chinese licorice to West African grains of paradise.

Citadelle Gin (88 proof) Visual: Clear. Nose: Juniper, slightly flowery whiffs, with high citrus notes. Taste: Bright, peppery, crisp, with a lot of minerality. Finish: Fresh, clean and quite dry. Overall: Very well done and a style of gin that incorporates a lot of herb, citrus and spice into a cohesive whole. Great in a traditional Martini. GSN Rating: A-

Good Spirits News February 2013

USA

“VERY WELL DONE AND A STYLE OF GIN THAT INCORPORATES A

LOT OF HERB, CITRUS AND SPICE INTO A COHESIVE WHOLE. GREAT IN A TRADITIONAL MARTINI.”

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DFW Cocktails of the Year 2012 Posted by Marc Ramirez on Thursday, January 10, 2013

The DFW cocktail scene has come a long way in the last two years, and as many a bartender knows, I have been no

stranger to it. Restaurants now launch with bar programs no longer a second thought, the qualities of ice and

citrus oils are strongly considered, and drinkers once keen on vodka-and-Red-Bull are growing more adventurous

palates.

Some of the cocktails unveiled in 2012, these from Five Sixty in Dallas. At middle left, Fog Rolling Over Mount Fuji; at middle right,

Locked and Loaded.

Our craft cocktail architects have, in the last year, designed menus built on the shoulders of the past –

reintroducing old classics, embellishing and remodeling, thinking up creations of their own. Luckily, I have taken

it upon myself to sample many of these libations on behalf of the greater good. I have, as they say, taken one for

the team.

I can’t claim to have sampled every drink out there. I’m just one man, for god’s sakes. (Thanks to all who sacrificed

themselves to join me for the effort.) And I have my own tastes and habitats: In general, my spirits of choice are

gin, whiskey, tequila, rum, gasoline and vodka, in that order. Ha ha, vodka – I kid you, I kid you.

But as we say Peace Out to 2012, I leave you with my top 10 favorite local discoveries of the past year. Ah, what the

heck: In the spirit of the annum, let’s just make it 12.

FD Luxe (Dallas Morning News) January 2013

USA

“Citadelle Gin in Fall into Glass by Rocco Milano, Private/Social.”

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Fall Into A Glass

1. FALL INTO A GLASS, Private/Social, Dallas (Rocco Milano)

It’s really not fair when Hum is in the game, because anyone who knows me knows that I adore this

liqueur dominated by flavors of ginger, cardamom and clove. It’s a feisty pit bull of an ingredient, but Milano –

who introduced me to Hum about a year ago – has a knack for grabbing the leash and making it shine. The gin-

hefeweizen-lemon Shandy that he’d added to the summer menu at Uptown’s Private/Social, a twist on the classic

French 75, was so popular that he didn’t want to part ways with it in the fall; Hum seemed a natural autumn boost

for this cleverly named drink. What you get is a mix of citrus and spritz with a frothy sheen of beer, the finish a

wave of autumnal Hum. “It’s amazing how different .75 oz of Hum can make a cocktail taste,” he says. “When I

presented the drink to the staff during training, everyone said the exact same thing: You nailed the flavors of fall.”

Want to make it yourself? Here’s the recipe.

FALL INTO A GLASS — by Rocco Milano, Private/Social

2 oz light-bodied gin (such as Citadelle)

1 oz lemon juice

1½ oz simple syrup

¾ oz Hum liqueur

Combine all ingredients, shake and strain into a snifter. Top with 2-3 oz wheat beer (such as McKinney-based

Franconia).

– Marc Ramirez

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The Gin Goes Back Into the Barrel

Tony Cenicola/The New York Times

Allen Katz, left, and David Wondrich collaborate on a barrel-aged gin made in Brooklyn. It has "a little more engine under

the hood," Mr. Wondrich said.

By ROBERT SIMONSON Published: November 5, 2013 20 Comments John Little, the founder and master distiller of Smooth Ambler, a West Virginia microdistillery, fell into the aged-gin business by accident. Early in 2012 he had just distilled a batch of his standard gin when he realized he was out of bottles to put it in.

“So we put it into barrels,” he said, “some into a used barrel, some into a new barrel.”

The serendipitous meeting of wood and spirit was pleasing enough that he decided to leave the gin in the casks. That June, he released a few bottles. The reaction from consumers was positive, so he gave Smooth Ambler Barrel Aged Gin a bigger debut that fall. It is now tied as the company’s third-best seller, behind its bourbon and rye.

‘‘Citadelle (…) which can be counted as a

trailblazer’’

The New York Times November 2013

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Just a year ago, aged gin could still be called an oddity. A few other small distillers were playing around with the niche spirit, including Few Spirits in Illinois, Corsair Distillery in Kentucky and Citadelle in France, which can be counted as a trailblazer, having released its version in 2008.

Today, the barrel aging associated with spirits like whiskey, rum and tequila is increasingly applied to gin. In September, St. George Spirits in the San Francisco area rolled out its Dry Rye Reposado Gin, and New York Distilling Company in Williamsburg, Brooklyn, introduced Chief Gowanus New-Netherland Gin. Last month, the industry giant Beefeater started exporting its Burrough’s Reserve to the United States.

The trend is too young and too small for anyone to have charted sales figures, but its vigor has turned heads.

“I am surprised there are so many brands out,” said Dominic Venegas, the bar director atthe Winslow, a self-described “gin joint and eatery” on East 14th Street in Manhattan that carries 30 gins, including a few aged brands. “I think master distillers are learning how to do it. I think it’s going to be a niche product, but I see some of these products sticking around.”

Like almost all new products in the world of spirits, aged gin is not a new thing at all, but a reworked take on a very old practice. In the early 19th century and before, gin had to get from the distillery to the tavern somehow. Spirits were not commonly bottled, so barrels were the preferred vessels of transport.

Back then, the result was not called barrel-aged gin, because not much aging was involved. “It didn’t stay in barrels very long,” said the cocktail historian David Wondrich, who collaborated with New York Distilling on its Chief Gowanus gin. “That was very expensive. Most of the cooperage was very old. These were really resting tanks. There was no small-barrel aging being done deliberately.”

These days, it’s all very deliberate. And the choice of barrel is a crucial issue.

Most companies use old whiskey barrels. But St. George’s is aged in wine casks that have held grenache rosé and syrah, lending the juice a rosy hue. Corsair uses former spiced rum casks. Desmond Payne, the chief distiller at Beefeater, found his holy grail in casks that once held Reserve Jean de Lillet, a rarely produced vintage French aperitif.

Processes differ, too. Smooth Amber ages half a batch of gin in barrels that held bourbon, the other half in new casks, and later blends the two. To make the gin used in Burrough’s Reserve, Beefeater uses a small copper-pot still that its founder, James Burrough, worked

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with. Citadelle recently began to use a solera system, similar to the ones common in the sherry industry, to produce its aged gin.

The end result of all this ingenuity is a genre of spirit in which one brand often tastes nothing like the next, though most share great body and a less juniper-forward flavor than regular gin.

The aged gin from Few Spirits has strong fennel and vanilla notes. With its heavy caramel and spice notes, Smooth Ambler’s could be mistaken for a lightly aged whiskey in a blind tasting. Burrough’s Reserve is polished, drawing some French elegance from the Lillet casks. Chief Gowanus, which has hops thrown into the mix, is, in Mr. Wondrich’s words, “a little more rough and reedy, a little more engine under the hood.”

And how to drink it? The answers are as varied as the flavors. Paul Hletko, the founder and distiller of Few Spirits, said his aged gin was best drunk neat.

“Cocktails I like it for are basically whiskey cocktails,” he said, “like the old-fashioned and manhattan.” Mr. Little said his Smooth Ambler should be enjoyed straight, but added, “I think it goes pretty much anywhere gin goes, and I would prefer drinking it to standard gin.”

Mr. Payne wants people to sip his Beefeater version contemplatively, like a good Cognac, after dinner. And Allen Katz, a founder of New York Distilling, sees Chief Gowanus standing up well as half of a kopstootje, the Dutch version of a shot and a beer.

Mr. Katz — who is toying with producing an aged rendition of Perry’s Tot, the company’snavy strength gin — said he was not surprised that most of the aged gins were being produced by microdistilleries like his own. Big companies tend to focus on one type of spirit; today’s inventive and thrifty small distillers like to diversify.

“A lot of the boutique distilleries that are doing this are ones that are making whiskey and gin side by side,” he said. Making an aged gin is just a matter of cross-pollination. And, he added, aged gin is “a great use for a repurposed barrel.”

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Sales of premium gin going straight up How brands like France’s Citadelle are redefining the spirit

By Charles Passy

The bottle: Citadelle Reserve Solera 2013 gin, $34.99 The backstory: We tend to think of gin as a British thing, and for good reason: The botanical-flavored spirit (heavy on the juniper, naturally) has a long history in England — to the point that London dry gin is a category unto itself (and one that’s recognized by the European Union). But gin has a history in other European countries: Holland, Belgium and even France, a nation otherwise best known for wine and Cognac. In fact, Citadelle, a French brand introduced in 1997, comes courtesy of Cognac Ferrand, a well-known producer of the classic sip.

But that’s not the only thing that makes Citadelle stand out. In recent years, the brand has also taken to issuing a “reserve” version that’s

Market Watch November 2013

USA

“Frankly, this is the kind of gin that can stand on its own.”

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slightly higher priced than the standard one ($24.99). Just like whiskey, this is a gin that has been aged in wood barrels, resulting in a slightly different flavor profile than the norm (and a slightly different color). Each year, Citadelle has tweaked the formula for its reserve release, playing with the types of botanicals that are used (everything from violets to cornflowers), the degree of aging (typically, from five to seven months) and even the degree of charring in the barrels. The company makes the point that the concept has a precedent, since gin was originally stored and transported in wooden barrels (it was an incidental type of aging, but it was aging just the same). “This is going back to the original style of what was known as ‘yellow gin,’ made 120 years ago,” says Citadelle producer Alexandre Gabriel.

