Mercant Gin

Cinnamon and Mallorcan orange made Mercant the first gin released by Pareis Distillery. Developed over nine months in Llubí, the recipe gives spice the leading aromatic role even though juniper remains its principal ingredient. It is bottled at 42% ABV, with a name drawn from maritime language and the island's history. That connection also appears in the bottle's illustration, chosen to reflect both the Mediterranean setting and the distillery's handmade production.

Citrus · Dry · Spicy · Herbal

The orange is joined by coriander seed, liquorice and nutmeg. Cinnamon supplies the most recognisable warmth, while coriander adds a drier citrus note and liquorice contributes a sweet aniseed aroma. Nutmeg deepens the spice, leaving juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary to provide a piney background rather than the first impression. The natural ingredients go through a single distillation in the London style, with no flavouring added to the final gin.

The aroma is clearly spiced, with orange providing a fresher contrast. In a gin and tonic, warmth remains prominent through the palate before a bitter note resembling green orange peel becomes more evident. That finish gives Mercant a firmer edge than its cinnamon scent might initially suggest. The 42% strength helps it retain character after mixing, while the orange connects the warmer spices to a refreshing, less sweet ending.

Use 5 cl of Mercant with 15 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary over large ice cubesLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary in 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. Add a narrow orange peel and a short cinnamon stick. The peel brings its oils to the surface; the cinnamon is chiefly an aromatic reminder, so there is no need to leave several sticks infusing in the drink. Avoid squeezing orange juice into the mixture, which would alter the intended bitter finish. This pairing makes the change from warm spice to citrus peel particularly easy to appreciate. Mercant Gin belongs to the Australian gin landscape through its connection with Mercant. At 42% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. Juniper, Coriander seed, Liquorice, Mallorcan orange, Cinnamon, Nutmeg give the palate a clear starting point and explain the main aromatic direction.

The nose is led by juniper where it is present, then develops through the citrus, spice, fruit or herbal notes carried by the recipe.

On the palate, the gin keeps a measured line: the fruit is not treated as a syrup, the spice remains integrated, and the botanical elements provide structure through the finish. Chilled dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glass with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and a restrained, clean tonic chosen to support rather than cover the gin. Keep the garnish simple and tied to a confirmed ingredient, such as a citrus peel when citrus is part of the recipe. This approach keeps the drink refreshing while leaving the individual character of Mercant Gin intact.