How did you get into the wine and spirits industry? 10 years ago we made the decision to leave the leafy suburbs of South London behind us in exchange for the blue skies and sunshine of Cotignac, in Provence. With three young children in tow and barely a word of French between them, we held hands and leapt into the unknown with big ambitions to make a world-class rosé wine and founded Mirabeau. Over the past 10 years we have built what has now come to be recognised as one of the world’s most loved brands of rosé. What made you decide to create Mirabeau Rosé Gin? We had been wanting to create a gin for a while, but the real impetus came when we partially de-alcoholised our ‘Forever Summer’ wine to make a lighter style of rosé and harvested some delicious alcohol with a whiff of rosé in the process. With Provence being the capital of the world's perfume trade and being surrounded by beautiful botanicals, we took inspiration from the region to create a dry, juniper-led gin true to its Provençal roots and the Mirabeau brand and lifestyle.
Can you tell us more about the distillation and botanicals? Our gin is distilled using a traditional copper still. We macerate seven core botanicals (Juniper, Coriander Seed, Lemon (Citron de Menton) Peel, Orris and Angelica Roots (mainstays of the perfume industry), Thyme and Rosemary (this is Provence!) for 24 hours in a grape-based Neutral Spirit diluted down from 96.3% to 70%. The macerate is then diluted to 50% and some of our Provence Rosé wine is added before we distil. We also suspend a basket of five more botanicals (Lemon (Citron de Menton) zest, Rose Petals (Rose de Mai), Jasmine (as Jasmine Tea leaves), Lavender and Bay leaves). We use the basket either to extract a lighter influence (the Lavender and Bay Leaves) or because the other botanicals are so delicate that a full maceration would overpower their flavours and aromas. The process takes about 6 hours. We leave our distillate to rest for several weeks before it is given its signature rosé colour and bottled - a London Dry right until it is coloured. What have been the biggest challenges and achievements so far? We are incredibly proud of our Gin and have been overwhelmed by the support and recognition it has received, including winning a gold medal at the World Gin Awards and at the San Francisco Spirit Awards. Not to mention the wonderful comments and support from our loyal Mirabeau fans.  How would you describe Mirabeau Rosé Gin in 3 words?
Provence in a Glass (3 and a bit!) What's your favourite way to drink your gin? We really love the Fever-Tree Aromatic Tonic as it has a bitter profile and is a beautiful pink. Add a slice of lemon and stir with a twig of rosemary for a real taste of the South of France in a glass. You can also make a delicious cocktail with some fresh pink grapefruit juice and topped up with some ‘La Folie’ – the sparkling pink in our range. Which gins would you always have on your gin shelf (other than your own of course!)? We’re always looking for something new just to see what’s happening in the dynamic world of gin. Right now however I would say a few of our favourites are Gin Maré, The Botanist and Tanqueray Ten. What's next for Mirabeau - any exciting plans you can share? We are always planning and working on new products to meet the needs and desires of our Mirabeau fans. Certainly for the time being we are working on creating the perfect serve of our Gin and Tonic in a can to join our Prêt-à-Porter little Rosé canetsates. Also Read:
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