For 2013, Citadelle has added another tweak: It’s doing its aging using the solera method, which essentially means blending spirits of different ages within a single cask. Gabriel says it’s “the best way to age gin.”

Key stat: While sales of gin have been relatively flat in recent years, the one part of the category that’s shown solid growth — with product volume up 19.2% in the U.S. market from 2011 to 2012—is the premium category of gins priced around $20-30. The original Citadelle fits in that range and the reserve is just slightly above the mark. What we think about it: Citadelle Reserve is about as sly and seductive as gin can get. Which is to say it has the classic gin profile of a drink that’s crisp, herbaceous, bitter and spicy all at once (the brand says you should pick up everything from notes of citrus to coriander to baking spices). But the aging adds a subtle, woody sweetness. The result is gin, version 2.0 (or perhaps 3.0, since Citadelle has been doing this reserve thing since 2009). And at $35, the bottle is priced such that it fits the definition of an affordable luxury.

How to enjoy it: Frankly, this is the kind of gin that can stand on its own—as in the classic dry (make that very dry) martini, with little to no vermouth. But if you insist on a gin and tonic, the Citadelle folks are fine with that,

Weekend Sip: Citadelle redefines premium gin

We tend to think of gin as a British thing, but

French brand Citadelle, courtesy of Cognac

Ferrand, is a standout producer of the classic sip.

Charles Passy joins the News Hub with a sip of a

new release that's been aged like whiskey.

Photo: Citadelle.

though they suggest you might upgrade your tonic. A good step up from the mass-market variety is the Fever Tree brand.

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Beverage Media April 2013

USA “In the last few years, new gins like […] Citadelle grew more interesting to bartenders, and those from America’s many micro-distillers started to grab precious bar and shelf space.”

The Gin Game Posted on | April 23, 2013 Written by | Jack Robertiello

Crafty Competition has raised the bar for small and large gins alike—elevating the profile of the whole category.

Tanqueray’s Basil Smash cocktail

When a handful of bartenders and journalists gathered at an old Italian restaurant on a chilly Manhattan evening last December, they taste-traveled back in time. In their glasses that night: martinis made with bottles of Tanqueray gin sealed in the 1960s. That same night, the gossip about the return of an almost forgotten line extension of the brand had spread as well.

In other words, there was a lot of buzz being built in a category that until recently had practically grown accustomed to being ignored. It would have been hard to imagine when that line extension, Tanqueray Malacca, was first launched in the late 1990s that it would become one of those rare bottles that bartenders would haunt spirits shops and auctions seeking out. Then, gin was in the midst of a losing battle to hold share as vodka continued to expand its hold on the average American drinker.

Today, gin as a category still fights year to year to stem the flow of consumers to less bold-flavored spirits; in 2012, though, it managed to grow a respectable 1.5%, doing especially well (up nearly 20%) in the premium sub-category and up 2% in the high-end premium price grouping, according to numbers released by the Distilled Spirits Council of the U.S. (DISCUS). While producers anticipate volume growth to inch along, consumers continue to flock to the higher end, making an attractive target for newcomers.

UNIQUE AS A CATEGORY: TWO IN ONE

But who drinks gin, and where, is also important. According to the Technomic “Trends in Adult Beverage” survey conducted February 2013, 26% of consumers report drinking gin in mixed drinks once a month or more often in bars and restaurants, 35% of them in the 21-34 year old age bracket.

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“Gin is a unique category in that the spirit is an important element of classic cocktails, but continues to struggle with finding ways to engage new consumers,” says Donna Hood Crecca, senior director of Technomic’s adult beverage resource group. “Several brands are being successful with less juniper-forward flavor profiles and more contemporary positioning, which does bring attention, especially in the on-premise segment.”

As David King, who as president of Anchor Distilling oversees a three gin portfolio (junipery Junipero, Dutch Genever–style Genevieve and the recently introduced London Dry–style No. 3), points out, the current U.S. gin market is split into two major segments. There is the shrinking traditional market favoring value pricing and large formats, and a new premium gin market led by bartenders and new products. “People are challenging the boundaries of what gin can and should be,” he says. “If you just looked at the broad brush view of the gin market you’d be discouraged from introducing anything new. But a brand like Hendrick’s deserves credit for challenging what gin was about, and its growth probably is what gives one encouragement to bring a new gin into the market.”

In the last few years, new gins like Hendrick’s and Citadelle grew more interesting to bartenders, and those from America’s many micro-distillers started to grab precious bar and shelf space. Brands likeBulldog, Nolet’s and Farmer’s Organic came to market with slight twists—Bulldog with the inclusion of lotus and poppyseed; Nolet’s with roses, peaches and raspberries; Farmer’s with elderflower, lemongrass and an organic hook. Even the “skinny” craze has hit the gin world—Slim Gin, made from 14 botanicals and bottled at 60 proof, claims to have 25% fewer calories than most brands, 48 calories per serving. One of the pioneers of the less juniper-forward American-made gins, Aviation, made by House Spirits, recently gained placement in nearly 50 Kimpton Hotel restaurant units, know for quality dining and advanced cocktail concepts.

ON-PREMISE BATTLEGROUND

As most of the brands focus on selling their wares by attracting the key driver of super-premium spirits—the American bartender—the fight is intensified. That’s because the contemporary interest in gin is almost entirely underpinned by the cocktail renaissance.

Where once the biggest brands could be expected to dominate a drink menu, bartenders now seek to incorporate the many gin flavor profiles into their house recipes. Led by the example of less junipery gins, the recent explosion of small distiller brands and gin-ish botanical spirits has started to crowd the back bar. At popular cocktail-centric places like Saxon + Parole in Manhattan, upwards of 15 gins are prominently displayed and many used in the often-changing drink menu.

This complicates things for the big gin makers, as the opportunity to dominate a menu with one gin is past. Not surprisingly, the giant brands (primarily Beefeater, Bombay and Tanqueray on-premise, with the addition of Seagram’s off-premise) have fought back to protect their share of the category.

Bombay added Bombay Sapphire East, made with lemongrass and black pepper, and to bolster production has unveiled plans for its own distillery that should be operating by summer 2013. (The brand has long been produced at G&J Greenall in the northwest of England.)

Tanqueray in the past few years reinforced its popularity through increased attention to bartender training on behalf of its classic junipery London Dry, along with its two citrusy variants, Tanqueray No. 10 and Tanqueray Rangpur. Beefeater introduced Beefeater 24, notable for the inclusion of grapefruit and tea, and two limited-edition seasonal gins, Beefeater Summer and Winter, and spent heavily to build bartender loyalty to both Beefeater and Plymouth.

EAST MEETS WEST

All this resuscitative innovation was sparked by the challenge coming from the so-called New Western gins. Lower in juniper and more citrusy, the gins run from semi-obscure to new powerhouses like New Amsterdam.

“Both on- and off-premise there is opportunity for education of both the trade and consumers,” says Guillaume Lamy, vice president Cognac Ferrand, owner of Citadelle Gin. “What retail store would arrange a gin seminar ten years ago? None that I know of. Now, we have some retailer partners that are willing to book a 50-seat classroom and let us present history, distillation techniques and other craft distiller’s secrets to gin fans who want to know more about what is actually happening behind the still.”

“I think all these gins help to promote the gin category, and by attracting new consumers within the category it a fantasitic opportunity for brands like us to attract new consumers,” says Nik Fordham, newly named master distiller of Bombay Spirits Company. “I think it’s wonderful that we have these new artisanal gins which are coming from throughout the world. I do believe, though, that they help to demonstrate the consistency and quality of the more iconic brands like Bombay Sapphire.”

Fordham hits on an important point concerning many of the newborn American gins: reports of bottle and batch variations are rampant, and some reveal an insufficient understanding of botanical manipulation and sourcing.

BIG vs. LITTLE

Even in bars where local gins dominate, the big brands get plenty of play. In Idaho, the three Bardenayrestaurants distill their own vodka, gin and rum. And even though their own gin is the biggest seller, younger customers learning about cocktails like to have the option to select from classic brands for their martinis and increasingly Negronis, says owner Kevin Settles.

But as Charlotte Voisey, portfolio ambassador for William Grant & Sons, points out, “People like the idea of local and minuscule batch and craft and artisanal, but when it comes down to it, quality comes first.”

So, what do the big gins do to compete in a market where the attention of mixologists is key to any gin’s success? Mostly keep hustling, but humbly enough to appreciate that attention to the category as a whole is likely to help their readily available brands. With bartenders steering the bus, so to speak, big and small brands alike can hope to impress more passengers with gin’s versatility and flavorful distinctions from other spirits.

Voisey says maintaining Hendrick’s as a bartender’s gin takes consistent focus: “Lots of effort goes into relationships that Hendrick’s built, and that’s our strength.”

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Bevnet.com September 2013

USA

“The Citadelle case cards, on display in local retail stores now, feature one bartender from each of the markets that has supported the brand’s success

by showcasing exceptional Citadelle cocktails on their bar menus”

Citadelle Gin Celebrates the Bartender with New US Retailer Case Card Program Press Release|September 16, 2013 3:28 pm

Ars, France (September 16, 2013) – Citadelle, the award winning French gin from Cognac Ferrand, has launched its first U.S. retailer case card program that celebrates the local bartender in five markets: Boston, Cleveland, Los Angeles, Portland and Seattle. The Citadelle case cards, on display in local retail stores now, feature one bartender from each of the markets that has supported the brand’s success by showcasing exceptional Citadelle cocktails on their bar menus.

