No 100 Sicilian Citron

Alongside the pomelo and the mandarin, the citron is one of the three original citrus fruits. All other species in the genus citrus that we know today came about through hybridisation of these initial three. The citron started its journey from Asia to the Middle East back in the 4th century BC, in the wake of Alexander the Great’s campaigns. Jewish migrants then brought them to Sicily, amongst other places. Able to grow as large as a volleyball, the plant’s fruit has an odd bumpy surface. Due to the fruit’s thick pith, it does not produce a lot of juice. In Italian cuisine, the citron is often served as a starter as a wafer-thin carpaccio e.g., with olive oil, pecorino and walnuts. The fruit has significance in rituals in Judaism, where it is called an “etrog”, as well as in Buddhism, where the fingered citron variety known as “Buddha’s Hand” is used as an offering on altars. We were fascinated by the idea of using this historical, original citrus variety to distil a spirit for possibly the first time. Our supplier provided us with a small batch of citrons – still with some leaves, twigs and long spines from the plants – from which we were able to create something wonderfully tantalising, with captivating and refreshing citrus notes. These notes are comparable to those of the cedar, which is why the pine plant is called “cedro” in Italian, just like the citrus fruit. The name is derived from the Greek kedrómêlon, “cedar apple”.

In German, the fruit is also called “Zitronatzitrone” because of its use as the basis for the Zitronat (candied peel), which is often used in stollen for example.

350ml – 74,90 € (42 % vol – 214,00 €/l)
50ml – 18,90 € (42 % vol – 378,00 €/l)
50ml Spray – 18,90 € (50 % vol – 378,00 €/l)
Prices incl. VAT.