Gin Mare is made in a converted 13th-century chapel in Vilanova i la Geltrú, an old fishing village on the Spanish coast between the Costa Brava and Costa Dorada, just south of Barcelona. Its whole identity rests on a single idea: gin built from Mediterranean gastronomy rather than the classic London Dry playbook. Four key savory botanicals define it — Arbequina olives from Catalonia (the same variety prized for olive oil), Italian sweet basil, Greek rosemary, and Turkish thyme — each macerated separately for as long as a year, then distilled individually in a small copper still before blending, a labor-intensive approach the brand calls its Mediterranean production method. Juniper, coriander, cardamom, and citrus from Seville and Valencia round out the recipe. Because the acidity of the Arbequina olive harvest shifts year to year, each batch tastes subtly different. The lineup includes the flagship Mediterranean Gin, with its distinctive savory, herb-forward profile that pairs unusually well with food, and Gin Mare Capri, created for the brand's 10th anniversary as a tribute to the Italian island, adding bergamot from Calabria and lemons from the Sorrento peninsula for a brighter, more citrus-driven expression.

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