The five inaugural bartenders, cities and Citadelle cocktail featured are:

Joey Fredrickson from Society Lounge in Cleveland, OH – Blood & Botanicals John Gertsen from Drink in Boston, MA – Dejeuner Sean Hoard from The Teardrop Lounge in Portland, OR – Mixed Signals Jim Romdall from Vessel in Seattle, WA – The Frog Prince Nick Vitulli from The Famous in Los Angeles, CA – Live Young Die Fast

The case cards show a picture of the bartender and his cocktail along with the cocktail recipe on a yellow tear-off pad so customers can take the recipe with them and recreate the drink at home. Also included is the name of the bar and the bar’s website where each bartender works so that customers can visit the venue and experience the drink from the creator. At the bottom of each case card is the URL www.citadellegin.com/UScities, a microsite designed specifically for this campaign which features a page

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for each city/bartender and includes the bartender’s picture and bio, his Citadelle cocktail recipe and a link to the establishment where he works.

“Our goal for this campaign was to promote the profession and the craft of bartenders to general consumers,” says Guillaume Lamy, Vice President Cognac Ferrand, North America Manager. “We wanted to communicate to shoppers the talent that goes into tending bar and making drinks by showcasing their hometown bartenders. By featuring Joey, John, Sean, Jim and Nick, it’s our way of giving back to the bartender community that has already given so much to build the success of our distillery. They are the tops in their field and we couldn’t be happier that they are featured in our first retailer program.”

Citadelle Gin is elegant, soft and smooth on the palate, with a long aftertaste that expresses its aromatic complexity to the fullest. The purity and subtle flavor of Citadelle Gin make it an ideal spirit for many popular cocktails. At 44% alcohol by volume (88 proof), Citadelle achieves the perfect balance between intensity and finesse.

ABOUT CITADELLE GIN

Citadelle Gin is available in the United States, Europe (U.K., Spain, Italy, Germany), Asia (Japan, Malaysia, Thailand) and Canada. Citadelle Gin and barrel-aged vintage Citadelle Gin Reserve are imported to the U.S. by Deutsch Family Wine & Spirits, Ltd. For more information, visit www.citadellegin.com and www.facebook.com/CitadelleGin

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NorthJersey.com August 2013

USA

There is no single best time of year for a gin and tonic Saturday, August 31, 2013 Last updated: Saturday August 31, 2013, 10:49 AM BY BOB PROBERT SPECIAL TO THE RECORD The Record

As summer inevitably winds down we can find at least a modicum of comfort in the fact that it's still gin and tonic season. There are, of course, those who believe strongly that there is no single best time of year for this classic cocktail — it's just that most of us associate a great G&T with warmer weather.

MITSU YASUKAWA/ STAFF PHOTOGRAPHER

Bottles of gin, from left, Magellan, Citadelle (foreground), Tanqueray, Bombay Sapphire, Hendricks (black).

When the herbal, medicinal spirit that would eventually be known as gin was first formulated in the Middle Ages, who would have guessed that it would eventually become one of the most popular and versatile spirits in the world? According to the Liquor Handbook published by the Beverage Information Group, gin ranked No. 5 in U.S. distilled spirits consumption in 2011, behind vodka, the broad category of "whisky," rum and tequila. The name comes from genever, the Dutch word for juniper.

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Cognac firm making gin

The regulations governing the production of cognac in France require that distillation can occur only between Nov. 1 and March 31.

Rather than allow their valuable "charentais" copper pot stills to sit idle the rest of the year, the producers of Pierre Ferrand Cognac decided to keep them busy by making gin.

Some of this gin, branded Citadelle, is aged for several months in "old oak" barrels, becoming Citadelle Reserve. The aging gives the Reserve a pale straw color and subtle flavors from the oak.

It's a remarkable gin and one that, because of its limited production, can be difficult to find. The next vintage should be available in New Jersey in November and is well worth keeping an eye out for, or asking your local spirits purveyor to order for you.

To be called "gin," juniper must be the primary flavor added to grain-neutral spirits. From there, however, almost anything goes, and gin producers add a wide range of herbs and spices to differentiate their product. For purists, a "real" G&T is just gin, tonic water and a squeeze, muddle or garnish of lime or cucumber.

Even within this strict interpretation, though, a variety of flavor profiles can be created and, if you relax the rules a little, the possibilities appear endless. To explore this variety in a little more depth, we asked several local mixologists to provide their views on gin and share their methods for creating the iconic cocktail we most closely associate with it.

Kara Sullivan, longtime bartender at Oceanos in Fair Lawn, is one of those who believe that the classic gin and tonic is truly a year-round cocktail. Sullivan reports that the drink is more popular in the summer but that she sees steady demand, regardless of the season.

Brand loyalty

She added that people are extremely brand-loyal when it comes to gin and that there is little call for Oceanos' house brand. "People usually specify their favorite gin, and we currently serve seven — Tanqueray, Bombay, Bombay Sapphire, Magellan, Hendricks, the 'house' gin and our newest, Citadelle from France."

And what's Sullivan's favorite G&T du jour as summer 2013 comes to an end? "In a rocks glass, I muddle three large basil leaves and six slices of seedless mini cucumber with a couple of ice cubes to really bring out the flavors. Then I add 1 1/2 ounces of Citadelle gin, a splash of simple syrup and top with tonic water. The fresh flavor of the basil blends beautifully with the cucumber and the gin for a truly unique taste." It's delightful.

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Andrew McIntosh, mixologist at Park West Tavern in Ridgewood, is a gin purist. (He believes that "vodka martini" is an oxymoron.) He also thinks that the increasingly popular practice of enhancing the drink with other spirits or liqueurs may result in a great cocktail, but it's not a true G&T.

McIntosh says he "drinks gin seasonally" and prefers a different one for each time of year. Spring calls for Tanqueray 10 with its "wonderfully citrus and less juniper-y flavor," he says. He'll garnish with grapefruit. Hendricks with a cucumber slice garnish yields the requisite refreshing summer version, while Plymouth gin is "more mellow and relaxed" and seems more suitable for fall.

Lastly, McIntosh prefers to use regular Tanqueray in the winter. "There's just something about it," he says, "that reminds me of walking through a pine forest in winter snow." He also prefers Q Tonic, one of the new breed of fine small-batch tonic waters that also includes Fever Tree.

Finally, J.R. Gurrieri and Matt Milczarski, bartenders and cocktail specialists at Esty Street in Park Ridge, are clearly passionate about gin and tonic. While they admit that there are many very good better-known gins available, they prefer to use small, boutique brands such as Junipero, Plymouth or Citadelle. "We like to find ways to make G&Ts that will accentuate and enhance the special blend of botanicals and aromatics that these gins offer," Gurrieri said.

He and Milczarski mixed several exceptional examples — moderately sampled, of course. Their excellent "Esty Street G&T" paired Plymouth gin and rosemary, but equally good were those G&Ts prepared with Junipero gin, lime and Schweppes tonic and one that combined Citadelle, tarragon and the sweeter, less-acidic Meyer lemon.

So thanks to these experts for their insight and advice, and here's a toast to the end of summer and the cocktail that will ease us nicely into fall.

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The Tasting Panel May 2013

USA “If you’re sipping Citadelle, you’re tasting the handwork of Alexandre Gabriel, owner and

President of Cognac Ferrand.” Written by Jenny Adams, May 2013

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Modern Distillery Age September 2013

USA

“Citadelle Gin from Cognac Ferrand has introduced its first retail liquor store case card program celebrating the bartenders”

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Bottoms Up: Heaven On Her Lips Posted by Kelly DiNardo on August 22, 2013

Sometimes life calls for a cocktail — and here at CityEats, we’re especially fond of celebrating Thirsty Thursdays. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, mix up a Heaven on Her Lips from Boston’s Tavern Road restaurant.

Heaven On Her Lips Ingredients 2 oz Citadelle Gin ¾ oz Lime juice ¾ oz Simple Syrup 1 Strawberry 5 Basil leaves Directions

1. Muddle strawberry in simple syrup. 2. Add basil, remaining ingredients, ice and shake for 7-8

seconds. 3. Double strain using fine strainer into a cocktail glass. 4. Garnish with fresh basil on lip of glass and serve.

CITY EATS August 2013

USA

‘Heaven on her lips cocktail with Citadelle Gin.’

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Liquor.com August 2013

USA

“…Great stuff, from Citadelle Gin (who also brought their Ferrand Cognac barrel-aged Reserve),…”

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Alcohol Professor August 2013

USA

“…Great stuff, from Citadelle Gin (who also brought their Ferrand Cognac barrel-aged Reserve),…”

Tales of the Cocktail Part Two: Louisiana Nights August 1, 2013 By Amanda Schuster

Fred Schneider and Lynnette Marrero at Battle of the Sexes And now it’s time for Tales of the Cocktail to get some much needed shut eye to rest up for another year! Here are all the bits we couldn’t fit into Part One. Think of this as the TOTC b-side compilation. Vodka might be “re-emerging,” but gin is still in Gin and Tonic is Only the Beginning provided gin brands a chance to get crafty with everyone’s favorite highball. Why do a gin and tonic tasting? Put gin in a glass, add ice, tonic, maybe a squeeze of lime, and you’re done, right? But with so many new gins on the market produced all over the world, tasting them side by side in this setting proved to be an excellent way to distinguish their nuances and suss out the components. Some brands included additional ingredients with their cocktails, such as herbs, bitters or even licorice, to highlight the different botanical elements in their gins. Others chose to

Citadelle Gin and its botanicals at Gin and Tonic is Only the Beginning

simply let the gin flavors speak for themselves. Tonic matters too. Sickly sweet quinine has been all but schwept away in favor of craft tonics with drier flavors. Fever Tree found its way in many combinations, and they also previewed their new, delicious Elderflower Tonic, which I can’t wait to sip more frequently, even, (gasp!), without gin in it! If one wants more control over tonic flavors, there’s Tomr’s Tonic Syrup, to which you just add soda to dilute as you please. Great stuff, from Citadelle Gin (who also brought their Ferrand Cognac barrel-aged Reserve), Brooklyn Gin, 86 Company Ford’s Gin, Hayman’s Old Tom, Victoria Gin, Greenhook Ginsmith, Bluecoat Gin, Rives Gin and Edinborough Gin.

