One of the few regions on the world with a protected place of origin for gin is found on the tiny unassuming Mediterranean island on Menorca. Gin production began here centuries ago when this was a popular British outpost for the military. Since then, the local production of this one-of-a-kind gin has become a symbol of pride. Made through a direct fire copper pot distillation of local wine, botanical notes of juniper and lemon shine through the glossy surface. The majority of juniper is gathered wild from the neighboring mountains and is definitely the focus of the spirit. At turns oily, piney, and earthy, with notes of forest flowers, spring herbs, and hot sand, which elevate this to the extraordinary.
Produced in small batches, using centuries’ old wood-fired red copper stills and a long-held, secret family recipe, Mahón Gin has become an iconic Mediterranean spirit, and a standard for distinctive world class Gin. Wine alcohol from Spain’s Penedès region is used as the base distillate. The grapes used are Parellada and Xarel-lo, the same ones used for making Cava. The wine alcohol used has no taste of grapes or wine. It therefore absorbs the scent of the wild juniper in a completely different way to grain-based gins, which is one of the keys to Mahón Gin’s unique flavor and aroma. The juniper berries are aged for about 2 years, prior to using. This shrivels and hardens them, but more importantly, concentrates the aromatic profile and provides some citrus notes. This is quite unique to the industry. Also, since the berries are stored in the harbor area, salt particles do have a leisurely time settling upon them, hence the most likely reason for the slight saline notes.