Spain has gone mad recently for gin, becoming the world’s biggest consumer per head of population.
Instead of the tall glass, gin-tonics are served in a goblet and, rather than an apéritif, are drunk after dinner or as an accompaniment to tapas. Of course, you can always enjoy them on their own!
50ml of gin is served over ice with Fever-Tree tonic in a 20 oz goblet, each with its own garnish.
From Tarragona, it is triple-distilled and made from wheat alcohol in which juniper is macerated and distilled in combination with different botanicals, principally cardamom, coriander, lemon, orange, angelica root, cardamom, grapefruit and orange blossom.
A London Dry style gin produced by double distillation in Granada, close to the Sierra Nevada. With Andalusian citrus, the main botanicals are coriander, angelica root, orange and lemon zest tea mixed with pure local water.
A Mediterranean gin from Vilanova, near Barcelona with the main botanicals being thyme, basil, rosemary and arbequina olive alongside juniper, cardamom and citrus. Housed in an old chapel, six different distillations are used to create the final gin.
From La Garrotxa in Catalonia, it is a triple distillate using volcanic stones and pure water from the region with the maceration of the botanicals and green walnuts.
Named after the area, Macaronesian White is an ultra-smooth Genever style gin from the Canary Islands. It is made using water filtered through local volcanic rocks and botanicals used include juniper, cardamom, angelica, liquorice, lemon peel and orange peel.