The ORIGINAL 1945 RECIPE was perfected during WWII in Dijon, France and remains unchanged till today.
At the end of the war, the ORIGINAL 1945 RECIPE became the official Gin for the American Army stationed in Europe.
DIPLÔME DRY GIN is still produced today with equal respect to the tradition, the knowledge and the savoir faire of the original recipe.
Awards
Historically, Diplôme Dry Gin is distilled in Dijon, France, a city known world-wide for its cuisine, a heritage of traditional agriculture and food (Mustard, Gingerbread, Liqueurs and Spirits) born of ancestral expertise.
The city of Dijon was one of the rare cities awarded with a well-deserved Légion d’Honneur by the French government.
Ingredients
Using traditional processes, Diplôme Dry Gin is made from a selection of the finest natural botanicals. Amongst these, genever berries, coriander, whole lemons, orange peel, angelica, safron, iris root as well as fennel seed. All botanicals are sourced in Europe and Morocco.
After macerating in pure beetroot alcohol, the aromas are slowly distilled inside of a small Pot Still called « à bain marie ».
This method gives Diplôme Dry Gin its fully round, rich taste, while keeping great freshness.
Exceptionally smooth Diplôme Dry Gin is a gem for Gin connoisseur!
Diplôme Dry Gin’s unique recipe is one of the oldest in France.
Diplôme Dry Gin is always bottled at 44%Vol to achieve the best harmony between its aromas and its strength.
The nose of the Diplôme Dry Gin is a marvellous bouquet of blossoming cherry trees, cloves and the delicate expression of juniper and coriander seeds.
Each sip reveals an even greater complex and perfumed taste layered with zesty grapefruit, delicate nutty oils and a delightful infusion of lavender.
Its velvety structure is enlivened with rich exotic spices, dark chocolate and leads the way to a great earthy and lengthy finish.
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