Spirited Dinner

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HOLIDAY GIFT GUIDE 2013: SPIRITS Spirits are surprisingly smart gifts: better bottles boast beautiful design, they're easily shared among friends and family, they come in a range of sizes from minis to magnums, and hapless procrastinators can always pick up a bottle on december 24 if push comes to shove. But rather than purchase something classic or familiar, we suggest you blow boozers' minds with something new. Our holiday-approved list below includes a gin, a vodka, a whisky, a tequila, a cognac, and a scotch to please all palates. SEE MORE GIFT GUIDES. BY CAMPER ENGLISH

For Gin Purists Citadelle Réserve Gin Vintage 2013

Though gin is usually considered the best spirit for playing nicely with mixers in cocktails, some people really like its flavor on its own. This gin is for them. The limited-edition 2013 Réserve bottling begins with Citadelle's 19-botanicals gin and then ages for a few months in American oak, Pineau des Charentes, and cognac casks. The woodiness does not overtake the juniper notes, so it's still appropriate in classic cocktails like martinis, Martinezes, and pink gins—or just pour it over ice. $35

‘‘Citadelle Reserve 2013 makes the Details holiday gift guide.’’

Details December 2013

USA

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10 WOOD-AGED SPIRITS FOR HOLIDAY GIFT-GIVING.

The holidays offer many gifts for the refined palate. There are tons of spices, plenty of sugary sweets and numerous special occasion delights (lobster, caviar, champagne).

But what of wood? The elegance of wood-aged spirits is very much on display this season. When the celebration calls for the flavors of cask-aged hooch, here are some new and novel ways to roll out the barrel for the holidays.

1 Wild Turkey Forgiven: Wild Turkey trots out an unusual (and collectible) bottle this season - a blend of bourbon and rye that is the result of a mistake. The backstory is simple: The distillery crew accidentally mingled a rare rye with a perfectly aged bourbon. Instead of throwing it out, they discovered something delicious. All is forgiven; $49.99. 2 Johnnie Walker Platinum: Described as the most perfectly crafted 18-year-old blended Scotch whiskyJohn Walker and his sons have ever produced, Platinum offers a deep, complex layering of smoky flavor. Blended from a limited number of casks (single malt and grain whiskeys) each matured for a minimum of 18 years. For the smooth operator; $110. 3 Avion Reserva 44: Released this month, this is Avion's finest extra añejo, aged for 43 months in oak barrels in a temperature-controlled cave, then an additional month in selected petit barrels. Only 744 cases were made and only 150 released for the holiday gift-giving season. Tequila fans, rejoice; $150. 4 Herradura Coleccion de la Casa, Reserva 2013 - Cognac Cask Finish Reposado: A mouthful of a title and a delicious mouthful of small-batch tequila from the house of Herradura. The tequila starts with an 11-month rest in medium-char American Oak and then three additional months in French oak. Double barrel, double pleasure; $89.99. 5 Knob Creek Smoked Maple Bourbon: For its first flavored bourbon, Knob Creek went for a hint of smoke and maple. Created in honor of Knob Creek founder Booker Noe, this new expression is best enjoyed neat or with an ice cube or two. Perfect for long, cold winter nights; $35. 6 Laphroaig Triple Wood: You get three times the wood in this super-premium whisky that has gone through a triple-maturation process in ex-bourbon barrels, 19th-century-style quarter casks and European Oak olorosso sherry casks. Look for notes of creamy vanilla and sweet fruit in this smoky, peaty charmer; $59.99. 7 Dewar's Signature: Each of the limited-edition bottles is numbered and marked. Fitting for this super-luxurious offering of the rarest whiskies. More than 160 years of blending traditions are poured into this rare whisky from each of Scotland's whisky regions that has been double barrel aged to incomparable smoothness; $199.99. 8 Treaty Oak Barrel Reserve Rum: Austin's Treaty Oak Distilling has launched a new, aged version of its flagship rum. Treaty Oak Barrel Reserve is rested "under the scorching Texas sun" in first-use American White Oak barrels with a medium char for two to three years. Best enjoyed straight or on the rocks; $25.99. 9 Citadelle Reserve Solera 2013: Citadelle's newest innovation reaches back in time when gin spent time in wooden barrels. This modern aged gin is a blend of gins aged in different types of casks (including Cognac and American Oak), anywhere from two to five months. Your martini will never be the same; $34.99. 10 Peat Monster Tenth Anniversary Limited Release: To mark 10 years of unapologetically peaty whisky, Peat Monster is unleashing a limited-release version (only 5,700 bottles worldwide). It's a richer, smokier, peatier and higher-strength version of its original. This is for those who like a rich, intense, smoky blend of single malts; $100.

Citadelle Reserve Solera 2013: Citadelle's newest innovation reaches back in time when gin spent time in wooden barrels. This modern aged gin is a blend of gins aged in different types of casks (including Cognac and American Oak), anywhere from two to five months. Your martini will never be the same; $34.99.

Houston Chronicle December 2013

USA

‘’Your martini will never be the same.’’

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Liquor.com July 2013

USA

« In the off-season, Pierre Ferrand uses its copper pot stills to create Citadelle Gin, and every year it sets aside a special batch for aging. »


USA

« In the off-season, Pierre Ferrand uses its copper pot stills to create Citadelle Gin, and every year it sets aside a special batch for aging. »

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Coloradoan.com July 2013

USA

“Citadelle gin, it’s a delicious mystery”

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USA

Vesper Bar in Las Vegas serving Vesper Cocktail : Citadelle gin, Belvedere Vodka,

Lillet Blanc, orange bitters

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Askmen.com July 2013

USA

“Ideal for adding depth to G&Ts or martinis”

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The Washington Post June 2013

USA

“good old gin and tonic can be raised to an art […]. This version pairs Tom’s tonic syrup with Citadelle gin.”

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The Washington Post June 2013

USA

“When I finally presented my father with his drink — Citadelle paired with Tomr’s […] He admitted it was good.”

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Liquor.com June 2013

USA

« Citadelle Gin uses 19 different botanicals »

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Houston Chronicles June 2013

USA

“Your summer G&Ts may never be the same after tasting this botanical-rich gin aged in French oak”

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Cigar Aficionado May 2013

USA

“From the unexpected origin of France we get Citadelle […] made with wheat and, in the case of its 88-proof Reserve marque, revives the tradition of slightly aging gin.”

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PLANTATION

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What are you drinking, Noah Rothbaum ? DEC 20, 2013

Our Drinks editor recently shared a bit about what her daily life is like, which made us curious about the lives (and drinking habits) of other editors of drink-related websites. Today we check in with Noah Rothbaum, the editor-in-chief of Liquor.com. He's also the author ofThe Business of Spirits: How Savvy Marketers, Innovative Distillers, and Entrepreneurs Changed How We Drink.

Shall we get started?

If a friend was looking to stock up their bar on a budget, what bottles would you recommend?

there are still many bargains to be found on liquor-store shelves.

While prices for spirits are no doubt getting ever more expensive, there are still many bargains to be found on liquor-store shelves. Rittenhouse Rye and W. L. Weller Bourbon are steals at about $20. Beefeater Gin, which is even cheaper, is hard to beat. Same goes for unflavored Absolut, Reyka and Tito's vodkas.

There are definitely many more deals to be had when it comes to rum, including Cruzan Black Strap and Plantation Grande Reserve Barbados Rum, which both can be found for less than $20. Tequila has certainly gotten very pricy, but at around $20, Espolón is a pretty good place to start, since it's made from 100 percent blue agave. When it comes to entry- level single malt Scotches, there aren't too many options. If you can find it, try Ardmore, which had historically been used exclusively for Teacher's Highland Cream (a blended Scotch) and is available in some stores for under $30.

Drinks December 2013

USA

Noah Rothbaum recommend : Plantation Grande Reserve Barbados Rum

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Review: Plantation Original Dark Rum

House of Ferrand

Robert Haynes-Peterson Spirits Examiner -December 22, 2013

Rum has become an increasingly well-respected spirit, despite (or perhaps because of?) the expansion of the spiced and flavored rum categories. Recently, the U.S. was treated to distribution of Plantation Original Dark Rum.

The rum, produced and initially aged on the Caribbean island of Trinidad, is part of the Plantation portfolio of double-aged rums from French Cognac producer House of Ferrand and its sane-scientist/craftsman Alexandre Gabriel. The rums are initially aged in their country of origin in heavily charred American, then finished in toasted Cognac French oak cask in France. The combination of rapid aging in the Caribbean and slower aging in cooler Cognac, along with a technique called elevage (moving the barrel to more and less humid levels in the cellars to control character) gives the rum a distinctive rich, earthy, even funky tone. The deeper nature of the rum makes it ideal for Island-themed and Tiki-style cocktails, but it also sips beautifully on its own.

While versions of Plantation's Original Dark Rum (including an overproof expression) have existed for a couple of years, this is the first time there's been a big push to bring it into the U.S. Fans of the restaurant mini-chain Legal Sea

Examiner.com December 2013

USA

‘‘The long, long finish is mint and basil, vegetal and sensual. This fantastic rum is ideal for sipping neat, (…) or in bold cocktails.’’

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Foods will find it on the menu in a cocktail called the Spiced Pineapple Daiquiri (see recipe below) through April 2014.

