The History
2021
After 5 years spent perfectioning the recipe, then 2 years testing it in other markets, Distilleries et Domaines de Provence will launch, through Crillon Importers, Gin XII into the American market in March 2021.
Gin XII
12 Herbs balanced to perfection for a Fresh, Spicy and Floral DRY GIN
GIN XII recipe is the result of intense research aiming to achieve the perfect balance of aromas and flavors. Each botanical, and its exact proportion, aims to obtain a dry gin with both a rich and authentic palate. In order to maintain dominant juniper notes, we selected 12 botanicals that both complete and reveal the aromas of juniper berries. The final recipe of our gin includes 12 ingredients; hence Gin XII. Gin XII stands out for its fresh, menthol, floral, slightly spicy notes and lingering flavor.
Why a Gin from Provence ?
Since Antiquity, Provence is famed for the properties of its botanicals. Gin XII benefits from the soil and climate of Provence mountains, where windy, sunny conditions force each plant to generate more essential oil in order to survive, thus developing intense aromas.
Juniper growing in Upper Provence is known to bear the most flavorful berries of all European Junipers.
Distilleries de Provence created in 1898, has been working with plants and spices for over 120 years, and accumulated the know-how requested to get to the recipe of Gin XII.
Why a Gin from Provence ?
Since Antiquity, Provence is famed for the properties of its botanicals. Gin XII benefits from the soil and climate of Provence mountains, where windy, sunny conditions force each plant to generate more essential oil in order to survive, thus developing intense aromas.
Juniper growing in Upper Provence is known to bear the most flavorful berries of all European Junipers.
Distilleries de Provence created in 1898, has been working with plants and spices for over 120 years, and accumulated the know-how requested to get to the recipe of Gin XII.
The bottle is designed to most accurately reflect the recipe.
XII, the central element the recipe, is also the one of the bottle.
Ingredients are displayed in a circle, the most simple symbol of harmony, and in white, as an idea of purity. Botanicals are listed by order of importance to show our commitment in term of transparency and sincerity.
Thus proving Gin XII authenticity.
Botanical
Gin XII is a handcrafted gin distilled from 12 botanicals. Its recipe is the result of intense research aiming to achieve the perfect balance of aromas and flavors.
Each botanical, and its exact proportion,
aims to obtain a dry gin with both a rich and authentic palate.
In order to maintain dominant juniper notes, we selected 12 botanicals that both complete and reveal the aromas of juniper berries.
The final recipe of our gin includes 12 ingredients; hence Gin XII.
Juniperus Communis
Juniperus Communis
Juniper berries, the very essence of gin, gives it its peppery resinous flavour.
Coriandrum Sativum
Coriandrum Sativum
Coriander provides both floral aspect and citrus notes.
Prunus dulcis
Prunus dulcis
Almond brings a hint of sweet vanilla notes balanced with a delicate bitterness.
Thymus Vulgaris
Thymus Vulgaris
Thyme, an iconic herb growing in Provence, empowers the gin with oaky tones.
Angelica Archangelica
Angelica Archangelica
Angelica leaves a taste of sweet bitterness.
Aframomum Meleguetta
Aframomum Meleguetta
Grains of Paradise yields a musk-scented fragrance.
Iris Florentina
Iris Florentina
Iris intensifies the gin’s floral character.
Elettaria Cardamomum
Elettaria Cardamomum
Cardamom adds a spicy flavour.
Ocimum Basilicum
Ocimum Basilicum
Basil complements the other ingredients with an herbaceous bouquet.
Rosmarinus Officinalis
Rosmarinus Officinalis
Rosemary introduces camphor-like aromas.
Eucalyptus Globulus
Eucalyptus Globulus
Eucalyptus is both refreshing and citrusy.
Mentha Piperita
Mentha Piperita
Mint reinforces the gin with fresh peppery notes.
Awards
Gold Medal
Ministere de l'agriculture et de l'alimentation
2nd Place
Beverage Testing Institute
Territories & Album
The People
Yves Rafattelli
Master Distiller
Yves grew up on the hills of Upper-Provence, where his father used to take him hunting and fishing, as well as picking mushrooms and harvesting herbs used in traditional Provence meals. Yves joined the Distillery in 1981, and he acquired his know how in distilling herbs from Jean Augier, a 3rd generation distiller, who started distilling in the late 1940s with his father. “Each still has its own personality” says Yves “Jean knew ours perfectly and taught me all that was there to know. Mastering the old still helped me tremendously in choosing a new one, when we had to change machinery in 2017. It is not only about the quality of the raw materials, the way you operate your still has to match the quality of what you are distilling as well.” Yves now has perfect control of the distillation process, and yet he learns something new every day which is what he loves the most about his job. “It is the "charm of the still” Yves likes to say “There's always the expectation of what's going to come out. Every shift turns into a challenge on how to extract the most subtle scented spirits.”
The People
Helene Rogeon
Master Blender
Born in the region of Cognac in 1962, joined the distillery as an oenologist in 1986, right after graduating from Bordeaux Wine University. Helene loves assembling botanicals and wines to create great flavors, and she turned her passion into her profession. As a master blender, Helene checks that the right amount of each ingredient is used correctly. She is responsible for the final flavor, making sure it doesn’t change. Helene is the one keeping the recipe, and keeping it secret, since the proportion of each ingredient in the blend is part of the Distillerie’s core know-how.