Daiquiri! The name sounds like an invitation to travel. This classic cocktail looks simple (rum, lime, sugar), but it calls for real care in choosing the ingredients that go into it. That's why our Planteray Stiggins' Pineapple Rum will make your daiquiri even more delicious!
From the invention of progressive infusion to the first authorised distillations to a 19-botanical recipe that has never changed, Citadelle Gin looks back on three decades of boldness, research, and craftsmanship. The story of a rebirth.
Citadelle continues its exploration of citrus with a new Distillery Exclusive edition created from our Orangerie at Château de Bonbonnet. This release showcases finger lime, the fruit of our cultivation and experimentation with the botanicals around us.
If you're heading to Brooklyn for BCB this year, we'd love to see you the evening before the show.
Maison Ferrand unveils the second expression in the Citadelle Excentrique range: Citadelle Bajan. Distilled in Barbados at Stade’s West Indies Rum Distillery, this limited edition embraces a sun-soaked eccentricity, taking gin to the birthplace of rum.
Inside every Ferrand bottle, the glass tells a story. The legacy of the Manoir de Mademoiselle, time-honored gestures, and hand-shaped details all come together. From the hammering of the still to the roots of Elie Ferrand, the packaging becomes a language of its own.
Every great spirit is born from an instinct, an obsession, and then years of research. As Citadelle Gin celebrates its 30th anniversary, discover how Alexandre Gabriel laid the first stones of what would become the world's pioneer of craft gin!
After exploring the work done in the vineyard in part one, it’s time to turn our attention to another equally decisive stage: the moment when grapes become wine, and that wine already reveals the first signatures of the future cognac!
After this Easter weekend, it’s hard not to think about chocolate. With its indulgent, spiced notes, Canerock pairs beautifully with chocolate, whether sipped alongside it or mixed into a cocktail. Here are a few ideas to make the most of it.