On the nose it is all oak, earth and mushroom notes, with just the faintest hints of spice, vanilla and tropical fruit. On the mouth it is round, full-bodied and smooth, with a solid but not overpowering alcohol kick. Medium tannins tickle the tip of the tongue and the lips, while fruit and funky/savory notes gently do battle at the mid-palate with a healthy weight. There is almost none of the sweetness which can sometimes drive rum into instant-headache territory (though it gets sweeter as it opens up). The long, long finish is mint and basil, vegetal and sensual. This fantastic rum is ideal for sipping neat, with a bit of water or on ice, or in bold cocktails paired against coconut, pineapple, Fernet or fortified wines. At around $18 it is way more rum quality than you'd expect for the price. Plantation Original Dark Rum from Thailand has an ABV of 40%, and retails for about $18.

A Stormy Night

2 oz Plantation Original Dark Rum

3 oz Fever Tree Ginger Beer Fill a Collins or Highball Glass with fresh ice. Add rum and ginger beer and stir lightly. Garnish with a lime wedge and squeeze the juice into the drink if desired.

Spiced Pineapple Daiquiri

1 oz Plantation 3 Star White Rum

1 oz Plantation Original Dark Rum

1 oz Spiced Pineapple Syrup*

.5 oz Fresh Lime Juice

Fresh Grated Nutmeg In a cocktail shaker, add rums, lime juice and syrup. Add ice, shake very well and strain into a Martini glass. Garnish with fresh grated nutmeg. *For the Syrup, combine 1 cup pineapple juice, 1 cup brown sugar, bitter orange peel, ginger, cinnamon and nutmeg in a small saucepan. Cook over low heat (do not boil), stirring until sugar dissolves, about 15 minutes. cool and store refrigerated up to six weeks. For a lighter syrup, add 1 cup water.

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Meet R(h)um’s One Percent From the dank jungle of Martinique to the cool cellars of Cognac, a new wave of high-quality

r(h)um is establishing both the depth of the category and its connection to place.

DECEMBER 13, 2013

story: WYATT PEABODY - photo: PEDEN + MUNK

Plantation Rum Jamaica 2000

The highly regarded firm, Cognac Ferrand, bottles twelve distinctive sugar cane spirits from the most renowned rum regions in the Caribbean—Barbados, Grenada, Guyana, Jamaica, Nicaragua, Panama and Trinidad, among them. Distilled from fermented molasses and aged in whisky and bourbon barrels, the rums are handmade using centuries-old techniques and then finished in Cognac barrels in France. The full range is made by Ferrand’s cellar-master, under the supervision of Alexandre Gabriel, each one is a unique expression of the country of origin, terroir and the hand of the maker. The Plantation Jamaica 2000 Rum—a molasses-based, pot distilled rum, which undergoes an extended fermentation process, is initially aged in Jamaica with used whisky and bourbon barrels, is then finished in Ferrand Cognac casks at their facility in France—displays exotic notes of vanilla, spice, subtle anise, figs and coffee.

PunchDrink.com December 2013

USA

‘‘…Each one is a unique expression of the country of origin, terroir and the hand of the maker.’’

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www.elle.be

Évaluation du siteLe site Internet du magazine Elle (édition belge) propose des articles concernant la mode, la beauté,les peoples...

CibleGrand Public



Date : 09/12/2013 Auteur : -

4 recettes de cocktails pour les fêtes

Quels cocktails servir à l’apéro pour bien commencer la soirée ? Voici 4 recettes délicieuses etquelques astuces de pro pour les réaliser.

Let’s party begin !

1. PHILADELPHIA FISH-HOUSE PUNCH pour une note sucrée

Le Devoir August 2013

Canada

« Je ne suis pas grand amateur de rhum, mais quand il est bon, admirable même, comme celui-ci, j’ai l’impression de devenir le saxophone de John Coltrane égaré au pays de Gilberto Gil. »

191FERRAND / 205174518 copyright © 2013, Argus de la presse Tous droits réservés

Préparation du Punch : Préparez le ‘Oleo Saccharum’ en mettant les zestes de 4 citrons jaunesdans un bol et recouvrez-les de sucre blanc.

Après 30 minutes, les zestes commencent à ‘transpirer’. A ce moment-là, versez les ingrédients dansle bol et enlevez les zestes. Garnissez avec une rondelle de citron jaune et une tête de menthe.

Verre conseillé : Double Old Fashioned, verre à vin

Ingrédients : 270 ml Hennessy Fine de Cognac

180 ml Plantation Jamaica rum

30 ml Merlet Pêche de Vigne

160 ml jus de citron jaune

160 ml sirop de sucre (1:1)

800 ml eau

Présentation: Rondelle de citron jaune

Tête de menthe


Canada


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Luxury April 2013

Spain

« Ademas se trata de uno de los rones con mas medallas en los ultimos anos »

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DuRhum.com May 2013

France

« Nous sommes la Maison la plus médaillée cette année et l’année passée aussi. »

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V&S News May 2013

France “A l’heure où tous les rhums premium calquent leur packaging sur le cognac, ce retour aux

sources est un véritable pari pour Plantation.”

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Cuisine et Vins de FranceNovembre 2013

France

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GAULT MILLAUNOVEMBER 2013

FRANCE

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L’Equipe Sport & Style July 2013

USA

Cocktail Dirty Julep avec les rhums Plantation

FRANCE

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Formes de Luxe July 2013

France

“Nous ne cherchons pas à frimer avec un packaging clinquant, mais à être en accord avec le produit.”

“We are not trying to show off with flashy packaging, but rather being consistent with the product.”

Formes de Luxe July 2013

France

“Nous ne cherchons pas à frimer avec un packaging clinquant, mais à être en accord avec le produit.”

“We are not trying to show off with flashy packaging, but rather being consistent with the product.”

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Whisky-distilleries.info June 2013

France

Rhum Plantation XO 20th Anniversary « un maître achat en matière de rapport qualité-prix »

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Gloss N’Roses June 2013

France

« Rhum Plantation 20ème anniversaire. C’est un rhum vieux affiné dans une barrique de chêne français pendant 12 à 18 mois. »

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Le Parisien May 2013

France « Cette soirée sera l'une des soirées de l'année et nous le devrons en grande partie grâce à

un de nos partenaire préférés Plantation Rum qui sponsorisera la soirée. »

“There will be awesome Rums ( Plantation Rums!!!)”

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Whisky Mag May 2013

France

« La Cave Du Beffroi organise une dégustation de rhum le 7 juin. Venez découvrir le meilleur du rhum en compagnie de la pétillante Claire Bruère, ambassadrice de charme des

rhums Plantation. »

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France

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France

« Un très bon rhum qui donne du style aux cocktails ! »

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Cigar Intern September 2013

Germany

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Fizzz April 2013 Germany

“Kleine aber sehr feine Range ausgewählter Rums von den Karibik-Anrainern”

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Drinks July-August 2013

Germany

“Die Riege der aktuellen Plantation Rum Single Casks Abfüllungen, die sich unter Liebhabern reifer Rums eines grossen Zuspruchs erfreuen.”

“Plantation 3 Stars – ein toller Blended Rum”

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The Sugarcane Collection September 2013

Netherlands

« Hats off to the master-blender of Plantation! »

Barbados XO – Plantation Anniversary Sep 16

Why not start the week with what slowly is becoming a classic under the rums. It was bottled in a nice looking decanter, for the 20th anniversary of Plantation – the independent bottler.

The rum: Barbados XO – 40 abv

Origin: Barbados

Distilled: not indicated

Bottled: ca 2011 by Plantation

Nose: excellent but rather surprising nose, with strong hints of oak. Roasted coconut, some caramel, ripe banana and subtle hints of tobacco. Barbadian rum at its best.

Taste: The oak spice hits you now in full force, be it in a non-aggressive way, smoothed by caramel, dark red fruits, warming vanilla and a whiff of excellent dark chocolate. In any other rum the oak might have been too strong, but in this blend (hats off to the master-blender of Plantation!) it somehow seems to work just nice.

Finish: Again powerful oak, but again very nicely balanced with caramel, vanilla and chocolate.

Our Score: 18,5/20

Remarks: first maturation in Barbados in Bourbon casks, and second maturation for 12 to 18 months in France in Cognac casks

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The Sugarcane Collection September 2013

Netherlands

« An excellent rum for a sharp price! »

Barbados 15 yo Single cask sherry finish for Tasttoe Sep 25

Posted by lordofthedrams

The Rum: Barbados 15 yo Sherry Cask Finish For Tasttoe (Belgium) – 42%

Origin: Barbados

Distilled: ca 1998

Bottled: 2013 by Plantation, for Tasttoe

Nose: the nose starts on some heavy vanilla with hints of white pepper. It slowly goes towards soft herbs, moss and even some mushroom. After 10 minutes some dusty notes kick in. Reminds me of my grandmother’s attic. Again 10 minutes later the dust is all gone and a fresh breeze brought in some mint and grassy notes. Goodness…this is a really complex nose that seems to change every couple of minutes. I could sniff this for hours before drinking it.

Taste: but I don’t…so let’s taste this beauty. Oh yes, this is Barbados all the way: exotic fruits playing the main role now: banana, pineapple. This is so fresh and sweet, without becoming too sweet. Most elegant indeed !

Finish: it all comes back: the fruits, the fresh grassy notes, the soft spices. And at the end – just perfect – a very subtle bitterness. Lingers on forever.

Our score: 18/20

Remarks: this single cask (cask 1/5) was bottled for Belgian whisky and rumshop TasTToe. An excellent rum for a sharp price ! Can imagine this-one being sold out rather fast. 450 bottles available.

Just don’t rush to your shop yet. This beauty will be available at the end of october !

