Mascori Gin

Mallorcan lemons give Mascori its bright citrus character, with juniper and lightly floral notes keeping the fruit company. Pareis Distillery makes the gin in Llubí and bottles it at 42% ABV. Low-pressure distillation is central to the result: the producer uses it to preserve delicate aromas and obtain a softer taste of alcohol. The emphasis is on fragrant lemon and freshness, with a subtler spice presence than the distillery's Mercant gin.

Citrus · Dry · Floral · Fruity

Natural botanicals first macerate for several days in neutral agricultural alcohol. The mixture then goes into a copper and stainless-steel still for a single distillation, in batches limited to 200 litres. No artificial flavouring is added to the finished gin. Bottles are filled, capped, sealed and labelled by hand, making the production method as relevant to Mascori's identity as the origin of its citrus.

The nose is led by natural lemon, followed by delicate fruity and floral aromas.

On the palate, juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary gives the citrus a dry counterpoint, while the spices add detail without taking the lead. The 42% strength provides substance, but the drinking impression is deliberately mild, allowing the lemon to remain fragrant rather than aggressive. Floral and fruit notes accompany the progression into the finish. This makes Mascori worth tasting in a small measure on its own before deciding how much mixer to add.

For the gin and tonic proposed here, pour 5 cl over ice 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 and add 15 cl of Fever-Tree Mediterranean Tonic WaterMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary. Finish with a narrow lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary, pressed lightly above the drink. The garnish echoes the Mallorcan citrus, while a restrained pour of this tonic leaves the softer floral notes noticeable. Keep the peel free of excess white pith and avoid adding lemon juice: the goal is the scent of the oils, rather than turning the gin and tonic into a sour drink. Mascori Gin belongs to the Australian gin landscape through its connection with Mascori. At 42% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. Juniper, Mallorcan lemon, Citrus spices 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 Mascori Gin intact.