Citrus medica from Sicily

Citron Citron from Sicily – Faude Feine Brände

The Faude Feine Brände Citron Citron from Sicily is a magnificent lemon spirit from the in-house distillery in Kaiserstuhl. Master distiller Florian uses the finest, juicy organic citron lemons to create a fragrant and delicate composition as a full-flavored spirit in a glass. Only fully ripe fruit of the best quality is processed into delicious spirits in his distillery in Bötzingen, because the experienced distiller is certain: a good distillate begins with top-quality fruit. It is no coincidence that his brandies have received national and international awards, and the citron citron from Sicily is the newest citrus spirit in the Faude Feine Brände range.

The Faude Feine Brände Citron Citron from Sicily is a fruity-fresh gift with a lasting finish for all Sicily enthusiasts and Black Forest fans. This spirit not only accompanies you on the rocks through the summer but also makes for a fun long drink with tonic water.

Faude Citron Citron – Kaiserstuhl Sicily Collaboration

In the summer of 2015, during a holiday in Sicily, Kaiserstuhl distiller Florian met the passionate farmer Giancarlo. By the next harvest, Florian was already among the incredibly fragrant citrus trees on his friend's fruit plantation. These trees stand at the foot of Mount Etna on fertile volcanic soils, which are organically farmed. Florian got to know the land and its people and fell a little in love with the amazing citrus fruits of the Sicilian. Back home in the Black Forest, he initially experimented with the blood oranges he brought back, and the result was simply sensational. Soon, other spirits made from mandarins, bergamots, and now, brand new, the citron citron followed.

Grazie amico mio! Thank you, my friend, exclaims Florian Faude, because the aromatic citron citron from his friend Giancarlo is the perfect fruit for the Faude lemon spirit, which is a true Kaiserstuhl Sicily collaboration. Steeped in high-proof alcohol, the wonderfully intense, essential oils from the peel of the citron citron are released, captured in this Italian-German friendship.

The citron or Cedrat (Citrus medica) is considered the first citrus fruit cultivated on the European continent. Under the knobbly outer peel, which turns yellow with ripeness and smells wonderful, lies the thick white mesocarp and the rather sparse pulp. The essential oil of the Cedrat lemon is enthusiastically used in perfume production. The rather bitter pulp is rarely used in cooking, but the Sicilians make a delicious Carpaccio de Cedri from the whole fruit.

Spirit instead of Brandy – Florian explains it

A spirit made from citrus fruits is not a brandy but a spirit. "A spirit," Florian explains to us, "opens up possibilities for the distiller to do familiar things differently and to play with the unknown." Unlike brandy, Florian uses fruits that cannot be mashed and fermented due to their low sugar content, such as the citron citron from Sicily. "Here we take a piece of nature," Florian continues, "steep it in the purest grain alcohol so that it can release its full aroma into the alcohol, and distill the flirt after a short time. This way, only clear notes enter the distillate. What we take away in time, we make up for in fruit." With the good, soft water of the Black Forest, the spirit is then reduced to drinking strength (42% vol. alcohol) and filled without cold filtration into classic 500ml frosted glass bottles, which are reserved for the four citrus spirits. "The result: a highly harmonious paradox. Intensely fresh, immediately present, yet – multi-layered and light-footed."