LA VERMELLA Gin Eva Mallorca 45%vol. Main botanicals: Juniper, lemon, bitter orange, orange canoneta, tangerine. Bouquet: Creamy and tasty, good balance between juniper and sweet citrus. Palate: Light and elegant, orange lingers on the palate. Finish: Subtle and aromatic, orange persists on the palate.
Awarded as "Best Spanish gin" at the World Gin Awards 2019.
English gin critic David T. Smith describes Gin Eva as: "An impressive gin. Refreshing, light and at the same time complex. Delicious when mixed with tonic."
Tastes and smells become memories of places, special occasions, summer, sea or vacation. When distilling, the aroma of botanicals, their spirit and soul, their volatile essence, so to speak, are captured in the alcohol.
In the best case you can intuit the origin of a distillate such as the terroir of a wine. Gin Eva is a tribute to the Mediterranean land and sea, which you can taste.
In 2012, shortly before the great gin boom, we distilled our signature gin for the first time, using mainly local ingredients, such as juniper and citrus fruits from the island, as well as citrus fruits from the Sóller valley. Most of the juniper comes from the Peninsula and a small part is collected wild on the island.
Juniperus Oxycedrus grows in sandy soils near the sea and matures later in the year. You can also harvest green all year round. Its aroma is then almost more aromatic and intense. Gin Eva is nature, from one of the most beautiful islands in the Mediterranean, distilled and macerated in a traditional copper still.
Olive Dry Gin 45%vol. Main botanicals: Olive, juniper and coriander. Nose: Ripe olive and nutmeg. Palate: Very dry, silky texture, juniper and a touch of coriander. Finish: Long and persistent, juniper and olive.
Awarded the "World's Best Gin with Outstanding Botanist" at the World Gin Awards 2019.
Olives are the classic decoration of the Martini.
In autumn 2016, we obtained a drum of olive pomace, which we then macerated and distilled at the distillery.
The distillate tasted wonderful to black olive, creamy and subtle. During a tasting with Rafa Martin and his Brassclub team in Palma, we decided to make a cupage with a juniper distillate and a touch of coriander distillate. We think: the perfect gin for a Martini.
A year later we had the opportunity to get some very special olives from the Son Moragues estate, in Valldemossa. La Mallorquina, is the traditional olive variety of the island of Mallorca. A mutation of the olive tree that can only be found on the island. The trees are centuries old and grow in the Tramuntana mountains.
Our La Mallorquina gin, a distillate with vintage, is made every year in October from fresh olives and juniper. At the World Gin Awards 2019, La Mallorquina was named "Worlds Best Signature Botanical Gin". Best gin in the world with outstanding botanist.
BERGAMOT Bergamot Dry Gin 45%vol. Main botanicals: Bergamot and juniper. Nose: scented bergamot and earl grey tea. Palate: Intense citrus oils with a touch of juniper. Finish: Juniper very tasty and warm.
Awarded as "Best Gin with Outstanding Botanist" at the World Gin Awards 2020.
At the end of 2016 we were looking for a citrus plantation where yuzu was grown. A very rare citrus fruit that originally comes from Japan. Yuzu is very popular among many chefs due to its unique aroma. We wanted to distill a gin together with Michelin-starred German chef Benjamin Peifer and yuzu would become the most important ingredient along with juniper.
Fortunately we met Franc, who grows all kinds of citrus fruits on his farm in Valencia. It specializes in very exotic fruits such as yuzu, but also grows different types of blood oranges, lime and kumquats. Franc has very interesting varieties of clementine and a very popular cross between lemon and orange, called Meyer Lemon. He also grows bergamot, a cross between lime and bitter orange.
Impressed by the yuzu distillate, we asked Franc to send us samples of all his citrus fruits. After distilling and tasting them all, bergamot impressed us. Sweet and sour citrus, slightly spicy, long-lasting and increasingly complex over time.
We immediately fell in love with the distillate and mixed it only with a distillate we had made with juniper from Macedonia; The largest and sweetest juniper berries we have been able to find.