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It was the kind of day that defines summer in the southwest of France – abundant sunshine baking the vineyards, the branches of the juniper trees swaying in the ocean breeze.
The combination exerts an almost irresistible force on the pace of life – to slow down, order another plate of huitres, take another sip, your work will always be waiting.

The work at Château de Bonbonnet, of course, is all about creating artisanal spirits that are meant to be savored. On that July day in 1996, we had a particular one in mind: gin. How could we distill the essence of this region into one perfectly crisp spirit? We were lunching on the back terrace, and the debate – as is often the case with close family – was lively. The challenge was issued: create summer in a glass. Beyond the obvious juniper berry, lay a mélange of botanicals that would make a unique gin.

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