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The Floating Rum Shack June 2013

United-Kingdom “Plantation 20th Anniversary XO is now the fastest growing and most in-demand expression in the entire

Plantation portfolio”

Plantation XO Barbados 20th Anniversary Rum Written by Pete on 23 June 2013. Posted in Rum Chat

A New Look For Plantations XO… The rather lovely, Plantation XO Barbados 20th Anniversary Rum has been a firm favourite of TheFloatingRumShack.com ever since we first tried it. The more observant rum fans will be noticing it arriving in a brand new bottle soon, something appropriate to the contents contain therein. It’s a rum that could perhaps never of been, so read on and find out just out the XO came to being.

Alexandre Gabriel has been the head of Cognac Ferrand Estate, the birthplace of the artisanal spirits movement, for more than 20 years. His singular focus, from which he has not wavered in all these years, is to create exceptional Cognac, Gin, Curacao and Rum. Upon the 20th anniversary as the head of this esteemed company a few years ago, his team of assistant cellar masters decided to present him with a very special spirit they had been working on for more than two years. This gem, which at the time was meant only as a special gift to their master blender, is Plantation 20th Anniversary XO. Today the global demand for this rum is so great, Gabriel is building a new warehouse in Cognac just for these casks.

The surprise was unveiled and presented to Gabriel at his anniversary party held at Chateau de Bonbonnet, home of Cognac Ferrand, in 2009. The team’s idea was to create a special cask of rum that would bring into play all the “elevage” and aging techniques they used for Cognac blending. As Gabriel is passionate about rums from Barbados, this was the country and spirit they chose. They blended pot-stilled Barbadian rum, known for its rich aromatics and smooth texture, with column-stilled Barbadian rum, known for its lightness and elegance. It was also important that the rum followed the special double-aging that is unique to Plantation rums: first the rum is aged in its country of origin, and then it is finished in used casks at the Cognac Ferrand estate. The Barbados rums used in the 20th Anniversary XO blend are aged between twelve and 20 years in Barbados, which is quite old for rums. Once this special blend was created, it was placed in an old cask at Ferrand for a second aging of 18 months, longer than any other Plantation rum spends in the finishing casks.

The result was, and is, the ultimate expression of Ferrand’s rum elevage and blending. When it was presented to Gabriel he was stunned not only for the thoughtfulness but at the exquisite taste of his gift. “I was so proud of my team for making this special gift for me. I’m usually the one that creates the rum blends so I loved seeing their talent come through in the bottle,” says Gabriel. “I made the decision right then, that

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night at the party, that we would bottle this beauty and release it for all to enjoy. The global demand for 20th Anniversary XO has exceeded my expectations.”

What started as a mark of friendship and a simple gift has now turned into a commercial success. Plantation 20th Anniversary XO is now the fastest growing and most in-demand expression in the entire Plantation portfolio. Its soaring popularity across the globe has required Cognac Ferrand to construct a new warehouse just for the brand.

To put a proper face on this stellar rum that almost wasn’t, this June, Plantation 20th Anniversary XO introduces its new look to the world. The flagship of the Plantation portfolio will now come encased in a tall, heavy-bottomed, thick glass bottle, displaying the distinguishing crisscross straw wrap that envelopes all Plantation bottles. This straw is homage to rum bottles of yore, when distillers used straw to protect rum bottles in transport from the islands to distant and thirsty shores. The new bottle will be introduced in the all markets where Plantation 20th Anniversary XO is currently distributed.

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Barchick May 2013

United Kingdom

« Dirty Julep » recipe cocktail With Plantation Trinidad and Plantation 3 Stars

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Barchick May 2013

United Kingdom

“Exclusive for you! One of the next drinks coming for the summer menu.” With Plantation Original Dark rum

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The Spirits Business May 2013

United Kingdom

“Plantation rum is one of the world’s most revered rums.”

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PLANTATION RUM INTRODUCES PLANTATION ORIGINAL DARK RUM FROM TRINIDAD

A True Double-Aged Dark Rum

Chateau de Bonbonnet, Ars, France (October 16, 2013) – Plantation Rum, the portfolio of double-aged rums produced by the venerable Ferrand house in France, announces the introduction of Plantation Original Dark Rum . Plantation Original Dark is a blend of rums from Trinidad and Tobago, crafted by Alexandre Gabriel, the 2012 UK RumFest world’s best Rum Master Blender. Plantation Original Dark (80 proof, 40% ABV) will be available nationwide as of mid/late October 2013 and will retail for a suggested $17.99/750ml bottle. Plantation Original Dark is an aged dark rum FIRST MATURED in heavily charred American Oak barrels in the Caribbean which impart full-bodied flavors and a deep color. Gabriel then selects specific barrels, only the ones to his liking, and blends the rums. The base rum is aged three to five years and married with a full-flavored rum distilled 8 years ago. Then this rum blend is AGED A SECOND TIME for 12 to 18 months in medium-toasted Cognac Ferrand French oak barrels which impart nice spicy, tannin notes. This final aging fine tunes the blend and brings together all the aromas and flavors before bottling. This DOUBLE AGING TECHNIQUE is the signature of Plantation Rums and allows Plantation Original Dark to blossom into a rich-tasting, aromatic yet elegant dark rum. The result is a rum ideal in any cocktails that call for a dark rum and in classic rums drinks like Mai Tais, Daiquiris and Rum Punches. “Plantation Original Dark is all about the true and rich rum taste that works so well in cocktails”, says Alexandre Gabriel. “This is a rum made like rum used to be made, when it was full of flavors. We handpick each barrel, one by one and we

blend the rums according to the ancestral elevage* technique that we use at Cognac Ferrand. Some people call this ancient touch the “rum funk”. In the old days it was called the ‘HOGO’ derived from the French ‘Haut Gout’ which means ‘High Taste’. I learned from an old cellar master that this is the way rum was blended in Europe in the 18th and 19th century. Artisanal rum is now captivating the epicureans, the lovers of the good things of life. Our passion is infectious!” And the rum experts agree: “The new Plantation Original Dark rum is a delightful expression that delivers rich, warm tones of authentic Trinidad style spirit. This well balanced blend is highly recommended for cocktails that deserve a full-bodied rum component” says Robert Burr, publisher of Rob's Rum Guide. Plantation Original Dark was VOTED BEST IN CLASS FOR AGED RUMS in the 2013 RumXP tasting competition in Miami. Patrick Sullivan, Executive Director of Bar Operations for Legal Sea Foods has chosen Plantation Original Dark for the restaurant’s Spiced Pineapple Daiquiri, to be served in 32 Legal Sea Foods Restaurants around the country. The cocktail will appear on their cocktail menu from October 2013 through April 2014. “Plantation Original Dark brings a unique Caribbean authenticity to every rum based cocktail,” says Sullivan. “This is how rum is supposed to taste. The flavors are rich, buttery and complex while being perfectly balanced and beautifully blended.” Spiced Pineapple Daiquiri 1 oz. Plantation Original Dark Rum 1 oz. Plantation 3 Star White Rum

BarBizmag October 2013

USA

‘The new Plantation Original Dark rum is a delightful expression that delivers rich, warm tones of authentic Trinidad style spirit.

Said Robert Burr’

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1 oz. Spiced Pineapple Syrup (pineapple juice, bitter orange peel, ginger, cinnamon, nutmeg, sugar) .5 oz. lime juice Grated nutmeg finish Shake ingredients and strain into a chilled cocktail glass. Gabriel and his team are acutely attentive to each detail in Plantation’s multi-step, involved and delicate production method. It is a process that from beginning to end takes years and could send the price of a bottle into the stratosphere. Not in the case of Plantation Original Dark where the ‘cost’ of the production method does not affect the price. At $17.99/bottle, this exceptionally produced rum can be enjoyed by all.

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COCKTAIL ENTHUSIASTOctober 2013

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Crave Local November 2013

USA

‘‘I used Plantation Original Dark Rum in my first batch with excellent results.’’

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From $18 To $4,500, New Spirits To Tempt Your Taste Buds This Fall

By Tony Sachs Drinker of Spirits, Listener of Music, Watcher of Baseball, Writer of Words

PLANTATION ORIGINAL DARK RUM (40% ABV, aged up to 10.5 years, $18). The world is filled with overpriced so-called "superpremium" booze (hello, Grey Goose!). But

this is one of the only times I can remember thinking a spirit is underpriced. Plantation sources rums from all over the Caribbean and then finishes them in used cognac casks -- in Cognac, France, no less. Original Dark, from Trinidad, is aged 3-5 years before being married with an 8 year old rum in cognac casks for another 12-18 months. It's got a velvety butterscotch and caramel nose, with a lot of chocolate, toffee, and a fair amount of tannin on the palate. It's a good sipper, but it's intended for use in cocktails, and that's where it really shines. Its rich, dry flavors stand up very nicely to the sweet mixers and tart lime juice used in most rum drinks; it makes a stunning mai tai. I can't figure out why Original Dark is priced so low, but at less than $20 it's a hell of a bargain.

The Huffington Post November 2013

USA

‘‘it's intended for use in cocktails, and that's where it really shines.’’

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A SILVER RUM WORTH SIPPING SLOWLY

3 Stars Plantation White Rum Rum is complicated business. Depending on where it's made, flavors can be as varied as night and day. There's English-style and also Spanish-style, which are typically made from molasses. Then there's Rhum Agricole – literally, agricultural rum – made from sugarcane juice. Some are light, some dark, some gold, some spiced. Research it even a little, and suddenly that rum-and-coke order isn't so simple anymore.

But it will be, once you've found your favorite. Plantation is a particular one for many rum aficionados, who place this legendary dark version on a pedestal for its double-aging process: After the rum has been barrel-aged in its native land (Plantation bottles in seven different regions), it's whisked away to France and transferred to Cognac casks to age a little while longer – a laborious practice that hasn't been en vogue for a couple hundred years.

