Mexican Gin Wins Top Award at World Gin Awards in London

Kantunilkín, Quintana Roo — Solferino Native Dry Gin, created by Christian Taraborrelli and produced in northern Quintana Roo, has been awarded Gold at the World Gin Awards (WGA) 2025 and named Best Mexican Gin during the international competition held last May in London, England.

Taraborrelli announced the achievement during a press conference convened by Sergio León Cervantes, president of Empresarios de Quintana Roo, highlighting the international visibility this recognition brings to the state. The World Gin Awards are among the most respected competitions in the global spirits industry, evaluating gins from dozens of countries through blind tastings conducted by expert panels.

“For us, it is a pride to represent our state,” Taraborrelli said. “We already export internationally to the United States of America, and we represented Quintana Roo at Foodex Tokyo 2025 last March, as well as winning international competitions. We have even sent samples to Spain and France.”

Foodex Tokyo is one of Asia’s largest food and beverage trade shows, serving as a key gateway for brands seeking entry into the Japanese and broader Asian markets. Taraborrelli confirmed that Solferino Native Dry Gin is already exported to the United States, specifically to Illinois, and that expansion into Japan and Europe is expected if negotiations progress as planned.

Taraborrelli emphasized that Solferino Native Dry Gin is free of chemicals and preservatives and has been ranked among the top six gins worldwide, standing out among approximately 30 registered gin brands in Mexico. Domestically, the product is sold through Amazon and Mercado Libre, supporting both national and international distribution.

The gin is produced at the first distillery in Quintana Roo, located in Solferino, a Mayan-origin community of roughly 800 inhabitants, just before the ferry crossing to Holbox Island. Taraborrelli and his wife have made Solferino their home, building the distillery as a small but rapidly growing operation that employs local residents.

Current production reaches 2,500 bottles per month, following a traditional process that includes plant collection, maceration in cane alcohol, and daily distillation in a copper still. Bottling and labeling are done entirely by hand, with each bottle and batch individually numbered.

“We are not going to bring in machinery,” Taraborrelli stated. “The idea is to bring in more hands to work and generate more jobs in the town.”

With its international accolades and expanding export footprint, Solferino Native Dry Gin is positioning Quintana Roo not only as a tourism destination, but also as a rising contributor to Mexico’s craft spirits industry.