Cacimba Gin is a tribute to the enchanting Sintra region of Portugal, renowned for its lush landscapes and unique microclimate. Crafted by friends Gonçalo Fonseca Xavier and José Ribeiro Corrêa, this London Dry Gin embodies the essence of Sintra by incorporating botanicals native to the area. Distilled in traditional copper stills, Cacimba Gin features a harmonious blend of bay and eucalyptus leaves, Reineta apple, and a selection of classic gin botanicals. This meticulous combination results in a spirit that offers a refreshing herbal aroma, complemented by subtle citrus and fruity notes. In 2025, Cacimba Gin was honored with a Bronze medal at the London Spirits Competition, a testament to its exceptional quality and craftsmanship. For an optimal tasting experience, serve Cacimba Gin with a twist of orange peel and a eucalyptus leaf, enhancing the gin's fresh and aromatic profile.

For tasting, begin with the gin well chilled so its aromatic direction is clear before dilution. A gentle gin and tonic is the recommended long serve: use 5 cl of Cacimba Gin, 15 cl of Fever-Tree Mediterranean Tonic Water and plenty of clear ice. Keep the proportions measured so the mixer supports the botanical profile rather than masking it.

Finish with orange peel twist and eucalyptus leaf. Those garnish choices are aligned with the Perfect Serve prepared for this gin, creating a direct link between the tasting advice and the recipe. Stir once, taste immediately, then revisit the glass as the ice opens the aroma and rounds the finish.

Serve at an unhurried pace and compare the first sip with the glass after a short rest. Cold tonic, sound ice and a restrained garnish preserve the intended balance. As dilution develops, the aromatic centre becomes easier to read and the finish gains length without losing the gin's identity.