In the past, Plantation released gold and dark rums designed for sipping or shaking into dark drinks, so if you required a light rum for your cocktail, you simply had to look elsewhere (such as Bacardi Silver or the recently released Brugal Extra Dry; either is terrible). But when news broke that Plantation was releasing a light rum, heads turned. And true to the brand's reputation, its flavor delivers, far outshining others in this category.

Named for a blend of three historical Caribbean island "stars" of rum-producing – namely Barbados, Jamaica, and Trinidad – Plantation 3 Stars white rum is far and away the best light rum we've ever tasted. Perhaps it's because there's some aged rum in the blend (despite it being a white rum by name). In the mix: a 3-year-old Trinidad, an un-aged Barbados for balance, and both a 12-year and an un-aged Jamaican rum. Even at 82 proof, it's smooth enough to sip neat, which isn't the case with most silvers, and its light body is excellent for delicate rum cocktails,

such as the classic daiquiri or the minty-fresh mojito. Plantation might have done better introducing 3 Stars in the warmer, first half of the year rather than the second. But something tells us it doesn't pay much attention to getting the word out about its products. Then again why should it – the rum speaks for itself. [$25; plantationrum.com]

Men’s Journal February 2013

USA

“But when news broke that Plantation was releasing a light rum, heads

turned. And true to the brand's reputation, its flavor delivers, far outshining others in this category.”

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Robb ReportOctober 2013

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Liquor.com August 2013

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GSN Review: Plantation Original Dark Rum

From Good Spirits News on Nov 21, 2013 Plantation continues to set the bar quite high for affordable and well made rums. I’ve previously reviewed much of the Plantation portfolio here. Their latest entry is a double-aged dark spirit, blending rums from Trinidad and Tobago. To create the effect, the rum is aged in charred American oak barrels. Then select 3-5 year old barrels are married to an 8-year-old rum. This blend is then aged yet again for a year to a year and a half in ex-Cognac oak barrels. This technique obviously works quite well for Plantation, as they use it in many of their signature styles. Plantation Original Dark Rum (80 proof) $17.99 750ml Visual: Medium gold. Nose: Rich, molasses sweetness with a smokey high note. Fragrance of caramel, vanilla and aged wood. Taste: Exceptionally smooth with more top notes

than are usual in a dark rum. Sweet caramel and burnt sugar with milk cream. The wood aging works well to offset the sweetness by lending a bitter edge. Finish: Fairly long with a hearty molasses touch. Overall: This rum is great in a Dark & Stormy, Mai Tai or rum based punch. A lot of depth and character lifts this well above other similarly priced rums. GSN Rating: B+

Liquor.com November 2013

USA

‘‘Exceptionally smooth with more top notes than are usual in a dark rum.’’

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Rums: Sipping, Mixing, Trading

RECOMMENDATIONS FROM BARTENDER KATE PERRY OF RUMBA IN SEATTLE, WA

October 9, 2013

Rumba bar in Seattle is dedicated to the craft of rum cocktails. Their program in the word of bartender Kate Perry is a melange of Cuban-era classic cocktails, spins on cocktail standards, punches, tiki-style drinks, and house cocktails. They also recently released an updated menu with a sizable daiquiri section and some new swizzles. Kate shares her favorite rums for mixing and sipping and gives guidance on trading out a big name brand for a boutique, small batch rum.

RUM FOR MIXING

Plantation Barbados 5 Year Reserve (Barbados) We use this in our stirred cocktails. It's

delicious and affordable and makes

wonderful cocktails. It's great for more

classic whiskey-esque cocktails: the

Manhattan, the Old Fashioned and the

like.

Find.Eat.Drink November 2013

USA

‘‘Anything from the Plantation line […]

They're all delicious’’

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RUM FOR SIPPING

Pierre Ferrand’s Plantation Line (Caribbean) Anything from the Plantation line. They're

a French bottling company owned by

Cognac-Ferrand and they do an amazing

job bottling single vintage barrels from

around the Caribbean. They're all

delicious, but my favorites are the Panama

and Guadeloupe.

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Modern Distillery Age September 2013

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This Month In Booze: November Get The Best New Booze To Warm Your Bones

Plantation Rum Original Dark When you think of rum, France probably isn't the first place that comes to mind. But the folks at Pierre Ferrand, a Cognac house, have been producing excellent Caribbean rum for years now. Now comes Original Dark, out of Trinidad & Tobago. The rum is double-aged, first in charred American oak for three to five years on the islands, then in France, where the final blend sits a second time in former Cognac Ferrand French oak barrels for 12 to 18 months. Two ancient aging techniques are also used: "elevage," where every barrel is sampled each month and moved to a different part of Ferrand's multi-level cellar for optimal humidity control; and "la methode des petites eaux," where the water used to bring the rum to proof is also aged, in former rum barrels, so as not to shock the blend. Most important, this smooth, nutty and slightly sweet rum is, hands down, the best under-$20 aged rum you'll ever drink. $18

ASKMEN November 2013

USA

‘‘Smooth, nutty and slightly sweet rum…’’

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New To The Market | Plantation Original Dark Rum

November 15, 2013

Alexandre Gabriel, the master mind behind Pierre Ferrand cognacs, Dry Curaçao and Plantation Rums has just launched a new rum called Plantation Original Dark, available in two strengths.

TASTE It’s a dark rum, so you expect some of the classic notes of caramel and spice. This delivers on that with lots of rich toffee, banana and baking spice notes.

COCKTAILS + TIPS

Find.Eat.Drink November 2013

USA

‘‘rich toffee, banana and baking spice notes.’’

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The richness of the rum is ideal ingredient in classic rum cocktails, such as the Mai Tai, Daiquiri and Punches. [Try the Planters Punch recipe below.] For a twist, follow Brother Cleve’s lead in his Le Mai Tai recipe and blend the Plantation Dark Rum with a Rhum Agricole from Martinique for a grassier, funkier note.

DOUBLE-AGING The dark rum follows the double maturation model of his other rums. This means it’s first aged for 3 to 5 years in heavily charred American Oak barrels in the Caribbean (in this case Trinidad and Tobago) and selected barrels are shipped to Cognac, France, blended and then further aged for 10 to 12 months in medium-toasted Cognac Ferrand French oak barrels.

ELEVAGE The rums are hand-picked and blended according to the ancestral elevage used at Cognac Ferrand. It’s actually how rum was originally blended in the 18th and 19th centuries. The elevage technique means that the rum is not just put in barrel and left to age, but it’s sampled every few months and evaluated. Based on its progress or lack thereof, the barrel may be moved to a different location in the cellar for more or less humidity, or the rum may even be re-casked.

THE OVERPROOF OPTION Those that love tiki drinks will appreciate the overproof bottling that’s available at 73% ABV / 146-proof. This version is not double-aged in cognac casks like its lower strength sibling and it’s an ideal dark rum for classic tiki punches.

BUY Retailing for ~ $18, it’s one of the best bang for your bucks in rum. Buy here. The overproof option runs a little steeper at ~$30.

MORE RUM RECS Bartender Kate Perry of Rhumba in Seattle, WA is a fan of the Plantation Rums -- discover more of her rum recommendations for sipping and mixing.

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PLANTERS PUNCH

Yield Serves 1 Glass: Highball Glass Ice: Cubes Garnish: Orange Slice, Lime Slice, Cherry Ingredients - 6/10 Plantation Original Dark - 3/10 Lime Juice - 1/10 Grenadine Syrup [Try Jack Rudy Cocktail Co. Grenadine Syrup] - Splash Soda Water Directions 1) Combine Plantation Original Dark Rum, lime juice, grenadine syrup, and ice in a shaker. 2) Shake vigorously. 3) Serve in highball glass and add soda water. 4) Garnish with slices of orange and lime, and a cherry.

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Gift Guide: 28 Brown Spirits We Stand Behind Dec 10, 2013 1:00 pm And where to buy the right bottle online

BY CHANTAL MARTINEAU

Illustration: Mike Houston

It’s the golden rule of gift giving: you cannot go wrong with booze. A fine bottle of brown spirits can lift the spirits and warm the cockles during this frigid season. Be the most popular person at the party during the holidays by giving a beautifully aged whiskey (or whisky, without the "e") or dark rum. If you’re lucky, you might even get a dram of your own as a thank you. This year, we’ve come up with more gift ideas than you can shake a stir-stick at, complete with links to where to buy them. We’ve done everything but gift wrap the bottle for you. And remember, it's OK to buy yourself a gift every once in a while.

[…]

‘‘The latest release from Cognac Ferrand’s prolific Plantation Rum series is the Plantation Original Dark Rum ($17 at Binny’s), a double-aged rum that gets its first treatment in new American oak and is finished in used cognac barrels.’’

‘‘Plantation Original Dark included in FoodRepublic.com’s Holiday Gift Guide’’

Food Republic December 2013

USA

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Shanken News Daily August 2013

USA

“Cognac Ferrand is extending its Plantation rum brand with a new Original Dark offering slated to hit the U.S.”

Tuesday, August 20, 2013

Craft Distillers Push The Envelope, Experimenting With New Grains And Styles Retailers are struggling to find space on their shelves for a tidal wave of artisanal whiskies, produced from grains ranging from oats and spelt to quinoa and buckwheat. These new players are moving beyond white moonshine and into aged products with caramel colors and oak flavors.

In most cases, the craft players’ products are quite different from those of the big players. One example is Corsair Distillery in Nashville, which launched five years ago. Corsair produces a Triple Smoke whiskey ($45 a 750-ml.) that employs three batches of malt—one each smoked from peat, beech and cherry wood. Whisky Advocate named it Artisan Whiskey of the Year last spring. The aging (about six months) is done with the liquid resting in 15- and 30-gallon casks instead of the industry standard 53-gallon cask. Triple Smoke’s volume has now reached 10,000 nine-liter cases, and it’s available in 20 states.

