H A Short History of Gin in Ecuador

 

The Most Famous Gin and Tonic Brands from Ecuador

Ecuador is celebrated for its coffee, cacao, and Andean spirits such as aguardiente, but in recent years it has also embraced the global gin renaissance. With its unique geography — from the Amazon rainforest to the Andean highlands and the Pacific coast — Ecuador offers distillers access to an extraordinary range of botanicals. Though the country’s gin production is still small compared to Europe or even Argentina, Ecuadorian craft gins are beginning to capture attention, reflecting the nation’s biodiversity and creative energy.

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A Short History of Gin in Ecuador

Gin first reached Ecuador through European imports, particularly British brands like Beefeater, Gordon’s, and Tanqueray, which appeared in bars and hotels in Quito and Guayaquil during the 20th century. For decades, gin was overshadowed by rum, aguardiente, and beer, which dominated local drinking culture.

The shift began in the 2010s, when Ecuador’s craft distilling movement took off. Inspired by the booming cocktail scene in South America, a handful of local producers began making artisanal gins infused with regional botanicals — from Andean herbs to Amazonian fruits. Today, Ecuador may still be a small player, but its gins are highly distinctive.

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Famous Ecuadorian Gin Brands

1. Pacari Andean Gin – Inspired by the Andes

Produced by artisans linked to Ecuador’s premium chocolate scene (Pacari is a world-famous organic chocolate brand), this gin reflects the biodiversity of the Andes.

• Botanicals: Juniper, cacao nibs, Andean herbs, orange peel, and cinnamon.

• Flavor Profile: Rich, slightly chocolaty, with citrus and herbal layers.

• Reputation: A boutique gin that appeals to both locals and international visitors looking for something uniquely Ecuadorian.

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2. Quito Dry Gin – The Capital’s Signature Gin

Produced in the Quito region, this gin reflects the cosmopolitan culture of Ecuador’s capital city.

• Botanicals: Juniper, Andean mint (hierba buena), lemon verbena, and citrus grown in high-altitude valleys.

• Style: Fresh and crisp, designed for gin & tonic serves.

• Cultural Role: Popular in Quito’s growing craft cocktail scene.

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3. Galápagos Gin – Island-Inspired Craft Spirit

As its name suggests, Galápagos Gin was created to highlight the archipelago’s natural treasures.

• Botanicals: Tropical fruits, island herbs, and citrus combined with juniper.

• Identity: Marketed as an eco-conscious spirit, reflecting Ecuador’s sustainability ethos.

• Reputation: A niche but memorable gin, often purchased by tourists visiting the islands.

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4. Amazonía Dry Gin – Jungle Botanicals

Craft distillers in the Amazon region of Ecuador have experimented with gins infused with rainforest plants.

• Botanicals: Guayusa leaves (a caffeinated Amazonian herb), cacao husks, allspice, and citrus.

• Style: Earthy, energizing, and herbal.

• Reputation: A small-batch product but highly innovative, reflecting Ecuador’s Amazonian identity.

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5. Imported Gin Brands in Ecuador

While Ecuador has its own growing gin scene, international brands remain dominant in bars and hotels:

• Beefeater, Gordon’s, Tanqueray – Widely available, the most common choices for classic G&Ts.

• Bombay Sapphire – A premium import often paired with upscale tonics in Quito and Guayaquil.

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Tonic Waters in Ecuador

Ecuador doesn’t yet have a large domestic tonic industry, so most mixers are imported or produced regionally.

1. Fever-Tree (Imported)

Very popular in premium bars in Quito and Guayaquil. Mediterranean and Indian tonics are most common.

2. Britvic / Schweppes (Imported)

Affordable and widely available, making them the go-to tonics in many Ecuadorian households.

3. Local Alternatives

Some bartenders use soda water mixed with local herbs or fruit syrups to create tonic substitutes with a uniquely Ecuadorian twist.

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Ecuador’s Gin & Tonic Culture Today

• Bar Scene: Quito and Guayaquil have emerging cocktail cultures, with gin & tonic menus becoming a feature in upscale lounges and boutique hotels.

• Serving Style: Inspired by Spanish gin-tonic traditions, Ecuadorian bartenders use balloon glasses with garnishes like cacao nibs, lemongrass, or citrus slices.

• Local Twist: Guayusa, cacao, and Andean herbs are often used as garnishes, creating a distinctly Ecuadorian take on the G&T.

• Tourism Influence: Gin and tonic is particularly popular among tourists visiting the Galápagos and Andean resorts, where local gins are marketed as souvenirs.

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Conclusion

Ecuador may not yet be a global gin powerhouse, but it has carved out a niche by highlighting its biodiversity and cultural heritage. With brands like Pacari Andean Gin, Quito Dry Gin, Galápagos Gin, and Amazonía Dry Gin, Ecuadorian producers are crafting spirits that tell a story of mountains, jungles, and islands.

Paired with imported tonics like Fever-Tree or Schweppes, Ecuadorian gin & tonics offer a unique fusion of classic European tradition and Andean-Amazonian flavors. For gin enthusiasts, sipping an Ecuadorian G&T is a chance to taste both innovation and the richness of Ecuador’s landscapes in a single glass.

 gin and tonic alcohol content

Here’s the simple way to figure it out, plus ready-made examples.

The formula

Drink ABV (%) = (Gin ABV × Gin volume) ÷ (Gin volume + Tonic volume + Melted ice) × 100

• Treat tonic as 0% ABV.

• Melted ice (water from ice) lowers the final ABV if you include it.

Quick examples (50 ml pour)

Gin ABV	Ratio (gin : tonic)	Volumes used	Drink ABV (no ice melt counted)
40%	1 : 3	50 ml gin + 150 ml tonic = 200 ml	10.0% ( (0.40×50)/200 )
40%	1 : 2.5	50 ml + 125 ml = 175 ml	11.4%
40%	1 : 2	50 ml + 100 ml = 150 ml	13.3%
43.1% (Tanqueray EU)	1 : 2.5	50 ml + 125 ml = 175 ml	12.3%
47.3% (Tanqueray US)	1 : 3	50 ml + 150 ml = 200 ml	11.8%
47.3% (Tanqueray US)	1 : 2	50 ml + 100 ml = 150 ml	15.8%
57% (Navy)	1 : 3	50 ml + 150 ml = 200 ml	14.3%

What melted ice does

If that first 40%/1:3 G&T (10.0% ABV) picks up +50 ml of meltwater over time, the total becomes 250 ml → 8.0% ABV. More melt = lower strength.

“Standard drink” equivalents (useful for pacing)

• Pure alcohol in 50 ml of 40% gin: 20 ml ethanol ≈ 15.8 g alcohol.

  • ≈ 1.13 US standard drinks (14 g)

  • ≈ 2.0 UK units (8 g)

Takeaways

• Most classic G&Ts land around 10–13% ABV, depending on gin strength and ratio.

• Higher-ABV gins and shorter tonics push you toward 13–16%; tall, icy serves drift closer to 8–11% as they dilute.

• For a crisp but not too strong G&T, start near 1 : 2.5 (gin : tonic) and adjust to taste.