The producers of Gin Mare set out to distill and bottle the Mediterranean through the use of savoury, herbaceous botanicals and an approach to life that’s unique to this part of the world.
The careful and patient approach to producing Gin Mare starts with the premium barley used to make its base spirit. Specially selected Mediterranean botanicals are next, such as Arbequine olives, with 15kg per batch providing both texture and flavour, and creating a gin that’s ideal for pairing with food.
Italian basil, Turkish thyme and Greek rosemary follow, and others, each of which is macerated for 36 to 48 hours. A blend of sweet and bitter oranges from Seville and Valencia are peeled by hand and macerated for 12 months. Juniper is sourced from Gin Mare’s own farms. Each botanical is distilled separately to allow it to shine, with each batch no more than 250 litres.
Gin Mare’s master craftsman then blends all of these distillates together to perfectly capture the Mediterranean in a bottle.
Arbequine olives, rosemary, basil, thyme, coriander, juniper berries, green cardamom and a blend of lemons.
Gin Mare’s herbaceous, savoury flavour profile opens up a world of possibilities when it comes to gin cocktails, and food pairings, not to mention producing a truly unique G&T.
A herbaceous, Mediterranean aroma with notes of juniper and thyme.
Savoury and herbaceous with basil and more juniper.
Long and lingering, with olive and thyme.