Fresh mandarins from Sóller define Cabraboc Mandarina Gin from start to finish. Spirit of the Island works in the Mallorcan town at the heart of a valley celebrated for its citrus, using the fruit twice: first in distillation and then in infusion. This double approach gives the 40% gin a depth that a simple peel addition would not provide. Juniper forms a dry, resinous structure beneath the generous mandarin fruit.

The aroma captures several parts of the fruit at once. Fresh zest gives an immediate fragrant lift, ripe flesh adds roundness and a gentle bitter note recalls the white pith. Juniper appears behind the mandarin with pine and dry berry, making the citrus feel precise rather than sweet. The nose is notably clear, moving directly from fragrant orchard fruit to the classic dry botanical core.

The palate begins with the juicy impression of ripe mandarin, then moves toward peel oil and a fine, refreshing bitterness. Infusion gives the centre a fuller fruit texture, while distillation keeps the aroma bright and clean. Juniper becomes more apparent toward the finish, restoring dryness and length after the rounded middle. At 40% ABV, the gin remains generous enough to hold its fruit after dilution. It is an expressive Mallorcan aperitif whose identity depends on quality of citrus rather than on sweetness.

For the Perfect Serve, fill a balloon glass with clear ice, pour 4 cl of Cabraboc Mandarina Gin and add 10 cl of Fever-Tree Naturally Light Tonic Water. Place a thin mandarin wheel and five juniper berries in the glass, then repeat both on a small plate beside it. The wheel follows the fruit's complete aromatic range, the berries bring the dry gin structure forward, and the light tonic preserves the clean contrast between them.