Cinnamon, clove and nutmeg make Mestral Corpen's winter gin, while an infusion after distillation gives the spices a fruitier companion. The gin rests with dehydrated apples, cranberries and lemon peel before bottling at 42% ABV. Made in small batches in Barcelona's Poblenou district, this seasonal recipe takes its name from the cold north-westerly wind. Its warmth comes from the ingredients, with enough tart fruit to keep the idea of a Christmas gin from being only about sweetness.

The two stages of production explain the flavour. Distillation establishes the juniper and spice base; the subsequent rest with fruit introduces apple, the sharper edge of cranberry and the fragrance of lemon peel. Cinnamon gives a familiar warm opening, clove adds a more penetrating spice and nutmeg rounds the middle. Apple offers softness around them, while cranberry and lemon prevent the fruit from becoming uniformly mellow.

On the nose, the winter spices are immediate, followed by fruit and citrus. The palate moves from warm cinnamon and clove into apple, with a brighter tart note appearing as the drink develops. Nutmeg extends the spice towards the finish. At 42%, Mestral has enough weight for both cold and warm cocktails. This combination of spiced distillate and rested fruit makes Mestral a different recipe from the orange-and-eucalyptus Llevant.

Try 5 cl with 15 cl of Fever-Tree Indian Tonic Water in a balloon glass over ice. A dried apple slice and a narrow lemon peel recall the ingredients added after distillation. They are more useful here than an extra cinnamon stick, since the gin already has plenty of spice. Keep the apple slice intact and express the lemon lightly for a fresher aroma. Mestral also suits a ginger-led mule or a warm gin toddy, where its apple and winter spices make a natural starting point. Corpen Gin Mestral belongs to the Australian gin landscape through its connection with Corpen Gin. At 42% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. Juniper, Cinnamon, Clove, Nutmeg, Dehydrated apple, Cranberry, Lemon peel 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 dilution brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glass with clear ice 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 Corpen Gin Mestral intact.