David Fajardo and Susana Caceres, a dynamic married couple, have forged a deep connection with Mallorcan gin. Their entrepreneurial journey began seven years ago when they launched their small business, Pareis. They named their company after Torrent de Pareis, a dramatically picturesque gorge nestled between two craggy peaks near Sa Calobra.
Driven by their passion for gin, David and Susana left behind careers unrelated to the spirits industry to pursue their dream. From the outset, they were fascinated by the island’s historical recipes for liqueurs, rums, and herbal tinctures. This led them to establish a small distillery in Llubí, a town with a rich family tradition in crafting herbal liqueurs. Committed to authenticity, the couple uses traditional island methods to produce their unique line of gin. Even today, every bottle of Pareis gin is crafted with natural ingredients, and the bottling, labeling, and sealing are done meticulously by hand.
“We are a young company that works in the old-school style,” David Fajardo likes to say. They produce small batches—no more than 200 liters per year—and won four medals in 2020: Gold at the international competition in Lyon; Gold at the Catavinum Spirits Competition; Gold at the Berlin Spirits Competition; Silver at the World Gin Awards 2020 for Mascori gin.
These unique Mallorcan gins with subtle aromas are created at low pressure, meaning there is no rush—much slower than ordinary mass-produced gin. What’s more, only natural ingredients and the highest quality grain alcohol are used. David and Susana named their first gin Mercant. It’s a super aromatic, spicy drink made from juniper, warmly embraced by cinnamon, seasoned with the zest of island oranges, and given a whisper of licorice. You have to admit, without licorice, it would be a completely different story.
Their second gin was named Mascori, and its recipe is based on the intimate relationship between Mallorcan lemons and juniper. The result is a delicate fruity aroma with a neat citrus sourness.
In addition to their two gins, David and Susana have also created their own rum called Bahia. This white rum, made from high-quality cane sugar spirit, is distilled with secret ingredients in an Ulrich Kothe still, and then the resulting white rum is matured in oak barrels. This aging process gives Bahia its distinctive golden color (in mass production, rum often contains dyes, additional sugar, and caramel). Pure, authentic, and not overly sweet, Bahia is renowned for its smoothness, despite its 42º strength. The delicate smoky notes, along with hints of vanilla and coconut, create an undeniably attractive combination that, if desired, can add new dimensions to a classic Cuba Libre.
Text by Stephan Reiryan
Photo: Instagram @pareis.destileria.mallorca
