Gin is now available from every region of Europe, and much of it differs primarily in the label. That is different with Mallorcan gin, because the botanicals actually come from the island and not from a wholesale catalog.
What defines island gin
Every gin needs juniper; that is mandated by the definition. Everything else is a signature. On Mallorca, this signature usually means citrus and herbs.
Typical ingredients are oranges from the valley of Sóller, whose peels provide a softer, less bitter citrus note than the usual Spanish industrial oranges. Added to this are rosemary and thyme from the Serra de Tramuntana, sometimes fig, almond, carob, or olives.
The result is a gin that tastes less like cleaning agent and more like the landscape. Those expecting a classic London Dry with dominant juniper will be surprised.
The typical botanicals at a glance
Citrus: Sóller orange, lemon, sometimes mandarin. Provides freshness and breadth on the palate.
Herbs: Rosemary, thyme, fennel. Bring the depth that distinguishes Mallorcan gin from purely citrus gins.
Fruit and nut: Fig, almond, carob. Ensure a slightly sweet, rounded note on the finish.
The right tonic
The most important rule: the tonic should accompany the gin, not overpower it. Therefore, for aromatic gins, a restrained tonic is preferable, not the one with the most ingredients.
For citrus-forward gins, a classic Indian tonic with a slice of orange is a good match. For herb-forward ones, a Mediterranean tonic with a sprig of rosemary. For gins with fig or almond, a dry tonic works better than a sweet one, because the gin already brings the sweetness.
The ratio is one to three or one to four. More tonic only dilutes it.
How to make it right
Take a large glass and fill it completely with ice, not halfway. A lot of ice melts slower and dilutes less than a few cubes.
Pour the gin over the ice, then the tonic slowly along a bar spoon or the side of the glass so the carbonation remains.
Lift once briefly, do not stir. The garnish at the end, and sparingly: one element that goes with the gin is enough. Three different berries and a cinnamon stick turn a good gin and tonic into a fruit bowl.
Trying it neat is worth it
Before you mix it, take half a teaspoon neat at room temperature. Only then will you notice which botanicals are actually present and be able to choose the tonic accordingly.
Gin as a gift
A bottle with a recognizable origin feels much more personal than a well-known brand from the shelf. You can find our selection under Gin from Mallorca. If you want something larger, combine it with almonds and olives from our gift boxes.
And if the herbal component appeals to you, it is worth taking a look at Hierbas de Mallorca, the island's herbal liqueur, which draws from the same plant life.
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