Xoriguer Mahon Gin

Xoriguer Mahon Gin is produced on the island of Menorca in the Balearic Islands, Spain. Its origins date back to the 18th century, when British presence on the island introduced gin production and consumption. Over time, this style became integrated into local culture, giving rise to what is now recognized as Mahon Gin, protected under a geographical indication.

Citrus · Dry · Herbal

Unlike most gins distilled from neutral grain spiritNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary, Xoriguer is made from grape-based alcohol traditionally associated with Mediterranean viticulture. The spirit is distilled in copper pot stillsPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, historically heated over wood fire, using a one-shotOne-shotBotanicals are distilled in their final proportions, then the distillate is only cut with water, not blended with extra neutral spirit.Glossary distillation method that preserves botanical intensity and texture.

The botanical profile centers on juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, supported by coriander and citrus peel, forming a classic dry structure. Juniper remains clearly dominant, delivering resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary and slightly balsamic tones. Citrus peel contributes brightness and lift, while coriander adds subtle spice and aromatic depth.

On the nose, the gin presents fresh juniper, light citrus zest and discreet herbal undertones.

The palate is dry, structured and clean, with a slightly rounded mouthfeel characteristic of grape-based distillates. The finish is medium in length, focused on juniper with a restrained citrus echo.

Xoriguer Mahon Gin is traditionally served with lemon peel in a classic gin and tonic, a common local custom in Menorca. It also integrates well into classic cocktails such as a Dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, where its dry and herbal profile can be clearly expressed.