Gin Mare, produced in the small Spanish town of Vilanova i la Geltru, near Barcelona, represents the Mediterranean spirit. The alembic used is located in a chapel, inside what was once a monastery, purchased by the Giro Ribot family in the 1950s. They launched the first gin in 1940, GIN MG, one of the best-selling in Spain even today. When they decided to create a gin containing local botanicals they began experimenting until, in 2007, in collaboration with Global Premium Brands, they created Gin Mare. To decide on the combination of botanicals they distilled 45 separately and then moved on to the difficult choice. Finally they thought of combining the Arbequina olives. The stainless steel jug that is used to fill the still is a reproduction of the original one, used for over thirty years in the distillery. A Latin motto runs around the window above the door of the chapel, and also appears on the bottle: Mundus appellatur Caelum, terra et mare: the world is the whole of sky, earth and sea.

Gin Mare is produced in the Vilanova I La Geltru distillery, in Spain, with a 250-liter Florentine alembic still. Citrus fruits are macerated for a long period, over 300 days, while the other botanicals remain in infusion separately for about 36 hours and then distilled. Distillation takes about 4 and a half hours. 200 liters are distilled at a time; in the first hour and a half the ideal temperature of about 80 degrees is reached and the first 5 liters of head are discarded, approximately 105 liters of heart are stored and finally the 90 liters of distillation tails are discarded. During the 6 different distillations, neutral spirits and water are mixed.