A brief rest in Mallorcan oak barrels gives Palma Spiced Gin its warmer and more rounded character. The gin rests in barrels that previously held local organic red wine, a measured maturation intended to add texture and wood rather than erase the botanicals. Cinnamon, clove and vanilla reinforce this warmer direction alongside Palma's juniper, fresh citrus peels, almond blossom, orange leaf, tomato branch, lavender, roots and seed spices. Bottled at 40.4% ABV, it retains enough freshness to remain recognisably linked to the house gin.

The aroma opens with orange peel, vanilla and polished oak. Cinnamon follows with dry warmth, while clove contributes a darker, more concentrated spice. The former wine cask introduces a faint suggestion of red fruit and rounded wood, but juniper and lavender still rise through the centre. Orange leaf and tomato branch preserve a green undertone that keeps the nose from becoming heavy. Cardamom and coriander add lift, and the root botanicals give the spice a firm, earthy base.

In the mouth, the texture is rounder than the original Palma Gin, with vanilla and oak smoothing the opening. Orange and cassia then meet cinnamon and clove, creating warmth without the sweetness of a liqueur. The cask influence is most evident through the middle, where gentle tannin and wine-seasoned wood add depth. Juniper returns on the finish with angelica and rhubarb root, leaving the palate dry, spicy and composed. It works neat after a short rest in the glass, but an aromatic tonic can also open its citrus and woody detail.

For the Perfect Serve, fill a balloon glass with clear ice, pour 4 cl of Palma Spiced Gin and add 10 cl of Fever-Tree Aromatic Tonic Water. Place one short cinnamon stick and a broad orange peel in the glass, then repeat both on a small plate beside it. The tonic meets the gin's warming spice without hiding the barrel, orange oil restores brightness, and the restrained cinnamon garnish follows the recipe without dominating the drink.