Le Citron du Roulot

This isn’t soft, syrupy limoncello. This is citrus with intent. The nose bursts with lemon zest, confit peel and wild herbs, then the palate tightens, sharpens, and glides. There’s richness here, yes, but always held in check by a beam of freshness that cuts straight through the fruit. Think lemon oil, crushed mint, a flicker of florals… then a clean, persistent finish that leaves you reaching for another sip.

It’s that unmistakable Roulot signature. Precision, balance, and just enough restraint to keep everything dancing rather than shouting.

Roulot isn’t just one of Burgundy’s great domaines. It’s also a family of distillers. Long before the modern era, the family were travelling distillers, and that tradition still runs quietly alongside their wine production today. Jean-Marc Roulot revived and refined the practice, working with organically grown Sicilian lemons and combining two techniques: maceration of whole fruit and distillation of zest.

The result sits in a rare space. Not quite a liqueur, not quite an eau-de-vie. Lower sugar than typical examples and built for balance rather than sweetness, it’s a digestif with the soul of a great wine.

Details

Crafted from organically grown Sicilian lemons, harvested in multiple passes to capture both freshness and depth, the fruit is treated in two ways: whole lemon maceration and distilled zest, before blending. The alcohol sits around 35%, with residual sugar deliberately reduced to roughly 120–140 g/L to preserve tension and clarity rather than richness alone.

Serve well chilled. Or don’t. It’s Roulot… it works either way.