Hitting the barrel

Rather than taking the route of many gin distillers for a second expression and getting fruity, Mallorca Distillery decided to go barrel-aged.

“I have always loved working with barrels and barrel-aged spirits, and found barrelaged gins a bit of a curiosity,” head distiller, James Gibbons explains. “With so many wineries on the island, we were spoilt for choice when it came to barrels; they often go unsold and as a result are really good value for money.”

James said the distillery uses veteran barrels – on their fifth or even sixth fill – and goes for a shorter aging period “to make the most of the wine, rather than the oak”. It’s aged with added vanilla, cinnamon and cloves, which help to tie Palma Gin’s citrussy profile to the richer red fruit and spiced notes from the barrels.

But never fear, pink gin fans: Mallorca Distillery is exploring options, but in a way which fits with its local and sustainable values – so no strawberries, raspberries or rhubarb.

Last year the distillery also launched an organic vodka, blended with Mallorcan flor de sal (sea salt) for a smooth, slightly sweet spirit.