BCN Gin links Barcelona’s creative identity to the vineyards and wild herbs of Priorat. It was founded by Belgian distiller Stefan Lismond and is produced in Catalonia by Aguavida Llops. Instead of beginning with a conventional neutral grain spirit, the base comes from Priorat wine pomace, particularly Carignan and Grenache. The gin is bottled at 40% ABV and builds a Mediterranean profile from local fruit, aromatic herbs and the landscape surrounding its source.

Juniper is joined by rosemary, thyme, wild fennel, pine shoots, orange, lemon peel and Catalan fig. The botanicals undergo separate macerations and distillations before blending and redistillation. The finished spirit is reduced with water from the natural Mas Baboixos spring and is not chill-filtered. This method allows each group of ingredients to be handled on its own terms: conifer and juniper for structure, rosemary and thyme for the herbal centre, fennel for an aniseed lift, citrus for freshness and fig for a softer fruit register.

The nose begins with juniper, rosemary and pine, then opens toward orange and lemon. On the palate, the wine-pomace base gives a supple fruit foundation beneath the herbs. Thyme and rosemary remain clear, wild fennel introduces a cool anisic note, and fig gives the middle a rounder Mediterranean fruit quality. Citrus keeps that texture moving, while spice and pine return in a dry, aromatic finish. The lack of chill filtration preserves a broad, tactile reading of the botanicals.

Serve BCN Gin with 12 cl of Fever-Tree Mediterranean Tonic Water for 5 cl of gin, over abundant clear ice. Add a slim lemon peel and a short rosemary sprig. The tonic’s gentle Mediterranean herbs meet the rosemary and thyme, lemon brightens the fennel and fig, and the restrained garnish keeps the distinctive Priorat base visible in the final drink.