Cabraboc Mandarina Gin

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 infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary. This double approach gives the 40% gin a depth that a simple peel addition would not provide. Juniper forms a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary structure beneath the generous mandarin fruit.

Citrus · Fruity

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 dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary. It is an expressive Mallorcan aperitif whose identity depends on quality of citrus rather than on sweetness.

For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary 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 berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary 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.