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‘Green is the new glam’: How Monaco is using its bitter oranges to lead the charge on sustainable luxury Chrissie McClatchie © Provided by The Independent The 12 tons of bitter oranges harvested from Monaco’s streets in early February have been washed, peeled and juiced, but, much like in the principality itself, space is still at a premium inside La Distillerie de Monaco. A dozen or so waist-high stainless steel fermenting tanks crowd around the four-metre high copper still, the first vintage of Philip Culazzo’s small-batch eau de vie which has been ageing for 30 months. “Come smell it,” he says, beckoning me over to one he has opened. “That’s the essence of pure, distilled orange right there.”

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