Corsair also makes a pumpkin spiced whiskey ($38) and 12- and 9-grain whiskies called Insane in the Grain ($69) and Grainiac ($50). Those products use buckwheat, spelt, oats, sorghum, quinoa and even triticale—the last a hybrid of barley and rye. Another Corsair product called Rye-Mageddon ($39) is composed of 80% rye and 8% chocolate rye, with 12% barley added.

Andrew Webber, CEO and co-founder of Corsair along with Darek Bell, will soon have another four-wash still that will expand the company’s capacity. Like other craft distillers, Corsair has freely divulged its mashbill recipes—something the big distilleries in Kentucky never do. “We don’t try to compete with Kentucky. We’ve never released a traditional Bourbon,” Webber says. “All our products, across the board, are different and unusual. That’s our intention.”

Much of the craft movement appears to be centered on locavore sourcing. At Mississippi River Distilling Co. in LeClaire, Iowa, in the middle of the corn and soybean belt, the back label of the Cody Road Bourbon ($37) carries the name of local farmers Dan and Ryan Clark, who supplied the 70% of corn in the mash, as well as Tracy Doonan of nearby Reynolds, Illinois, who supplied the 20% wheat and 10% rye. The day of distillation is also noted. The distillery isn’t far from Interstate 80, and thus has succeeded in attracting 60,000 tourists since its start three years ago with a sign on the freeway promoting tours and tastings.

“Our customers are attracted by the farm-to-glass story,” says Ryan Burchett, co-owner of Mississippi River with his brother Garrett. The brothers scoop up 25 bushels of grain at a time from their farmer suppliers, then mill and mash it at the plant themselves. They apologize that their barrels, ordered from a small cooperage in Minnesota, aren’t locally made. “There’s no cooperage nearby,” Ryan says. “But we want our customers to be able to see the whole process unfold right here.” Production is at 2,000 cases this year, with distribution to 13 states.

Southern Bolsters Utah Operations With Phoenix Acquisition

Southern Wine & Spirits has acquired Utah brokerage Phoenix Wine & Spirits for an undisclosed sum. Phoenix will be integrated into Southern’s existing Utah operation, creating the largest wine broker in the state. The deal is expected to close by the end of this month. Phoenix president and CEO Patrick Delaney will lead the Phoenix Sales Division within SWS-Utah looking ahead, and work closely with Jeff Carter, who oversees SWS’s wine sales in Utah and Wyoming.

News Briefs:

•Sagging vodka sales in Poland led to a 6% sales decline—to €404.2m (US$538.9m)—for France’s Belvédère SA in the first half of 2013. The company’s sales in Poland, which comprise around 60% of its overall business, fell by 9%, as the country’s vodka market has contracted of late. Still, Belvédère’s Krupnick remains one of Poland’s top-selling vodka brands. In the U.S., Belvédère’s Sobieski was one of the hottest vodka entries from 2008-2011, during which time it jumped from 255,000 cases to 950,000 cases. However, amid increased competition and intense pricing pressure, the Polish import rose by just 3.2% in 2012.

•Cognac Ferrand is extending its Plantation rum brand with a new Original Dark offering slated to hit the U.S. October 1. Original Dark ($17.99 a 750-ml.), made from a blend of rums from Trinidad and Tobago, is aged first in American oak and then in French oak. The Plantation rum line also includes Grande Reserve ($25 a 750-ml.), Original Dark Overproof ($30 a 1-liter) and the recently repacked 20th Anniversary XO ($45 a 750-ml.) among others. In other company news, Cognac Ferrand has revamped its Citadelle gin brand ($25 a 750-ml.) with new packaging slated to hit the market later this year. Citadelle, which the company tells SND is currently growing around 40% and will surpass 35,000 cases this year, is also prepping the launch of its 2013 Solera-aged gin, which will retail around $35 a 750-ml. Cognac Ferrand’s brands are imported in the U.S. by Deutsch Family Wine & Spirits.

•Diageo Canada will remain the single national agent for Marnier-Lapostolle’s spirits brands in Canada under a three-year extension of the two companies’ existing partnership. The new deal extends Diageo’s Canada’s agency on Marnier-Lapostolle’s brands until June 2016. The agreement covers Grand Marnier liqueur, as well as ultra-premium marques Cuvée Louis-Alexandre, Cuvée du Centenaire and Cuvée du Cent-Cinquantenaire. The two companies have been partners in the Canadian market—Marnier-Lapostolle’s second-biggest globally—since 2008.

•SPI Group has appointed Chase International as Stolichnaya’s exclusive distributor for the U.S. duty free market, effective September 1. Under the agreement, Chase will handle both Stolichnaya and Elit by Stolichnaya in the travel retail segment, with a focus on building the brand’s presence across all U.S. international airports and major cruise lines. Chase replaces William Grant & Sons as Stoli’s exclusive U.S. duty free distributor.

•Napa Valley’s upscale Smith-Madrone Vineyards & Winery has tapped New England Wine & Spirits, Inc., to handle distribution in Connecticut. New England Wine & Spirits, Inc. is launching in Connecticut with Smith-Madrone’s 2010 Chardonnay, 2012 Riesling, 2009 Cabernet Sauvignon and 2007 Cook’s Flat Reserve, all originating from the Spring Mountain District appellation of the Napa Valley.

Craft Brewing And Distilling News:

•Atlanta-based SweetWater Brewing is bringing back Motor Boat ale to its Catch and Release series this fall. Billed as SweetWater’s version of an Extra Special Bitter (ESB), the brew (5.6% abv) is available from mid-August through October on draft and in six-packs, as well as in SweetWater’s Tackle Box variety 12-packs, throughout the Southeast. In addition to the Saaz and Sterling hops that were previously used in the recipe, the brewer added new hop varieties in this year’s edition in the whirlpool and dry hop stage, including Columbus, Amarillo and Styrian Golding. Motor Boat joins Happy Ending, Road Trip, Festive Ale and Waterkeeper Hefeweizen in the Catch and Release series.

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www.examiner.com

April 2013 USA

“In the Aged Rum category, the Best In Class Award went to Plantation Original Dark Rum from Trinidad. […] In the Special Cask category, […] Gold awards […] went to Plantation Guatamela, Plantation Jamaica 2000 and Plantation Grenada 2003, each

finished in Cognac barrels in France. In the White Rum category, […] Gold awards […] went to Plantation 3 Stars blend from Jamaica, Barbados and Trinidad.”

International Rum Expert Panel announces 2013 award winners RUM EXPERT | APRIL 25, 2013 | BY: ROBERT BURR

Best In Class awards were presented to the most outstanding rums in each category at the 2013 International Rum Expert rum competition awards. Credits: RumXP

Members of the International Rum Expert Panel completed their annual blind tasting competition at Miami Rum Fest recently. The results of the judges' evaluations have been announced today on their web site at www.RumXP.com.

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This annual gathering of rum judges from around the world has become a greatly anticipated event by rum enthusiasts and rum brands from the Caribbean and beyond. In many cases, new emerging brands, small craft distillers and exotic expressions never before seen in the United States are being celebrated across the globe with their success in this forum.

"The rum judges were surprised and delighted to find a greater number of fine rums in their blind tasting session again this year," said RumXP organizer Robert V. Burr. "The trend toward better quality mixing rums for cocktails, more exquisite luxury sipping rums and greatly improved flavored and spiced rums continues. The RumXP judges evaluated more rums than ever before. The competition was tough, but these rum experts rose to the challenge and identified the best of the best of 2013."

In the Premium Rum category, the Best In Class Award went to Barcelo Imperial Anniversario 30 from the Dominican Republic. Additional Gold awards in this category went to Mt. Gay 1703 from Barbados, Debonaire 21 from Panama and Dictador XO Perpetual from Colombia.

In the Old Aged Rum category, the Best In Class Award went to Centenario 20 from Costa Rica. Additional Gold awards in this category went to Barcelo Imperial and Atlantico Private Cask from Dominican Republic, as well as Diplomatico Exclusiva and Occumare Grand Reserve from Venezuela.

In the Aged Rum category, the Best In Class Award went to Plantation Original Dark Rum from Trinidad. Additional Gold awards in this category went to DonQ Anejo from Puerto Rico, Occumare Anejo and Diplomatico Reserva from Venezuela as well as English Harbour 5 from Antigua.

In the Special Cask category, the Best In Class Award went to Dos Maderas 5+5 from Barbados, finished in wine and Sherry barrels in Spain. Additional Gold awards in this category went to Plantation Guatamela, Plantation Jamaica 2000 and Plantation Grenada 2003, each finished in Cognac barrels in France.

In the White Rum category, the Best In Class Award went to Papa's Pilar Blonde, a blend of rums from the Caribbean, Central America and Florida. Additional Gold awards in this category went to Plantation 3 Stars blend from Jamaica, Barbados and Trinidad, Wicked Dolphin from Florida, Guarijo Blanco from the Canary Islands and Diplomatico Blanco from Venezuela.

In the Gold Rum category, the Best In Class Award went to Tanduay from the Philippines. Additional Gold awards in this category went to Veroes of Venezuela, Guarijo Dorado from the Canary Islands and Wild Geese Gold from Jamaica.

For a complete list of winners, visit the RumXP web site.

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TheLatinKitchen.com July 2013

USA

“In a seminar called “European Rums Uncovered,” Plantation Rum distiller Alexandre Gabriel was among

the panelists leading a tasting of fine rums blended, aged and bottled in Europe.”

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The Alcohol Professor June 2013

USA

« Perfect canvas for lighter cocktails »

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Cognac FerrandChâteau de Bonbonnet - 16130 Ars - France

www.cognacferrand.com www.facebook.com/cognac.ferrand

8884 revuedepresse2013

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