DIPLOME DRY GIN
Crean's recipe Geneva Diplome in France in 1945 during World War II in Dijon in the Burgundy region of France, due to stay British and American soldiers and their usual consumption of gin.
Nut oils and lavender tincture Diplome gin gives a touch delicate and complex at the same time.
Botanicals used: orange peel, lemon peel, juniper, coriander, saffron, angelica root, fennel seed and iris root.
Geneva to Serve the Diplome in snifter, with lots of ice, a slice of grapefruit peel and tonic.
Alcohol content of 70 cl Diplome Geneva: 41 degrees
If you have questions when buying the Geneva Diplome, contact the sommelier of our online wine store and advise you without obligation.