In 2010, just unveiled, Gin Mare won the Gold Medal at the IWSC in London and the Medal d'Or at BTI Chicago. Suffice to say that its launch did not go unnoticed. No wonder when we know that the creator of this very innovative Spanish gin, was inspired by Mediterranean heritage to develop his recipe. A completely new recipe. The juniper berry harvested in Spain is of course the star, the cast also brings together Spanish Arbequina olives, the only ones to benefit from an AOC, rosemary from Greece, basil from Italy, bitter oranges from Valencia. , sweet oranges from Seville or thyme from Turkey.
Gin Mare also cultivates its difference in terms of elaboration. The plants are in fact left to macerate separately for at least 38 hours. As for citrus fruits, they are entitled to special treatment: they are zested by hand before being macerated in jars for over a year. And if the plants each macerate in their own corner, they are also distilled separately in a very traditional way. Mediterranean gin is produced in small batches using a small Florentine still with a capacity of 180 liters installed in an old 19th century chapel, adorned with magnificent wall frescoes by Joaquín Mir (1873-1940). A sumptuous setting, just like this exceptional gin. When we know that to obtain a liter of Arbequina distillate, you need no less than five kilograms of olives and that for each distillation, only 60 % of the distillate is kept, the tasting of Gin Mare takes on another dimension. It would, moreover, be fairer to speak of experience.
NOSE: Rosemary, olive, thyme.
MOUTH: Fat, Mediterranean flowers.
FINAL: Rosemary, thyme, citrus.
Alcohol: 42.7% Vol.