Why This Bottle?
According to their website, the makers of this gin claim they “have managed to distill and bottle the Mediterranean to export it to the world’. A large boast, but very well supported by this savoury gin. Distilled in a 13th-century chapel located in an ancient Spanish fishing village in NE Spain (a rather poetic way of describing Barcelona), this gin employs a variety of ‘Mediterranean’ botanicals. This list includes Arbequina olives (Spain), rosemary (Greece), basil (Italy), thyme (Turkey), oranges and lemons (Valencia and Seville), making this not only a Mediterranean gin but a truly international gin. The savoury nature not only makes this gin food friendly (pairing with a wide range of foods) but also makes it a bartenders best friend when mixing cocktails. Check out the website (www.ginmare.com) and go to the ‘Info for Experts’ section….there’s a fascinating visual showing the breakdown of how each distinct botanical works with each other to result in this outstanding, complex gin.
Strath Panel Notes
On the nose, we basically got pizza sauce. Oregano, thyme and an acidity that wasn’t quite tomatoes – but something close. Also lemon and licorice, which may be odd choices for pizza, but we won’t judge!
The palate gave way to oranges and cloves, pepper and cinnamon – all with a rich oiliness that must come from the olives.
Serving suggestion:In a Negroni made with Amaro.
Will It G&T? Not really to our taste. The tonic drowns the gin, unfortunately.
