To celebrate the Australian launch of La Distillerie de Monaco, T Australia sat down with its founder, Philip Culazzo, to talk about the region’s local produce, and the ultimate summer cocktail.
What was it about the region of Monaco that was so appealing to you professionally?
My father is from Bordighera, a little town about 20kms from Monaco, and since childhood the whole family would spend our summer holidays there, so this area is like a second home to me. The area is a beautiful mix of Mediterranean delights – sunshine, the sea and the mountains, great food and wines, a relaxed, clean and natural environment, with a very well-connected airport in Nice. What more could you ask for?
La Distillerie de Monaco is the first and only distillery in Monaco. Can you tell me a little about what it felt like to launch the distillery, or any pressure you felt being the first in the region?
The distillery is a real passion project. The idea was born around 2013-2014, and it took a few years to get things into place, as this was something that had never been done before in the Principality, but we opened our doors in 2017, and had the backing of the Palace and the Government of Monaco who are very much promoters of environmentally friendly projects. In effect we are taking the bitter oranges that were once sent to the incinerator and turning them into something people can actually enjoy. There is of course a lot of responsibility to make high quality, natural products, which reflect the values of Monaco, but I hope we are on the right path.
Your products celebrate Monaco’s famous bitter oranges and citrus fruits – what do you love most about these flavours?
The bitter oranges are incredibly fragrant – especially in the harvest months of January and February. It is said that the aroma is a mood enhancer. People come to the distillery when we are in harvest season, guided by the smell – it travels 200 meters or more down the street!
Tell T Australia about your La Distillerie de Monaco gin – what is its flavour profile?
Our Citrus gin is a mix of seven citrus fruits, all growing in a 20km radius of Monaco. We use the bitter oranges growing in Monaco, as well as sweet oranges, lemons, limes, grapefruit, citron (a cousin of lemon) and bergamot, and to this we also add lemon thyme, fresh ginger and sichuan pepper. All on a base of juniper of course.
How should readers be drinking gin this summer?
I’m a real fan of the French 75, revisited we call this cocktail the Grimaldi: our citrus gin mixed with champagne, fresh lemon juice and a lemon zest – it’s super citrusy and very refreshing.
What other spirits or liqueurs do you produce?
We produce a bitter orange liqueur called L’Orangerie, and a very unusual liqueur made with the fruits of the national tree of Monaco, the carob tree, called Carruba.
What is next on the horizon for La Distillerie de Monaco – do you have any plans for 2023 you are able to share?
We are looking to expand our portfolio of handmade spirits and bring a true taste of Monaco to new markets around the world. We have just launched in Australia.