Hibiscus gives this 43% Spanish gin its tart floral centre. For Gin Siderit Hibiscus, Destilería Siderit starts with rye alcohol and uses double maceration followed by triple distillation in a glass column, a process chosen to retain delicate aromas while keeping the liquid clean. Its twelve published botanicals are juniper, coriander, tea del Puerto, cardamom, angelica, cinnamon, bitter orange peel, mandarin peel, hibiscus, pink pepper, Marcona almond and orris.

Hibiscus gives the nose a tart floral quality that recalls red fruit without relying on sweetness. Bitter orange and mandarin brighten the opening, while coriander and cardamom connect the citrus to warmer spice. Angelica and orris provide a dry root structure; cinnamon adds depth; pink pepper contributes perfume and gentle heat. Marcona almond softens the texture, allowing the sharper flower and peel notes to remain vivid without becoming thin.

The palate begins with citrus and hibiscus, then broadens through almond and spice. Juniper remains present beneath the more colourful ingredients, and the rye base adds a firm grain foundation. The triple distillation keeps the transitions clear: tart flower first, fragrant peel through the middle, then roots, pepper and a dry finish. It is more aromatic than a classic London Dry, but the recipe still has enough discipline to avoid tasting like a sweet pink gin.

For the producer's suggested style of Gin Tonic, fill a balloon glass with clear ice, add 4 cl of Gin Siderit Hibiscus and 10 cl of Fever-Tree Indian Tonic Water. Place a dried hibiscus flower and a thin pink-grapefruit half-moon in the glass, then repeat both on a small dish beside it. The neutral tonic leaves room for the floral acidity, citrus peel and spices already present in the gin.